This Easter season, I’m making lemon and orange Columba, in 1kg measurement. This can be a good taste mixture, with some white chocolate chunks thrown in.
Some observations—
This batch used 43% lievito madre, which is sort of excessive. However, growing the quantity of prefermented flour contributes to taste and tender crumb. In case your LM is wholesome, contemplating going past 25%.
Watch hydration degree and sugar degree within the primo impasto, in order that it doesn’t overly acidify. However, permitting some acidification promotes texture and protecting qualities.
Don’t overmix the primo impasto (to the shiny level).
In case you use a excessive gluten flour for the primo, contemplating utilizing a 12% or much less protein flour for the secondo impasto. This will enable your dough to rise extra absolutely.
For forming the doves, this yr I attempted the one-piece strategy: on the preshaping step, I didn’t make two items (one for physique a nd one for wings). As a substitute, I simply elongated the dough and positioned it within the kind. Then, gently reaching beneath, pull some out to the perimeters.
Remaining rise was simply over 4 hours. Then apply glaze, pearl sugar and almonds simply earlier than baking:
Skewering them is a bit more difficult
I did make one small one, just below 500g, which was the primary one to be lower
