Colomba di Pasqua

Glaze

Baker's % Ingredients Kilogram

100.00 Sugar 0.889

50.00 Hazelnut meal 0.444

5.00 Vegetable oil 0.044

10.00 Corn flour 0.089

5.00 Low protein bread flour 0.044

each Vanilla bean 9

55.00 Egg whites 0.489

225.00 Total 2.000

Levain

Bakers % Ingredients Kilogram

100 Low protein bread flour 0.081

50 Water 0.041

100 Italian levain 0.081

250 Total 0.203

First Dough

Baker's % Ingredients Kilogram

100.00 Low protein bread flour 0.650

40.00 Water 0.260

25.00 Egg yolks 0.162

37.50 Sugar 0.244

37.50 Butter 0.244

31.30 Levain 0.203

1.00 Instant yeast (gold) 0.006

272.30 Total 1.769

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

Process: Mix all ingredients on 1

st speed for 4 minutes. Let ferment for 3 hours at 28°C.

Process: 1. Mix together all ingredients except egg white 2. Slowly add egg white to achieve a fluid paste, not

too fluid

Final Dough

Baker's % Ingredients Kilogram

100.00 Low protein bread flour 0.163

18.00 Water 0.029

100.00 Egg yolks 0.163

75.00 Sugar 0.122

50.00 Honey 0.081

4.00 Salt 0.007

150.00 Butter 0.244

10.00 Cocoa butter, very finely chopped 0.016

1087.40 First dough 1.769

each Vanilla bean 1

each Oranges, zested 1

200.00 Candied orange peel 0.325

50.00 Almond paste, cubed 0.081

1844.40 Total 3.000

***Give 350 grams dough to instructor***

Process Preparation Sheet the almond paste between two silicon mats

to 6mm, and cut into cubes and reserve in the freezer.

Final dough D.D.T. 73-76°F Mix:

1. Incorporate flour, first dough, salt, orange zest, honey and vanilla bean in 1st speed for 4 min.

2. Mix in 2nd

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 ½ of the egg yolks while continuing to mix. 5. Add the butter and mix to clean up stage. 6. Add the remaining egg yolks and chopped cocoa butter mix in 1

st

speed until fully incorporated. 7. Add the candied orange peel and frozen almond paste in 1

st 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 335°F for 30 minutes Cooling Cool completely before packaging

Total Formula

Baker's % Ingredients Kilogram

100.00 Low protein bread flour 0.948

37.62 Water 0.357

34.29 Egg yolks 0.325

38.56 Sugar 0.366

8.58 Honey 0.081

0.69 Salt 0.007

0.69 Instant yeast (gold) 0.006

51.43 Butter 0.488

1.72 Cocoa butter 0.016

each Vanilla bean 0.83

each Oranges, zested 0.83

34.32 Candied orange peel 0.325

8.58 Almond paste, cubed 0.081

316.45 Total 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