6369-vivant-semplice-flavio-serangeli-pane-mania-molino-merano

TRADITIONAL BREAD WITH VIVANT

by FLAVIO SERANGELI - finalist of the PANE MANIA 2025

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

Total time

26 Hours

Baking/cooking time

1 Hours 5 Minutes

Rest time

24 Hours

Ingredients

For 8 pcs

Portions

2500	g	Adorata - soft wheat flour type 2
250	g	Remilled durum wheat semolina
250	g	White corn flour gluten free
2160	g	water 20°C
300	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
54	g	salt

Preparation

AUTOLYSIS

KNEADING TIME: Mix the flours for 3 minutes on low speed. Add 45% of the total water at 15°C (59°F) and knead for 10 minutes on low speed, until you obtain a cohesive dough. Final dough temperature: 20.5°C (68.9°F).

AUTOLYSIS RESTING: Let the dough rest for about 3 hours, covered.

DOUGH

KNEADING TIME: Add the salt, yeast, and the remaining 15% of the water. Knead for 10 minutes on low speed and then for 8 minutes on medium speed, or until the dough is smooth and well developed.

DOUGH TEMPERATURE: 24.5°C (76.1°F)

DOUGH RESTING: Let the dough rest for 16 hours at 19–20°C (66.2–68°F), covered. Then transfer to the proofing chamber for 2 hours and 30 minutes at 35°C (95°F) with 70% humidity.

SHAPING: Divide the dough into 630 g pieces, shape, and place in appropriate baskets or on trays. Place the shaped dough on linen cloths or boards and let rest for 3 hours, covered with a cloth.

LEAVENING: Let rise for approximately 3 hours at 21°C (69.8°F), covered with a cloth.

BAKING: Bake at 270°C (518°F) with steam. Lower the temperature to 230°C (446°F) after the first minutes. Open the steam valve after 15 minutes and rotate the loaves after 30 minutes. Bake for a total of 65 minutes, keeping the oven at 230°C (446°F).

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

Adorata - soft wheat flour type 2

Adorata means "adored". This flour deserves this name because of its special milling technique. It makes it possible to retain a particularly tasty and noble bran content in the flour. This is where the typical reddish-brown appearance, the considerable amount of fibre, vitamins and minerals from the outer layers and the sweetish-tart note come from. The flour leads to the typical colour pattern with fine, thinner dots in the baked goods. Ideal for the production of rustic, aromatic breads and also for pizza, foccaccia or sweet baked goods. 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