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6369-ciabatta-con-vivant-marinato-molino-merano

CIABATTA WITH VIVANT

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-vivant
Total time
stopwatchIcon
25 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
24 Hours
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Ingredients

For 6 pcs

PRE-DOUGH
1000 g Rye flour type 2
500 g water
100 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
DOUGH
1600 g pre-dough
50 g Granoferm - wheat flour with fermented bran
200 g Remilled durum wheat semolina
10 g Rogomalt
600 g water
25 g salt
15 g malt extract

Preparation

CLASSIC METHOD

PRE-DOUGH

KNEADING TIME: Knead for 10 min on slow speed.

DOUGH TEMPERATURE: 22-24°C (72-75°F)

DOUGH RESTING: Let the dough rest for about 18-20 hours at 22-24°C (72-75°F).


DOUGH

KNEADING TIME: Knead all the ingredients together.

DOUGH RESTING: Let the dough rest for 2 hours, or until ita has doubled in size, at 28-30°C (82–86°F).

SHAPING: Divide the dough into 400 g pieces.

LEAVENING: Let the dough rise for about 2 hours at (82–86°F).

BAKING: Bake at 240-250°C (464-482°F) for about 35 minutes with steam.


 

PASTE METHOD

Take 300 g of the water of the pre-dough in the recipe at 30°C.

Add 100 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.

RECIPE PRODUCTS
RELATED RECIPES
CATEGORY
6369 - VIVANT
LIEVITO MADRE NATURAL YEAST
RECIPES FOR CIABATTA
RECIPES FOR BREAD AND LOAVES
COLLECTION OF RECIPES
Tags
PASTE METHOD
PRE-DOUGH
EZIO MARINATO

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