Colomba italian

[Colomba]

Colomba italian

Category: Easter

Kitchen: italian

Ingredients
yeast	5 g
milk	125 g
flour	125 g
water	95 g
sugar	65 g + 80 g
yolks	42 g + 1 pc + 2 pcs. + 1 pc.
flour	250 g + 125 g
softened butter	70 g + 70 g
orange flavor
milk	25 ml
salt	4 g
vanilla
candied fruit	128 g
nuts	100 g
starch	25 g
flour	150 g
sugar
whipped egg white

Cooking method

• And this is a relative of Panettone Colomba, which Italians bake for Easter (it turned out much better).
• Colomba
• Dough:
• 5 gr. yeast,
• 125 g of milk
• 125g. flour, Leave for 8 hours.
• Dough:
• All dough
• 95 g of water,
• 65 g sugar
• 42 g of yolks, mix everything well (in a bread maker), then add 250 g of flour and revenge until gluten develops.
• + 1 more yolk
• 70 g softened plums. oils. Knead everything well (25 min.), Leave for 12 hours.
• Add 80 g of sugar to the dough,
• orange flavoring,
• 25 ml. milk,
• 2 yolks, mix everything,
• add 125 g flour,
• 1 more yolk,
• 4d. salt,
• vanilla,
• 70 g. Melted plums. oils,
• 128 g candied fruits,
• knead everything well,
• leave warm for 1 hour.,
• put in molds, cover with glaze: chop 100 g of nuts, 25 g of starch, 150 g of flour, sugar, beaten eggs. protein.
• Leave on for 4 hours.
• Furnace 180 degrees.
• And yet, I have now re-read the Columbo recipe.
• Forgive me katyac, there is one mistake in the glaze timing.
• Here is what is written in the recipe for panettone from Adriano, I quote:
• Almond coating (optional):
• Mix 70 grams of proteins with 75 grams of almond flour, 100 grams of sugar, 10 grams of corn flour or starch, a few drops of almond essence. Apply quickly to the panettone surface 15-20 minutes before the end of baking, sprinkle with pearl sugar, and put in the oven.
• Please note that you need to apply the glaze 15-20 minutes before the end of baking, and not before it. That is, somewhere after 15-20 minutes of baking (when the top has already "grabbed"). Honestly, I'm even afraid to do this, what if the cake will fall off? Therefore, she did not glaze her panettone.

I also liked the Colombes recipe. There are only questions. For example - glaze. Why does it contain 150 grams of flour? Etc.

Colomba report. Dough and texture like a real store (I finally got it). The color turned out to be yellow. Yes, one more thing: when I kneaded the dough (in a bread maker) I helped with a spoon, and so, when the spoon touched the dough, it was hidden away along the seam (I saw this for the first time).
The product itself is soft, airy and moist.
On sourdough, made for 2 days. The first day I rejuvenated the leaven, kneaded in the evening, proofed at night, in the morning - homemade and baked goods.
I filled the jar for the cake by 1/3, and rose 4 times

Photo:

Incision:

In the shape of a cake:

It's a pity the glaze burned a little (protein, nuts, starch)

[Sourdough colomba]

Sourdough colomba

Preparing the starter:
Mix 50 gr. sourdough (100%), 50 flour, 10 water, remaining. for 4 hours,
from this quantity 100 gr. sourdough, 100 flour, 50 water, for 4 hours,
repeat 2 more p. with the same amount of flour and water (total 4 times),

Dough:
sourdough-135 gr. (pre-rejuvenate 4 times)
Strong flour-390 gr. (I took "MacFoo" and 20 grams of gluten),
oil drain. -155 gr. (took margarine)
sugar-105 gr,
3 egg yolks,
150 gr. water +50 gr.

First dough:
All dough
Flour-85 gr.
15 gr. honey,
4 gr. salt,
30 gr. Sahara,
3 egg yolks,
30 gr. draining. oils,
1 gr. yeast, (this is my option),
vanillin,
grated zest of 1 orange.,
orange. candied fruits-300 gr.,

Dough:
Mix starter culture with yolks (5 min.),
150 gr. warm mix water with sugar (until sugar is dissolved),
In the starter culture with yolks + water with sugar, mix + butter and all the flour, turn on the bread maker to knead the dough (I have 30 minutes of kneading), when the gluten develops + gradually another 50 gr. water.
Leave on for 12 hours. (my bucket rose to the floor.)

