6369-pandeicampi-ezio-marinato-molino-merano

PAN DEI CAMPI WITH VIVANT

Name: PAN DEI CAMPI WITH VIVANT
Total time: 21 h
Ingredients: 60 g Fine wholemeal spelt flour; 60 g Wholemeal wheat flour; 60 g Wholemeal rye flour; 60 g Fine yellow corn flour gluten free; 60 g Barley flour; 200 g Remilled durum wheat semolina; 500 g Gran Lievitati - soft wheat flour type 0; 800 g water; 60 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 10 g camomille; 10 g dried spices mix; 200 g Sunflower seeds bakery; 20 g salt; 10 g malt extract

Source: https://www.meranermuehle.it/rcp_recipe/pan-dei-campi-with-vivant

Total time

21 Hours

Baking/cooking time

45 Minutes

Rest time

19 Hours

Ingredients

For 4 pcs

Portions

60	g	Fine wholemeal spelt flour
60	g	Wholemeal wheat flour
60	g	Wholemeal rye flour
60	g	Fine yellow corn flour gluten free
60	g	Barley flour
200	g	Remilled durum wheat semolina
500	g	Gran Lievitati - soft wheat flour type 0
800	g	water
60	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
10	g	camomille
10	g	dried spices mix
200	g	Sunflower seeds bakery
20	g	salt
10	g	malt extract

Preparation

CLASSIC METHOD

KNEADING TIME: Mix all ingredients and knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 26–28 °C (79–82 °F)

DOUGH RESTING: Let the dough rest for 14-16 hours, at 26–28 °C (79–82 °F) , covered with a cloth, or until it doubles in volume.

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

LEAVENING: Shape the dough and let it rise for 2 hours, covered with a cloth at 30 °C (86 °F). Incise the loaf.

BAKING: Bake at 240°C (464 °F) for about 45 minutes with steam.

PASTE METHOD

Take 180 g of the water indicated in the recipe at 30°C (86°F).

Add 60 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