6369-vivant-creativo-antonio-rago-pane-mania-molino-merano

SOUR CHERRY LOAF WITH VIVANT

by ANTONIO RAGO - finalist of the PANE MANIA 2025

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

Total time

15 Hours 20 Minutes

Baking/cooking time

50 Minutes

Rest time

14 Hours 30 Minutes

Ingredients

For 7 pcs

Portions

		Polentina (soaker):
500	g	water
250	g	Fine wholemeal rye flour
30	g	dark malt
		Dough:
1000	g	Soft wheat flour type 00 gold
1000	g	Granoferm - wheat flour with fermented bran
1200	g	water 20°C
150	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
400	g	semi-candied sour cherries
40	g	salt

Preparation

POLENTINA (SOAKER)

Mix the wholemeal rye flour, dark malt, and water. Let it rest.

AUTOLYSIS

KNEADING TIME: nead the flours, the polentina, and 60% of the total water for about 1 minute on low speed.

AUTOLYSIS RESTING: Let the dough rest for about 30 minutes, covered with plastic wrap, at 24°C (75.2°F).

DOUGH

KNEADING TIME: Add Vivant and part of the remaining water, then continue kneading on low speed. Add the salt and gradually incorporate the remaining water. Finally, add the sour cherries on low speed. Continue kneading on medium speed until the dough is smooth and well-developed.

DOUGH TEMPERATURE: Do not exceed 28°C (82.4°F).

DOUGH RESTING: Let the dough rest for about 12 hours at 28°C (82.4°F), covered with a cloth, or until it doubles in volume.

SHAPING: Divide the dough into 650 g pieces, shape into batards, and place in appropriate baskets or trays.

LEAVENING: Let the dough rise for about 120 minutes at 28°C (82.4°F), covered with a cloth. Score the surface before baking.

BAKING: Bake at 210°C (410°F) for about 50 minutes with steam, opening the valve for the last 10 minutes.

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

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

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