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

SWEET BREAD WITH CHOCOLATE AND MINT WITH VIVANT

by ANNA DRAGO - finalist of PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/sweet-bread-with-chocolate-and-mint-with-vivant

Total time

31 Hours 15 Minutes

Baking/cooking time

35 Minutes

Rest time

30 Hours 40 Minutes

Ingredients

For 3 pcs

Portions

		Poolish:
200	g	Amabile - soft wheat flour type 1
200	g	Soft wheat flour type 0 blue
440	g	mint water
80	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
		Mint water:
850	g	water 20°C
20	g	mint
		Cocoa cream:
90	g	mint water
30	g	cocoa powder
8	g	sugar
		Dough:
920	g	poolish
400	g	Organic soft wheat flour type 0 violet
320	g	mint water
128	g	cocoa cream
300	g	chocolate chips
16	g	salt

Preparation

MINT WATER

Bring the water to a boil, then add the fresh mint. Let it steep overnight, then strain. Use the infused water to prepare the poolish.

POLISH

KNEADING TIME: Whisk together the flours, yeast, and mint-infused water until you obtain a smooth, lump-free batter. Cover with perforated plastic wrap to allow the poolish to breathe.

POLISH RESTING: Let ferment for 4 hours at 30°C (86°F) with 60% humidity, then continue for another 16 hours at 24°C (75.2°F) until doubled in volume.

COCOA CREAM

Mix the water, cocoa powder, and sugar until you obtain a smooth and homogeneous cream. Refrigerate. The cream will be added cold to the final dough.

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 bowl and let it rest for 20 minutes at room temperature. Perform 4 sets of folds at 20-minute intervals.

LEAVENING: Once the dough is smooth and compact, lightly round it and let it proof at 30°C (86°F) with 60% humidity until nearly doubled in size (about 3 hours).

SHAPING: Pre-shape the dough and let it rest for 20 minutes at room temperature. Shape the loaves and place them in proofing baskets. Let rest for another 20 minutes at room temperature.

FRIDGE LEAVENING (optional): Place the loaves in the fridge at 4°C (39°F) for 5 hours.

BAKING:Bake directly from the fridge at 230°C (446°F) with 30% humidity, fan speed 3, covered with a baking dome, for 20 minutes. Remove the dome, lower the temperature to 190°C (374°F) with 10% humidity, and bake for another 15 minutes.

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

Soft wheat flour type 0 blue

Versatile soft wheat flour for direct dough process or pre-ferments. Without ascorbic acid. Ideal for fermentation times around 10-12 hours.W 260-280 | p/l 0,55-0,65 | water absorption >55,5 % | stability > 6 min | wet glue >31,0 %

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

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

Organic soft wheat flour type 0 violet

The royal class: our organic soft wheat flour type 0 violet is produced by grinding a special selection of the best European organic wheat grains. This high-quality flour is ideal for the production of pre-ferments, for ciabatta and other aromatic breads. Best suited for fermentation times around 16-18 hours and more. Without ascorbic acid. W 360 -380 | p/l 0,55 – 0,75 | water absorption > 59,0 % | stability > 15 min | wet glue >35,0 %

25 kg