Rye loaf with VIVANT

Name: Rye loaf with VIVANT
Total time: 21 h
Ingredients: PRE-DOUGH; 1000 g Rye flour type 2; 1000 g water; 100 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; DOUGH; 2100 g pre-dough; 500 g Fine wholemeal rye flour; 500 g Gran Lievitati - soft wheat flour type 0; 600 g water; 40 g salt; 20 g non-diastatic malt powder

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

Total time

21 Hours

Baking/cooking time

45 Minutes

Rest time

20 Hours

Ingredients

For 12,5 pcs

Portions

		PRE-DOUGH
1000	g	Rye flour type 2
1000	g	water
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
		DOUGH
2100	g	pre-dough
500	g	Fine wholemeal rye flour
500	g	Gran Lievitati - soft wheat flour type 0
600	g	water
40	g	salt
20	g	non-diastatic malt powder

Preparation

CLASSIC METHOD

PRE-DOUGH

KNEADING TIME: Knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 16-18 hours at 26°C (79°F) until tripled in volume.

DOUGH

KNEADING TIME: Knead all the ingredients together.

DOUGH RESTING: Bulk fermentation at 30°C for 1 hour (until doubled in volume).

DIVIDING & LEAVENING: Divide the dough into 600 g pieces.

BAKING: Before baking, flip the loaf, score it and bake at 230-240°C (446-464 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.