6369-Pan-Bruschetta-marinato-molino-merano

RUSTIC BREAD WITH VIVANT

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

Total time

25 Hours

Baking/cooking time

35 Minutes

Rest time

24 Hours

Ingredients

For 6 pcs

Portions

900	g	Remilled durum wheat semolina
100	g	Granoferm - wheat flour with fermented bran
700	g	water
25	g	salt
60	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
10	g	malt extract

Preparation

CLASSIC METHOD

KNEADING TIME: Knead all the ingredients together.

DOUGH RESTING: Let the dough rest for 16-18 hours, or until it has doubled in size, at 26-28 °C (79-82 °F).

NEXT DAY:

SHAPING: Divide the dough into 500 g pieces.

LEAVENING: Let the dough rise for about 1 hour at 30 °C (86 °F) and shape into loaves.

LEAVENING: Let the dough rise for about 2 hours at 30 °C (86 °F) and shape into loaves.

BAKING: Bake at 230 °C (446 °F) for about 45 minutes with steam.

PASTE METHOD

Take 180 g of the water of the dough 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.

Granoferm - wheat flour with fermented bran

Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

15 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