Colomba italian

look at the same page for answers from 81 to 86 ... I already asked this question.
it also seemed to me that yeast is not enough for such a heavy baking. I used dry as suggested and the dough rose badly. True, during baking, it swelled upwards.

Thank you) I seem to have read it, I didn't find it))

The yeast itself is ordinary, pressed. And their number is compensated by the fermentation times.

look at the same page for answers from 81 to 86 ... I already asked this question.
it also seemed to me that yeast is not enough for such a heavy baking. I used dry as suggested and the dough rose badly. True, during baking, it swelled upwards.

Insufficient proofing. Once it floated up during baking, it means that it was not settled. Increase the proving temperature or lengthen its duration. For each step: dough, dough 1, dough 2 and final proofing in tins. Each dough should rise at least 3-4 times.

If the dough was put into the refrigerator, you need to remember that it needs 2 hours to "equalize the temperature", and only after that the next batch.

Finally, I decided to go for colombs. Baked by Achilles Zoya's recipe. The recipe is here:


And one bigger



There is no cut yet, I baked it last night, I haven't tried it yet.

[ELa_ru]

ELa_ru, class !!!! at least the appearance is very similar to Colomba, the cat. I ate in Italy.
how did you do these forms ???

So they should be similar, the recipe is Italian and flour too:



The forms were made by the husband from disposable aluminum with a volume of 1300 ml, these are:



I took 4 cans from under the "Pikant" lecho, put them inside the mold, wrapped the cans with electrical tape to make a rhombus, inside the rhombus you can insert a roll of paper for the rigidity of the structure (but he was too lazy - this is my husband said to himself) and squeeze for this design an aluminum mold.

The banks are like this:



Then make holes in the bottom and on the walls of the form with a thin needle. On the sides it is more convenient to do it by turning the structure of cans onto the bottom and putting the form on it upside down.
The holes were made by analogy with paper forms so that the baked colombs did not get wet during storage.
You just need to take into account that when proofing in the oven with the light on and during subsequent baking from a very fatty dough, the oil begins to ooze slightly to the bottom of the oven. Therefore, you need to substitute a baking sheet under the wire rack. The baking sheet will also protect from dripping glaze, and sometimes dough (and this happens if the amount of dough is incorrectly calculated). In paper forms, the oil is probably absorbed into the form itself.

I don’t know if she explained it clearly, but in fact it takes longer to tell than to do.

look at the same page for answers from 81 to 86 ... I already asked this question.
it also seemed to me that yeast is not enough for such a heavy baking. I used dry as suggested and the dough rose badly. True, during baking, it swelled upwards.

i use fresh ..
Dough PRET ..
At lunch, the husband was at home, he chewed a little, because the dough nagged to gallop away for a walk in the refrigerator
From 8 in the morning, the dough has increased 2.5 times, this is with one half-wrap ...

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 put on Easter cake), put whole almonds on top and sprinkle with coarse white sugar (or not ...then you can lump sugar, crush 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, this aroma emits - caramel-confectionery!

Thank you very much for the glaze, the smell comes from the oven is attractive, and it helped me out today My colombies blew up the roof when baking (they were left for 5 hours instead of 4 according to the recipe and did not settle), so I masked them with glaze, applied 20 minutes before the end of baking , baked Ground walnut, sprinkled with almond chips and brown sugar

I show my colombs from the inside.

Colombus removed from the mold:



Incision:



One more:



And the rift:

[Delicious insanely]

Hello everyone!
Christ is Risen!!!
I came to write what I did, take a picture too much
I baked kolombiks like ordinary Easter cakes. Delicious insanely
But for me they are still not what I expected ... I thought they would be like layered, but they are not at all the same as in the first post and crumble very much. Still, I did something wrong, apparently ...
But nevertheless, everyone is delighted ... Dad sat for a long time and wondered why they are so juicy

Thanks for the recipe, apparently I will pamper myself and my husband with this cake not only for Easter

Thanks for the recipe!
I also baked Colomba for Easter
Sourdough baked + 1/6 tsp. (~ 0.33 g) dry yeast.
The dough was very airy and light, the taste was also pleasing!

And this year, what, no one but me dared to go for kolombiks?
but in vain but in vain

My first dough is already growing up .. and it is stupefying ...

And this year I gave up some cool flour (well, for our RB it’s cool, some Lithuanian one) in the hope of the RIGHT crumb, layered .... I make a double portion as always .. so my HP gave up on the third batch of dough .. the poor woman overheated, mixed with a mixer, I thought it would overheat, but that's okay ...

And this year, what, no one but me dared to go for kolombiks?
but in vain but in vain

I'm doing Panettone ... standing on the proofer already ...

Colombu, panettone of 2 types I have already done. Colomba this year was made according to this recipe and according to the recipe from Adriano. This one is somehow "dearer" to me. I took the "usual" flour from Stary Oskolskaya, but added dry gluten.

By the way! I got 2 bags of disgusting flour, Stary Oskolskaya "Troubled". The dough turns into "snot". I threw out 3 mixes (not colombs, really!), Changed the flour - everything worked.

Colombu, panettone of 2 types I have already done.

yes you are a heroine
I only have enough for one batch in such laborious recipes ...
Tonight I'll put on the Aleksandrovsky one and that's it ... that's enough))))

Threw out 3 mixes

zeeest

I left here for 2 hours .. I just caught the dough as I came home. Times in 3-4 grew
What should I do then ??? it has been standing since 8 in the morning, 4 hours have passed in total, and nuna 12 ...

Wait? or further knead?

