Rye loaf with VIVANT

Name: Rye loaf with VIVANT
Total time: 21 h
Ingredients: PRE-DOUGH; 2000 g Rye flour type 2; 2000 g water; 200 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; DOUGH; 4200 g pre-dough; 1000 g Fine wholemeal rye flour; 1000 g Gran Lievitati - soft wheat flour type 0; 1200 g water; 80 g salt; 40 g malt paste (non-diastatic)

Source: https://www.meranermuehle.it/rcp_recipe/rye-loaf-with-vivant

Total time

21 Hours

Baking/cooking time

45 Minutes

Rest time

20 Hours

Ingredients

For 12,5 pcs

Portions

		PRE-DOUGH
2000	g	Rye flour type 2
2000	g	water
200	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
		DOUGH
4200	g	pre-dough
1000	g	Fine wholemeal rye flour
1000	g	Gran Lievitati - soft wheat flour type 0
1200	g	water
80	g	salt
40	g	malt paste (non-diastatic)

Preparation

CLASSIC METHOD

PRE-DOUGH

KNEADING TIME: Knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 15-18 hours at 25°C (77 °F) until tripled in volume.

DOUGH

KNEADING TIME: Knead all the ingredients together.

DOUGH RESTING: Bulk fermentation at 30°C for 1 hour (until doubled in volume).

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

BAKING: Before baking, flip the loaf, score it and 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 600 g of the water indicated in the recipe at 30°C.

Add 200 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.

Rye flour type 1

The rye flour type 1 is the classic rye flour and is significantly darker in colour than type 0. It is ideally suited for the production of the typical "Vinschger Paarlen" and all types of rye and mixed breads and, mixed with other flours, also for pasta such as the South Tyrolean "Schlutzkrapfen". The rye flour from Molino Merano has a low enzyme activity, which is typical for the South Tyrolean baking culture, and can be processed into delicious rye bread even without acidification.AE 700-900

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