Dough:
To the dough + flour, honey, yeast, salt, sugar and when a ball is formed in several stages + yolks, after each addition stirring well, then in several stages butter (slightly warm), then candied fruits. Leave on for 1 hour. (after half an hour I folded the dough).Form a ball and leave to fit for 3-4 hours. Cover with glaze, garnish with nuts and sugar. powder. Furnace 50 min. at 180 degrees.

If the form is large, then cool the canopy upside down.
Glaze:
Beat the whites until stable + 100 gr. sugar +100 gr. hammer. nuts, 2 tbsp. l starch.

[katyac]

katyac, please tell me the recipe of what sourdough you used for "Colombo". I want to bake very much, but I never did zaskvaski, I read a lot about them, but I didn't dare. And yet, you can use plain flour, for example "Makfa" or you must take it with a high gluten content ???

I've tried Panettone, Colombo, and Pandoro. They will run into me so much that I really want to try to do it myself, and your exploits push me.
"Colombo" is simply amazing, on the cut you can not tell from the store !!! You are well done!!!

[katyac]

Thanks for the detailed recipe and your own experience.
And we will try to bake this "cake" without fail.

Try it, it's not difficult. It seemed more difficult to me from Adriano.

katyac, please tell me the recipe of what sourdough you used for "Colombo". I want to bake very much, but I never did zaskvaski, I read a lot about them, but I didn't dare. And yet, you can use plain flour, for example "Makfa" or you must take it with a high gluten content ???

I've tried Panettone, Colombo, and Pandoro. They will run into me so much that I really want to try to do it myself, and your exploits push me.
"Colombo" is simply amazing, on the cut you can not tell from the store !!! You are well done!!!

My sourdough "Thick according to Kalvel" recipe was given by Lyudmila, but I think you can take any strong one (that is, which raises the dough 3-4 times in 5-6 hours.)
I add dry gluten to "Makfa" (thanks to it the dough is fluffier).

Thanks for the answer. There is a very difficult sourdough to prepare, not everyone succeeds. I don't know if I can do it the first time. And I can't find step-by-step photos either. Do you think a thick French sourdough according to the recipe of the same Lyudmila is suitable ???

And if there is no gluten, do you think it's worth a try ???

Forgive me for so many questions, I want millet that there were no incomprehensible

Thanks for the answer. There is a very difficult sourdough to prepare, not everyone succeeds. I don't know if I can do it the first time. And I can't find step-by-step photos either. Do you think a thick French sourdough according to the recipe of the same Lyudmila is suitable ???

And if there is no gluten, do you think it's worth a try ???

Forgive me for so many questions, I want millet that there were no incomprehensible

I think French will do (Viki took a photo yesterday, thanks to her).
You can try without gluten, just add a pinch of ascorbic acid.
And ask questions, because we learn together.

You can try without gluten, just add a pinch of ascorbic acid.

This is the one that is sold in the pharmacy ???

I will finally study the leaven and definitely try to bake "Colombo", and of course I will report. Only, I think that it will only be in a couple of weeks

This is the one that is sold in the pharmacy ???

I will finally study the leaven and definitely try to bake "Colombo", and of course I will report. Only, I think that it will only be in a couple of weeks

Yeah, in the pharmacy, big round pills, like in childhood.

[Sourdough colomba]

if it's urgent, can i help?

Let's figure it out together, especially since I'm also going to bake it in the near future.

Sourdough colomba

Ingredients:
Preparing the starter:
Mix 50 gr. sourdough (100%), 50 flour, 10 water, remaining. for 4 hours,
from this quantity 100 gr. sourdough, 100 flour, 50 water, for 4 hours,
repeat 2 more p. with the same amount of flour and water (total 4 times),
Dough:
sourdough-135 gr. (pre-rejuvenate 4 times)
Strong flour-390 gr. (I took "MacFoo" and 20 grams of gluten),
oil drain. -155 gr. (took margarine)
sugar-105 gr,
3 egg yolks,
150 gr. water +50 gr.
First dough:
All dough
Flour-85 gr.
15 gr. honey,
4 gr. salt,
30 gr. Sahara,
3 egg yolks,
30 gr. draining. oils,
1 gr.yeast, (this is my option),
vanillin,
grated zest of 1 orange.,
orange. candied fruits-300 gr.,

Preparation:
Dough:
Mix starter culture with yolks (5 min.),
150 gr. warm mix water with sugar (until sugar is dissolved),
In the starter culture with yolks + water with sugar, mix + butter and all the flour, turn on the bread maker to knead the dough (I have 30 minutes of kneading), when the gluten develops + gradually another 50 gr. water.
Leave on for 12 hours. (my bucket rose to the floor.)
Dough:
To the dough + flour, honey, yeast, salt, sugar and when a ball is formed in several stages + yolks, after each addition stirring well, then in several stages butter (slightly warm), then candied fruits. Leave on for 1 hour. (after half an hour I folded the dough). Form a ball and leave to fit for 3-4 hours. Cover with glaze, garnish with nuts and sugar. powder. Furnace 50 min. at 180 degrees.

