Vivant-segale-bauletto-marinato-molino-merano

RYE SANDWICH BREAD WITH VIVANT

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

Total time

17 Hours 45 Minutes

Baking/cooking time

45 Minutes

Rest time

18 Hours 30 Minutes

Ingredients

For 5 pcs

Portions

		PRE-DOUGH
600	g	Gran Lievitati - soft wheat flour type 0
150	g	Rye flour type 1
50	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
460	g	water 20°C
		DOUGH
1260	g	Pre-dough
50	g	Rye flour type 1
200	g	Soft wheat flour type 0 orange
290	g	water 20 °C
20	g	salt

Preparation

PRE-DOUGH

KNEADING TIME: Knead for 5 minutes on low speed, or until the dough is smooth and dry.

PRE-DOUGH TEMPERATURE: 27,5 °C (81.5°F)

PRE-DOUGH RESTING: Let the dough rest for about 15 hours, at 26 °C (78.8 °F), covered with a cloth, or until it triples in volume.

DOUGH

KNEADING TIME: Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 28 °C (82.4 °F)

DOUGH RESTING: Let the dough rest for about 90 minutes, at 26 °C (78.8 °F), covered with a cloth.

SHAPING: Divide the dough into 400 g pieces, shape, and place in appropriate baskets.

LEAVENING: Let the dough rise for about 120 minutes, covered with a cloth at 28 °C (82.4 °F), with 80% humidity.

BAKING: Bake at 220°C (428°F ) for about 45 minutes with steam, the last 10 minutes with the valve open.

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

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

Soft wheat flour type 0 orange

Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %

25 kg

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