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Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough

Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough

Category: Easter
Kitchen: italian
Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough

Ingredients

First leaven
active wheat sourdough 100% moisture 5 grams
wheat flour / grade 20 grams
water 11 gram
Second leaven
first leaven all
wheat flour / grade 30 grams
water 15 grams
Third leaven
second leaven 30 grams
wheat flour / grade 30 grams
water 15 grams
First dough
active wheat sourdough 50% moisture 60 grams
milk 100g
flour with a high protein content (I have Nordic and Manitoba) 260 gram
egg 1/2 piece
yolk 1 piece
sugar 75 gram
butter (I have a spread) 80 gram
pressed yeast (instant for baking) 3 (1) grams
Second dough
almond flour (I have wheat) 25 grams
cane sugar (I have regular sugar) 25 grams
butter (I have a spread) 20 grams
yolk 1 piece
first dough all
salt 2-3 grams
candied lemon 40 grams
candied orange fruits (I have a raisin-lobe) 80 gram
vanilla taste
Lobe
cognac as needed
star anise 1 star
cinnamon 1/3 stick
raisins 80 gram
Glaze
cane sugar (I have regular sugar) 30 grams
almond flour (I have ground walnut) 20 grams
protein 15 grams
unpeeled almonds (option) 10-15 pieces

Cooking method

  • First leaven set at about midnight. Mix all ingredients and knead until smooth. We leave for 12 hours.
  • Second leaven set at 12 noon for 4 hours. The method is the same.
  • Third leaven set at 16 o'clock for 4 o'clock. The method is the same.
  • As a result, we got a ferment of 50% moisture. If you have a starter culture of this moisture, then you can simply feed it twice.
  • First dough
  • If you do not have strong flour, then try to use very good quality premium flour. It is possible to add 2% dry gluten from the flour mass to the premium flour. All foods should be at room temperature.
  • I made the batch in KhP on the "Russian cook" program (7 * 5 * 12) with the lid open.
  • Diluted yeast in milk.
  • She broke the sourdough into pieces and put it in a bucket.
  • I loaded all products into HP, except for butter.
  • As soon as the flour was completely moistened, I began to add oil.
  • Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough The result is such a silky dough, soft, but sticky to your hands.
  • I rounded it and put it back in the HP bucket, covered it and left it at room temperature (24 degrees) for 12 hours.
  • Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough Dough after 12 hours of fermentation. Increased by about 4 times.
  • Second dough
  • She lowered the first dough with her hand.
  • I added all the ingredients except the lobe and the orange peel.
  • I turned on the kneading, as in the first test.
  • At a signal from the beeper, I added a lobe and zest.
  • Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough Here is the dough. Silk, stretches up to the mica window.
  • Cover the dough and leave for 20 minutes.
  • Lobe
  • This point can be absolutely easily skipped.
  • Rinse and dry the raisins.
  • Heat the star anise and cinnamon in a dry frying pan so that they give off more flavor.
  • Pour the raisins with cognac and put the spices there.
  • Cover and leave in the refrigerator for the entire fermentation of the first dough.
  • Remove the raisins, let the cognac drain or dry.
  • Molding
  • Divide the dough with a scale by the amount you need (I baked two cakes)
  • Lightly dust the table with flour.
  • Form round blanks.
  • Put in paper forms (I grease them with margarine).
  • The dough should fill the mold by 1/3, but I increased the sides with baking paper. It's good that you did it.
  • We put it in a warm place for proofing (I have 27 degrees). My dough rose for 6 hours and minutes. The proofing may take longer.
  • Glaze
  • Beat the protein, gradually adding sugar.
  • Mix with almond flour or, like mine, with ground walnuts.
  • Grease the cakes that have come with glaze, spread the almonds.
  • Bake for the first 5-7 minutes at 180 degrees. Reduce the temperature to 160 degrees and bake for another 40-45 minutes.
  • Pierce a knitting needle a centimeter from the bottom and cool upside down. I hung it in a saucepan, but when I have a lot of such pastries, and I baked panettone and colombs, I put two chairs and hang them between them on the backs.
  • Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough
  • Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough
  • Original of this recipe

  • Easter cake according to the recipe for Italian Easter colomba (Gala)

    Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough

The dish is designed for

2 Easter cakes

Cooking program:

