Colomba di Pasqua

Glaze Baker's %

100.00 50.00 5.00 10.00 5.00 each 55.00

225.00 2.000 Process: 1. Mix together all ingredients except egg white 2. Slowly add egg white to achieve a fluid paste, not too fluid Levain Bakers % Ingredients Kilogram

Ingredients Sugar Hazelnut meal Vegetable oil Corn flour Low protein bread flour Vanilla bean Egg whites Total

Kilogram

0.889 0.444 0.044 0.089 0.044 9 0.489

100 50 100
250

Low protein bread flour Water

Italian levain Total

0.081 0.041 0.081

0.203

Process: Feed the levain 3 times a day and keep at 28C.

First Dough Baker's % Ingredients

Kilogram

100.00 40.00 25.00 37.50 37.50 31.30 1.00

272.30

Low protein bread flour

Water Egg yolks Sugar Butter Levain Instant yeast (gold) Total

0.650 0.260 0.162 0.244 0.244 0.203 0.006

1.769

Process: st Mix all ingredients on 1 speed for 4 minutes. Let ferment for 3 hours at 28C.

Final Dough Baker's % Ingredients

Kilogram

100.00 18.00 100.00 75.00 50.00 4.00 150.00 10.00 1087.40 each each 200.00 50.00
1844.40
Process Preparation

Low protein bread flour

0.163

Water 0.029 Egg yolks 0.163 Sugar 0.122 Honey 0.081 Salt 0.007 Butter 0.244 Cocoa butter, very finely chopped 0.016 First dough 1.769 Vanilla bean 1 Oranges, zested 1 Candied orange peel 0.325 Almond paste, cubed 0.081 Total 3.000 ***Give 350 grams dough to instructor***
Sheet the almond paste between two silicon mats to 6mm, and cut into cubes and reserve in the freezer.

Final dough D.D.T. 73-76F Mix: 1. Incorporate flour, first dough, salt, orange zest, honey and vanilla bean in 1st speed for 4 min. nd 2. Mix in 2 speed for 5-6 minutes to strong-improved development. 3. Add the sugar over the course of 5-6 minutes. The dough should reach intensive development. 4. Add of the egg yolks while continuing to mix. 5. Add the butter and mix to clean up stage. st 6. Add the remaining egg yolks and chopped cocoa butter mix in 1 speed until fully incorporated. st 7. Add the candied orange peel and frozen almond paste in 1 speed until just incorporated; do not allow the almond paste to dissolve into the dough. First fermentation 1 hour with one fold after 30 minutes Divide 300g and 200g Preshape Short cylinder Resting 20-30 minutes Final shape Two batards crossed in colomba molds Final proof 6-7 hours Finishing Apply hazelnut glaze, dust with powdered sugar, sprinkle with pearl sugar and slivered almonds Steam 2 seconds Bake 335F for 30 minutes Cooling Cool completely before packaging

Total Formula Baker's % Ingredients

Kilogram

100.00 37.62 34.29 38.56 8.58 0.69 0.69 51.43 1.72 each each 34.32 8.58
316.45

Low protein bread flour

Water Egg yolks Sugar Honey Salt Instant yeast (gold) Butter Cocoa butter Vanilla bean Oranges, zested Candied orange peel Almond paste, cubed Total

0.948 0.357 0.325 0.366 0.081 0.007 0.006 0.488 0.016 0.83 0.83 0.325 0.081
3.000

Notes: Hydration may vary with the quality and moisture content of the flour Time and temperature will vary from oven to oven and with the weight of the loaves