6369-vivant-semplice-anna-drago-pane-mania-molino-merano

RUSTIC CHESTNUT HONEY BREAD MADE WITH VIVANT

by ANNA DRAGO - finalist of PANE MANIA 2025

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

Total time

25 Hours

Baking/cooking time

35 Minutes

Rest time

23 Hours

Ingredients

For 5 pcs

Portions

		Poolish:
800	g	Amabile - soft wheat flour type 1
940	g	water 20°C
160	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
		Dough:
500	g	Soft wheat flour type 00 gold
150	g	La nobile - spelt flour type 1
150	g	Biscotto - soft wheat flour type 00
300	g	water
24	g	salt
14	g	chestnut honey

Preparation

POLISH

KNEADING TIME: Whisk together the flour, water, and yeast until you get a smooth, lump-free batter. Cover with perforated plastic wrap to allow the polish to breathe.

POLISH RESTING: Let ferment for 4 hours at 30°C (86°F) with 70% humidity, then for another 16 hours at 23°C (73.4°F) until doubled in volume.

DOUGH

KNEADING TIME: In a planetary mixer, combine all the flours, the matured poolish, and 70 g of water. Knead on low speed, gradually adding the honey and the remaining water, until the dough reaches the “windowpane” stage. Add the salt and continue kneading slowly until the dough is smooth and well developed.

DOUGH RESTING: Transfer the dough to a container, cover, and let rest for 20 minutes at room temperature. Perform 3 sets of folds at 20-minute intervals.

LEAVENING: Let the dough rise until doubled (about 2 hours) at 28°C (82°F) with 70% humidity.

SHAPING: Divide the dough into 570 g pieces, pre-shape and let rest for 30 minutes at 28°C (82°F) with 60% humidity.

FINAL LEAVENING: Shape the loaves and place them in bannetons to proof for another 30 minutes at 28°C (82°F) with 60% humidity.

FRIDGE LEAVENING:(optional): Place the loaves in the fridge at 4°C (39°F) for 30 minutes to improve crust development.

BAKING: Bake in an oven at 230°C (446°F) with 30% humidity, fan speed 3, covered with a dome, for 20 minutes. Lower the temperature to 190°C (374°F) with 10% humidity, fan speed 3, without the dome, and bake for another 15 minutes.

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

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

Soft wheat flour type 00 gold

High quality flour from carefully selected wheat of the best quality.Suitable for direct dough. Fermentation time 18 to 24 hours.W 300 - 320 | p/l 0.45 - 0.60 | water absorption > 57.0 % | stability > 9 min | wet gluten > 35.0 %

25 kg

Amabile - soft wheat flour type 1

Amabile means "lovely" and describes our flour that has a certain bran and thus fibre content, but at the same time captivates with a very sweet note and a fine yellow hue. Its high protein content makes it the ideal flour for special baked goods, to which it gives a sweet distinctive taste. Suitable for breads, pizza, focaccia, as well as croissants and pastries. W 300-320 | P/L 0,55-0,65

15 kg

Biscotto - soft wheat flour type 00

Our "Biscotto" flour, which translates as biscuit flour, is produced by grinding selected wheat qualities to guarantee a pleasant crumbly bite when making short pastry. It is also the ideal wheat flour for plumcakes and sponge cakes. Without ascorbic acid.W 180-200 | p/l 0,55-0,75 | water absorption >55,0 % | stability > 4 min | wet glue >26,0 %

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