HP, oven

Note

Delicious pastries. The most delicate, sweet, aromatic. Thanks to Galochka for the recipe. I hope she won't be offended by me.
I tried to bake this colomba on one sourdough without yeast at all. I didn't succeed Or rather, something worked, but it was exactly something. For 12 hours the dough just started to "purr". I decided to make a second batch by adding yeast, but that didn't help either. The dough rose for almost 12 hours, but rose from the original by only 50%. I decided to bake. The result is dense, sour cakes with completely cracked roofs. We can say that they are inedible. Therefore, I made the next portion as I do almost always, if I bake something with sourdough, I add a minimum of yeast so that the result is guaranteed and to avoid acid.
The amount of leaven was written by Gala herself in discussions of her recipe, but what moisture is used was not said. I assumed that the leaven should be thick, as is customary in Italy. Perhaps, if there were more, then the result would have been, but then all other products had to be adjusted. And I just wanted not to lose the unique taste of this cake, which I baked and just with yeast, like the author.
The forum has Kulich "Tenderness" on leaven without yeast... The author also does not (or I did not read carefully) what kind of moisture was used for the leaven, but there is a result.
I don’t know which one tasted better? Both are good! It's up to you to decide and choose. Highly recommend! Not everything is as scary as it is written.

Svetlenki
Angela, can I start in Russian? Well, NOT YOURSELF, you thought of it !!!!

It was necessary to bring out all this technology in the bright head !!! ??? Have you ever had an apple on your head like Newton did in the past few days? The fourth virtual medal, it seems, could not hit it

Somehow, the words are over ... I'm out of touch with such beauty and with the recipe as a whole.

(((I really admired the dough after fermentation - say, ideally - say nothing)))

What a talent-perseverance-skill!

ang-kay
Sveta, well, amused. I've been nailed over the head for a long time
But seriously, then
Quote: Svetlenki
It was necessary to bring out all this technology in the bright head !!! ???
This is common technology. This is how I bake panettone, so I didn’t come up with anything, but I’m pleased that you think so well of me)))
Olga VB
Quote: Svetlenki
Angela, can I start in Russian? Well, NOT YOURSELF, you thought of it !!!!
It was necessary to bring out all this technology in the bright head !!! ??? Have you ever had an apple on your head like Newton did in the past few days? The fourth virtual medal, it seems, could not hit it
Somehow, the words are over ... I'm out of touch with such beauty and with the recipe as a whole.
(((I really admired the dough after fermentation - say, ideally - say nothing)))
What a talent-perseverance-skill!
Zhannptica
How much dill hunting
Kulichik awesome)) Good girl !!!
And for some reason I missed everything, it's me about the competition !! With a well-deserved medal !!! You are a Genius !!!!!
ang-kay
Olenka, I understood you and laughed heartily.
Quote: Zhannptica
How much dill hunting
Zhannochka. I know the secret. Only to anyone! you take, sow and everything grows
Quote: Zhannptica
Kulichik awesome
Oh thank you
Quote: Zhannptica
And for some reason I missed everything, it's me about the competition !!
And I'm thinking: “Why isn't this girlfriend congratulating?” Thank you.
Zhannptica
Our weather is already very much behind you
Gala
Angela, very nice!

I assumed that the leaven should be thick, as is customary in Italy.
the thick leaven of Levito Madre is used.
Svetlenki
Quote: Gala
thick leaven Levito Madre is used

Eh, girls, how smart you are here !!! I will take notes to study! Thank you, Gala!
ang-kay
Gala, Thank you.
Quote: Gala
the thick leaven of Levito Madre is used.
So I thought she was. Noah never raised her. But I know what it is.
Quote: Svetlenki
I will take a note to study
Sveta, this definitely does not suit you. Capricious. Not you, but leaven.
andrey007
Angela, you can faint from such beauty. What charming eggs You have artistic talent, I have not left the beauty of the "Festive Wicker", but here my dream is to bake such a cake and next to it a work of art
ang-kay
Olga, Thank you. My Easter cake, and the eggs are wooden. But thank you for such a high opinion of me))) I hope that someday you will bake such a cake. He is incomparable.
andrey007
Angela, oh wooden. And I saw blanks on the market, but I could not imagine that such beauty could be painted. "Cake for the lazy" is now my favorite cake, I hope to add "Italian colomba" next year. I will definitely brag. ...
ang-kay
Olga, yeah, on the market I bought the painted ones. I deceived I would be glad if the recipe comes in handy)
andrey007
Angela,
Zhannptica
I experimented with Colomba for two days and did not understand which one I liked better. They are different in structure, but both are luxurious with moist and at the same time downy crumb))
Angela to you a huge gratitude for your work with leavens and recounts and for the delicious result)))
Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough
ang-kay
And thank you for the irrepressibility, constant search and excellent results. And, of course, trust. It costs a lot)
Zhannptica

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