First there is a list of the necessary ingredients for the dough and dough, and then the very principle of preparation.
In your case, you need to take
Opara: [/ b]
sourdough-135 gr. (pre-rejuvenate 4 times)
Strong flour-390 gr. (I took "MacFoo" and 20 grams of gluten),
oil drain. -155 gr. (took margarine)
sugar-105 gr,
3 egg yolks,
150 gr. water +50 gr.,

and below is the way to mix them

Dough:
Mix starter culture with yolks (5 min.),
150 gr. warm mix water with sugar (until sugar is dissolved),
In the starter culture with yolks + water with sugar, mix + butter and all the flour, turn on the bread maker to knead the dough (I have 30 minutes of kneading), when the gluten develops + gradually another 50 gr. water.
Leave on for 12 hours. (my bucket rose to the floor.)

Then we read in the same order according to the text: ingredients at the top, below - cooking method

[Almond coating (optional):]

And yet, I have now re-read the Columbo recipe.
Forgive me katyac, there is one mistake in the glaze timing.
Here is what is written in the recipe for panettone from Adriano, I quote:

Almond coating (optional):

Mix 70 grams of proteins with 75 grams of almond flour, 100 grams of sugar, 10 grams of corn flour or starch, a few drops of almond essence. Apply quickly to the panettone surface 15-20 minutes before the end of baking, sprinkle with pearl sugar, and put in the oven.

Please note that you need to apply the glaze 15-20 minutes before the end of baking, and not before it. That is, somewhere after 15-20 minutes of baking (when the top has already "grabbed"). Honestly, I'm even afraid to do this, what if the cake will fall off? Therefore, she did not glaze her panettone.

Last year I baked a colomba according to a recipe with a cookie (littlelostich), and covered it with glaze before baking, it all burned out, no matter how I tried to save it,
therefore it seems right to me to apply the glaze in 15 minutes. to the end, then it will turn out as it should, only browned!
did you bake with yeast or sourdough?

Katyac!

Please help me figure out how to make a colomba!

I understand everything until the second dough is kneaded .... do it separately in a bowl, then add to the first dough, and then the rest of the ingredients?
I just can't figure it out ..... but I already made the leaven!
and there is also such a phrase "Mix the leaven with the yolks (5 min.)," how much leaven and how many yolks ........ kapets shorter
and I really want to understand and understand the principle of making this type of product!

waiting for your reply!

The girls tell me how I did:
On the first (in the morning) day, I rejuvenated the leaven every 4 hours, i.e. I took a certain amount of dough from the previous batch, in the evening of the first day, I kneaded the dough and left it in the bucket of the bread machine for 12 hours.
The next day we prepare the First dough. In a bucket of dough + all the ingredients.

I also made Colomba with cooking (very good in my opinion), later I will expose the glaze that does not burn.

Girls, I tried this glaze recipe, it does not burn, Iris gave it from Good Cook:
I share a recipe for a proven glaze, very tasty for Colomba, does not burn:
100 g hazelnuts,
50 gr. peeled almonds
25 gr. starch,
150 gr. Sahara,
4-5 squirrels
Powder the nuts in a blender, add the starch.Beat the whites into a strong foam, gradually and carefully add sugar and a mixture of nuts and starch. Put on top of Colomba (you can also on Easter cake), on top of it, put whole almonds and sprinkle with coarse white sugar (or not ... you can crush lump sugar into grains) and bake, as usual, with the dough. The glaze will crack a little during baking, but will not burn, it will acquire such a light brown color with a funky smell! And when it is baked, then sprinkled with coarse sugar on top, such an aroma emits - caramel-confectionery!

