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6369-Pan-Bruschetta-marinato-molino-merano

RUSTIC BREAD WITH VIVANT

Source: https://www.meranermuehle.it/rcp_recipe/rustic-bread-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

900 g Remilled durum wheat semolina
100 g Granoferm - wheat flour with fermented bran
700 g water
25 g salt
60 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
10 g malt extract

Preparation

CLASSIC METHOD

KNEADING TIME: Knead all the ingredients together.

DOUGH RESTING: Let the dough rest for 16-18 hours, or until it has doubled in size, at 26-28 °C (79-82 °F).

NEXT DAY:

SHAPING: Divide the dough into 500 g pieces.

LEAVENING: Let the dough rise for about 1 hour at 30 °C (86 °F) and shape into loaves.

LEAVENING: Let the dough rise for about 2 hours at 30 °C (86 °F) and shape into loaves.

BAKING: Bake at 230 °C (446 °F) for about 45 minutes with steam.


 

PASTE METHOD

Take 180 g of the water of the dough in the recipe at 30 °C (86 °F).

Add 60 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
EZIO MARINATO

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