PAN PANELLA – RUSTIC BREAD WITH CHICKPEA MASH AND VIVANT

by MARIO ARCULEO - finalist of PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/panpanella-rustic-bread-with-chickpea-mash-with-vivant

Total time

34 Hours 40 Minutes

Baking/cooking time

45 Minutes

Rest time

33 Hours 45 Minutes

Ingredients

For 4 pcs

Portions

1200	g	Gran Lievitati - soft wheat flour type 0
800	g	Remilled durum wheat semolina
400	g	Chickpea flour gluten free
150	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
2600	g	water 20°C
100	g	Extra virgin olive oil
50	g	Fennel
20	g	malt
48	g	salt
	q.s.	fresh wild fennel
	q.s.	fresh mint

Preparation

PRE-DOUGH

PREPARING THE POLENTINO: Prepare the polentino (a soft mash) with chickpea flour and water the day before.

PRE-DOUGH KNEADING TIME: Knead all the semolina with Vivant and 450 g of water.

PRE-DOUGH RESTING: Place the dough in a container and let it ferment in a proofing chamber at 24 °C (75.2 °F) for about 20 hours, or until it has doubled in volume.

DOUGH

KNEADING TIME: Knead the pre-dough by adding malt and polentino, making sure the dough is well developed. Then add the salt and the remaining water. Finish the dough by incorporating the toasted seeds and the extra virgin olive oil, previously infused with a bunch of aromatic herbs.

DOUGH TEMPERATURE: 26 °C (78.8 °F)

DOUGH RESTING: Let the dough rest in bulk at 26–28 °C (78.8–82.4 °F) for about 1 hour.

SHAPING: Divide the dough, give a light pre-shape and let rest for about 45 minutes. Then shape and place into baskets.

LEAVENING: Place the baskets in a proofing chamber at 8 °C (46.4 °F) overnight.

BAKING: Bake at 240 °C (464 °F) with steam for about 45 minutes, lowering the temperature to 220 °C (428 °F) for the final 20 minutes. Open the valve during the last 10 minutes of baking.

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

Wholemeal wheat flour

Wholemeal flour, rich in fibre, achieved by grinding carefully selected soft wheat.The bran is visible and ensures the typical colour structure of wholemeal products. It contains also the germ. Suitable for aromatic wholemeal baking goods.

25 kg

La nobile - spelt flour type 1

This special spelt flour, La Nobile, meaning "the noble one", has a high bran content and has been milled according to a strict selection of best spelt grains. It convinces with versatility, its very aromatic aroma and an elevated gluten content, thus a high baking stability. The stippling of the bran gives the crumb a slightly brown tone. Suitable for bread, pizza, focaccia, croissants, muffins, plumcakes, brioches and puff pastry.

15 kg

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

Organic oat flour

Our organic oat flour is made from oat flakes that lose their bitterness through a gentle thermal treatment and are thus the basis for the excellent, slightly nutty taste and high quality of this oat flour. This flour is suitable for sweet and savoury baked goods, especially in combination with other flours.

25 kg

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

Organic barley flour

Molino Merano uses barley specially grown for its organic barley flour. The inedible part of the husk is removed and the grains are then ground. Barley flour, always in combination with other flours, is excellent for tasty breads. We recommend adding up to 20% to the total amount of flour. Also suitable for pasta or biscuit doughs.

25 kg