I also baked this miracle, Colomba on leaven. No words, only drooling I don’t know what real Italian pastry tastes like, but I have never had such tender and airy baking. So 2.5 days of torment were not in vain I did everything as you wrote, but I, unwittingly, slightly increased the time of the last fermentation of the leaven and the fermentation time of the dough (otherwise it did not fit in with the working time) I had the usual starter culture, I don’t know as it is correctly called, the one that starts on rye flour and fermented milk liquid, I have been using it for more than a month. The flour was Makfa + gluten, I did not make glaze.

I liked the taste very, very much, but I had not yet had time to taste it well, the only thing seemed to me that there would be more sugar for my taste, but my family did not support me in this. Yes, I also wanted to add raisins there, I even soaked it in whiskey, and I forgot I think the raisins would add sweets to me.

I took very large molds in diameter (I clamped smaller ones for Easter), so they are tall (there are two,
he or she? how is it right?) came out not high, though the one that I hung higher, just in case, hangs right now

Donetsk woman!
And I would have looked at the photo ???
and share the recipe for your starter culture, something I can't do ...

Yes, everything is like everyone else, she kneaded rye flour with homemade yogurt by eye until the consistency of sour cream, while the yeast was in the mixture kept it on the table for 5 days, occasionally feeding it a little bit, after she wandered, put it in a chill-nik and store it there, periodically feeding (so that there is something to wander about) or renewing (feeding a large portion), after I use a part. I feed it with water and flour, then yogurt with flour, I do not close the lid in the jar tightly.

Well, here's my Colombic. I explain right away that his cap is lighter than the barrel due to the peculiarities of my gas oven, black specks on the cut are I also added spices (experimented), orange blotches are orange peel. The second Colombic, which was eaten yesterday and I did not have time to capture, was lower.








As expected, on the second day it became much tastier, and there was enough sugar and spices with zest appeared pleasantly.

Donetsk woman, well done! I also love to experiment. The result was worth the effort.
I have 3 questions:
1. What was the consistency of the dough during preparation: after 1 kneading and before molding the Easter cakes?
2. What spices were used in addition to the recipe?
3. How Colomba was freed from the mold: did you have to cut the mold or the cake came out on its own? Lubricated the mold?

Thanks!!

I'll start with the molds, greased with vegetable oil, because I was in a hurry, I think it would be better with butter or margarine. To remove the colombo, I had to tear off the barrel and then just peel off the bottom. The bottom was sealed tight enough, not so much that the cake was damaged, but enough that it was impossible to remove it from the mold. It seems to me that the vegetable oil is to blame for this, it probably soaked the bottom a little while the cakes were coming up and because of this it got hotter. But nevertheless, everything broke off perfectly, peeled off without harm to such a soft and delicate colombo.
The spices were prefabricated, I had never used them before, so I decided to try everything at once, but I took a tiny pinch of each one: nutmeg, ginger, cardamom, cloves, cinnamon, there was also vanilla sugar
Even though I don’t remember what the dough was after the first kneading in running, it didn’t stick to my memory. I just remember that at every stage I was completely satisfied with its appearance and I didn’t have any thoughts to correct something, I really liked everything. When I dumped it on the board to form Easter cakes, it was soft, blurred, I folded it several times, it became elastic from this. The dough is fat, pliable, I divided it into two parts and formed a soft ball, put it in a mold and it partially ceased to be a ball;) I let it down for 3 hours, because it was too hard for me, I think it could have been left for 4, it would have been even more airy , although much tastier

Here is my Colomba



I am satisfied with the recipe, very tasty orange cake, but still there is no such fiber as in purchased products, and I don't know how to achieve this

Maybe you did not knead the dough well (than kneaded) or the flour was weak? I had a very fibrous, directly separated by "strings" and "films".

katyac

I kneaded my hands, but not much ... probably this is a minus ...
how did you knead? and how much time should you knead it with your hands ??? and I have no idea how to do this if the dough is thin ...

"I won't tell you about all of Odessa. All of Odessa is very big ...", but I sent 1/4 of all the molds to the citizens of Odessa.
And in the tins you can really bake right like that, without greasing anything. We just tried to make reusable from disposable, but the cardboard bottom did not allow, as we were not perverted. ...
This year I tried to do a panettone after Adriano. Our flour is weak.
Now I am rejuvenating the leaven for Colomba. And I plan to do it with the Mella FG improver plus (1 tsp) + 2 tbsp. l gluten. I found bakery flour with us, Bilotserkivkhliboproduct. Highly recommended in the market. They said: even better than Bohumila.
Tomorrow - the day after tomorrow I will post a report on Colombe.
In any case, I will make Easter cake according to my recipe: where can I go without it?

