6369-vivant-cereali-lievitino-marinato-molino-merano (1)

PAGNOTTA CON TYPE 1 WITH VIVANT

Name: PAGNOTTA CON TYPE 1 WITH VIVANT
Total time: 21 h
Ingredients: PRE-DOUGH; 1000 g Gran Lievitati - soft wheat flour type 0; 550 g water; 75 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; DOUGH; 1625 g pre-dough; 500 g Soft wheat flour type 1; 550 g water; 30 g salt; 10 g diastatic malt

Source: https://www.meranermuehle.it/rcp_recipe/pagnotta-con-type-1-with-vivant

Total time

21 Hours

Baking/cooking time

45 Minutes

Rest time

18 Hours 45 Minutes

Ingredients

For 4,5 pcs

Portions

		PRE-DOUGH
1000	g	Gran Lievitati - soft wheat flour type 0
550	g	water
75	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
		DOUGH
1625	g	pre-dough
500	g	Soft wheat flour type 1
550	g	water
30	g	salt
10	g	diastatic malt

Preparation

CLASSIC METHOD

PRE-DOUGH

KNEADING TIME: Knead until a rough dough forms (no dry flour remaining).

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 16-18 hours at 26°C (79°F) until tripled in volume..

DOUGH

KNEADING TIME: Knead everything together except the 50 g of water and the 30 g of salt; add them once the dough has formed.

DOUGH RESTING: Bulk fermentation for about 3 hours at 30°C (86 °F) in a cylindrical container until 1.5 times the initial volume.

DIVIDING: Divide the dough into 600 g pieces and let rise for about 1 hour at 30 °C (86 °F).

LEAVENING: Place in proofing baskets and let rise for 2 hours at 30°C (86 °F).

BAKING: Bake at 230-240°C (446-464 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.

PASTE METHOD

Take 225 g of the water of the pre-dough at 30°C (86°F).

Add 75 g of VIVANT and mix until fully and evenly rehydrated.

Let the mixture rest at room temperature for 30 minutes.

Continue with the preparation following the classic method.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato

VIVANT is the Lievito Madre Natural Yeast developed by Molino Merano in collaboration with Master Baker Ezio Marinato, designed to simplify the work of bakers while ensuring excellent and consistent results. Authentic and versatile, VIVANT combines the tradition of Lievito Madre Natural Yeast with the practicality needed to meet the daily challenges of artisanal production.Easy to use even for those with less experience, VIVANT eliminates the complexity of refreshment routines thanks to the work carried out by Molino Merano. The recommended dosage ranges from 5% to 10%, adapting to the specific needs of each recipe and enabling optimal management of time and activities in the bakery.Ideal for diversifying production, VIVANT is perfect for both small and large batches, ensuring stability and consistent quality in every preparation. Thanks to its balanced sensory profile, it imparts unique characteristics to finished products, such as moisture, balanced acidity, and a pleasant salivation effect, typical of the finest Lievito Madre Natural Yeast.

10 kg