[Lyulёk]

Lyulёk
And what about the colombic? When is the X (baking) hour? Today I took up the 4th anti-aging.

Hour "X" will come only at night, because yesterday I counted the time of rejuvenation incorrectly and for the first time I "rejuvenated" the leaven only at 9 am, so I already put the dough at 5 am today
So the dough will be kneaded only at 17:00. According to the plan, baking in 7-8 hours, by one in the morning, maybe I can handle it.

[Lyulёk]

Lyulёk
Definitely, if you get something worthwhile, you will have to double the recipe, or even better - 3 times. And then the portion is too small for so many days of work

According to my calculations, I will have to put the dough at 2.30 in the night. No matter how my family thinks that Mom is completely crazy.
But with the temperature I was confused ... in the kitchen - 21 *, if in the oven with the light on - 30 * ... and where will it be more comfortable for her to unwind?

Lyulёk , at what temperature did you keep it?

[Lyulёk]

Lyulёk
Definitely, if you get something worthwhile, you will have to double the recipe, or even better - 3 times. And then the portion is too small for so many days of work

Lyulёk , at what temperature did you keep it?

If it turns out worthwhile, then I will definitely increase the quantity by 3 times more (I will not put off the extra leaven, but I will feed it in the appropriate proportion)

I did 2 rejuvenation at room temperature (20-21C), but 3 and 4 at 30C, patience was not enough. As a result, the leaven was not sour, it did not even smell. Has grown 2 times with the last rejuvenation.
Here I kneaded the dough. She stood at room temperature for 7 hours and did not even rise. Now I put it on the balcony on the sunny side, the temperature is 30-32C
I read somewhere that flour should not be in direct contact with oil. Maybe that's the case. We'll see.

My starter culture itself is not sour, I constantly use it and soften it. So, I'll try at 30 *, otherwise the process runs the risk of being too long

thanks for the answer

I read somewhere that flour should not be in direct contact with oil. Maybe that's the case.We'll see.

Quite right ... even when kneading bread, I add butter at the very last place, after the salt ... Anyway, I follow, maybe pull out the butter from the dough and add it already to the dough? Then we compare the result

Quite right ... even when kneading bread, I add butter at the very last place, after the salt ... Anyway, I follow, maybe pull out the butter from the dough and add it already to the dough? Then we compare the result

Could be so. Only I already had time in Mella's dough 1 tbsp. l to throw: well, I could not resist

I don’t have any additives, except for gluten ... but I’ll try to drag the butter from the dough into the dough.

Girls are very interested in what happens.
My first dough rose about 2 times, and the second is better.
And now I'm making sourdough cake.

katyac, always with a report. We will compare, we will learn.

katyac, a question about the consistency of the dough for Colomba: my dough turned out to be thick. I saw that flour and butter, yolks were added to the dough along with the dough, but no more water was added. will the dough not be too thick? I liked the panettone batter so much !!!

katyac, a question about the consistency of the dough for Colomba: my dough turned out to be thick. I saw that flour and butter, yolks were added to the dough along with the dough, but no more water was added. will the dough not be too thick? I liked the panettone batter so much !!!

In a dough 200 gr. water, my dough turned out to be soft, not thick, I think you can still add water.

Yes, I added 200g of water to the dough, but I still have it thick. So we will add some more water to the dough.

I added to the dough.

girls, I'm starting to worry. So what consistency should the dough be, and then the dough?

girls, I'm starting to worry. So what consistency should the dough be, and then the dough?

Soft dough and dough, like bread.

Oh girls! This dough is so lovely!
Of course, I could not stand it and added 10 g of water to the dough, in which I dissolved 1 g of fresh yeast, honey and sugar. The rest is according to the recipe.
Now HP is kneading.
So I wanted to photograph the process, but my son left with the camera (we have one Fotik for two).
if my vocabulary allows me, I will try to describe:
the dough is soft, silky in consistency. To the touch - like a baby's cheeks: velvety and tender.
I will add candied fruits soon: I mixed candied fruits and raisins 1: 1. And of course, I could not resist: I added, in addition to vanillin, a drop of star anise

I report: after the final kneading and mixing of raisins with candied fruits, the dough became liquid, that is, while the mixers were spinning, the bun held on, as soon as the mixers stopped, the dough slowly spread over the bucket. It was the same with the panettone.
Now I am calm! ... After folding, everything will return to normal. We have already gone through this.
Gluten is developed, which is necessary. When you dip your finger into the dough, it stretches after the finger with a thin and long thread, like melted cheese on a hot sandwich (or fondue).

Yes girls! The dough was fine but did not rise.
After 9 hours of watching him, I made a cake out of it, adding 0.5 tsp. ammonium.
All the same, I did not mix the butter in the dough correctly. It was necessary to first stir in all the flour, and then add oil drop by drop. Make the same "Makar" in the dough.
I carefully read the Panettone recipe from Adriano: all fatty components are introduced into the dough in small portions, alternating with flour, and only after good mixing of the previous batch.
"This is where death lurked my Easter cake ".
Well, nothing, learn from mistakes.
I went to drink coffee with a cupcake-colomba.

[Lyulёk]

Lyulёk

oh-oh-oh, how unpleasant ...

Yesterday I still ruled out the fourth rejuvenation, well, it does not fit into a harmonious scheme (one day - rejuvenation, overnight - kneading dough, the next day - kneading dough and baking), after the third warming up I put dough.

She still did not exclude oil from it, but I added it at the very end, little by little Adrenaline was - like on a roller coaster. With some joy, the kneading began in a bread maker, she already quacked strainedly, had to be transplanted to Kenwood, here in it my shapeless mass finally began to take the form of a silky ball ... and these additional 50 g of water at the end of the batch - vashsche a special song, from time to time the dough was torn off the hook and plopped with all its foolishness against the walls, fighting in earnest.

As a result, it turned out to be quite a nice, pleasant to the touch, soft kolobok, with well-developed gluten, peeled off in films, and left it to grow in the bowl (at room temperature). In 10 hours I got almost to the top, it grows up with such a rounded hat ... he does not think to go down yet ...

I am toiling, hold it for a couple of hours or knead the dough right now?

If it rises 3 times, you can knead the next dough.

[Lulek]

Lulek, what a pity, I kneaded the masto as it is written in the recipe, gradually and everything worked out, maybe you have something with the leaven?

And yesterday I baked a cake with sourdough, this is a fairy tale, my husband said that he looked like a store-bought one and asked for more, although it doesn't look like him (he doesn't really like the dough).
I'll take a photo in the evening.

If it rises 3 times, you can knead the next dough.

Perhaps already a little more, thanks, I went to knead further.

And what sourdough cake was made according to what recipe?

I don’t sin on leaven, because during her rejuvenation she behaved quite decently - she rose as it should be 2 times. But with oil I "flew". All thumped at once - that's the result. Nothing - the cake turned out to be great.
"Our formidable" Varyag "does not surrender to the enemy!
So a little respite - and again into battle. One thing pleases that the portion was small

I don’t sin on leaven, because during her rejuvenation she behaved quite decently - she rose as it should be 2 times. But with oil I "flew". All thumped at once - that's the result. Nothing - the cake turned out to be great.
"Our formidable" Varyag "does not surrender to the enemy!
So a little respite - and again into battle. One thing pleases that the portion was small

Lilya, it didn't work out for me the first time, because the leaven was young and weak, now she raises the dough in 6 hours 4-5 times.
Yesterday I baked a cake with sourdough, so 160 grams also immediately burst. oil for 400 gr. flour and everything worked out for me, only the dough was kneaded longer.
If necessary, I can share the leaven.

Lilya, it didn't work out for me the first time, because the leaven was young and weak, now she raises the dough in 6 hours 4-5 times.
Yesterday I baked a cake with sourdough, so 160 grams also immediately burst. oil for 400 gr. flour and everything worked out for me, only the dough was kneaded longer.
If necessary, I can share the leaven.

Thanks for the suggestion. My leaven is not young already, maybe on the contrary, it's time to change it, because it lives with me for six months (whole grain). I am thinking of raising a French woman and not "squandering" with rye and wheat. Sourdough for all occasions.
What is yours?
Last year I failed the dress rehearsal on yeast cake. She also threw in the oil, and everything else was according to plan.
Everything is forgotten in a year. We need to rehearse more often.

And I have a French liquid and a thick Po Calvel

soooo, beautiful girls-craftsmen, I divided my dough into two parts and put them into the largest single-use cake molds. The forms are wide in volume, it is difficult to determine "by eye", but the dough has grown more than 3 times.

May I bake or still wait?