Knead! 12 hours - this will be a rise in 3 times at a temperature of about 10 C (I tentatively, I did not count). The taste will only have a positive effect. But at a temperature of 25-27C, knead when rising 3 times, and not after 12 hours. Otherwise, the dough will "endure", yeast (or rather fermentation products, in particular alcohols and acid) will begin to destroy gluten and then it will be more difficult to develop it to the desired state.

how I felt .. kneaded ... already at proofing .. now I'm going to turn on the oven ...
But I feel that the gluten is NOT right again ((((and in my opinion the dough is tight, well, not that tight, but it is like Raisin on page 3

Is the dough tight, but the film is stretching? The main thing is that the dough should stretch and stretch like never before. I had a "tight" dough when I put 4 yolks instead of 6 yolks per serving. Yes, and the dough "like Raisin on the 3rd page" with well-developed gluten, but in my opinion, it should be folded in the fermentation process.

Much more depends on the moisture content of the flour (how dry the flour is).

Shl.In general, in any case, it is incredibly tasty!

How can it be without Colomba!
I also have a denser dough this year than last. Apparently the flour is too good - dry and strong, Altai. Moreover, a couple of months ago, the kneading hook of the combine broke down. I had to knead with a bread maker, but it is not able to develop gluten as well as a kneader.
I also concluded that it is necessary to fold it carefully before molding - several times, and to pierce the bubbles so that the porosity is more even and the crumb exfoliates.

Z. Y. I have never managed to withstand 12 hours, 8 hours are enough at room temperature (21-23C).

I had to knead with a bread maker, and she is not able to develop gluten as well as a kneader.

vooot
I don’t have a hook at all ... twists from a hand mixer do not count
I was kneading in HP, which is probably why the dough did not last ...
Tomorrow I'll take a picture in a section and show what happened)))

All with the Bright Resurrection of Christ!
These are the Russian-Italian Easter cakes. Very light and fluffy.
They began to eat up with small, experimental - 150-200 g of dough.
I haven't cut the big ones yet, I hope they turned out to be more layered - I folded them more diligently ...

Mixed with a bread maker, baked in a 20-liter mini-oven

my colombs
so dry


and such a cut, crumbled (((

[katyac]

katyac, girls, who baked, please tell me how long it is in the oven?
I have to put them in uniforms soon.

I am doing a rehearsal before Easter. Dough according to the original recipe with yeast.

Thank you!!!

[katyac]

Girls, that's what happened.





In the end, I baked for about an hour, because I know that the Italian one costs about so much time in the oven. Then she verified it with a thin knife.
I did it in pans until I bought the molds. She baked before going to bed, took out only in the morning.

At first I was afraid that it was nothing special, but when you put it in your mouth - mmmmmm ... it just melts in your mouth, like a snowflake on your palm ...
Delightful recipe, and not as heavy as our Easter cakes.

I did not add fiber, the dough stood for 4 hours, so I think the first dough came not in 12 hours, but in four, I still put it by the battery. Increased more than 4 times.
And then everything went according to plan. I interfered with a bread maker, only the dough and liquid mixture before the flour - with a mixer on hooks.

Glaze - prescription katyac(Iris with Good-cook), though I somehow laid it apart on them, sort of like a separate layer, put it 20 minutes before the end of baking. Very tasty, but from an aesthetic point of view, you have to train.

Only I didn't turn it over, it didn't seem to have sagged much, but what is in the photo has already gone down a little when cut with a knife.

Thank you, the recipe is very cool. Sugar is probably not enough for those who love sweets, but if connoisseurs of Italian pastries - in my opinion, it is the most, I would put more candied fruits 1.5 times, it seemed to me not enough.

For the fourth year in a row, I bake Colombs for Easter according to the recipe of Achilles Zoya. This year it turned out like this:




Cool upside down




And this is the very next day before packing. There is no cut yet, we will taste tomorrow.

By the name of the recipe, I would never have thought that this is a recipe for Easter cake If it were not for the girls who bragged about Easter cakes in Temka, they would never have looked

Incision:

Well, here I have "rehearsed"! I did it by leaps and bounds. I took butter in half with margarine. The first brew came in 3 hours. I didn't hold any more, I kneaded the second dough. Then everything is according to the recipe. My dough was plump all the time, it became watery only at the very end. Enough for 4 forms of 260 grams and 4 tiny buns. Only trouble-trouble-grief! I have a small oven. Therefore, high Easter cakes run into the shadows. What is from below, what is from above (((They are burning. I don’t want the short ones - they have a completely different texture. So for Easter, you will have to bake with your mother.
Bottom line: the appearance did not work out very well (burned because), the crumb turned out to be fibrous, slightly damp, airy, it melts in the mouth, and the crust is very tasty. I'm waiting for my husband's review.
Actually, the crumb. The photo turned out lighter than in real life. In general, there were a lot of raisins, something in the photo was somehow poor with him


However, I have not yet decided whether I will bake this one for Easter, or my favorite, according to my taste so far my favorite option suits me more. We will wait until tomorrow, suddenly the Italian pastry in all its glory will show itself tomorrow. If he survives Besides, a lot of proteins remain after him, although who saves eggs for Easter?

Oh eeeee ... I was alone and did not even notice

Girls, 5 gr. dry or pressed yeast?

5 g of compressed yeast.

[sparta]

sparta , the topic has an answer
"... This is the meaning of Italian pastry: multiple kneading for maximum gluten development and multiple fermentation for a small initial amount of yeast.

ELa_ru, Evgeniya, and you bake colombs on leaven?

Yes, leavened. But there is a tiny bit of compressed yeast in there. This is not my own initiative - this is the author's recipe. I'm afraid to bake on one sourdough according to this recipe. There is so much muffin there that I’m scared to try.

I took the recipe from Veronica's blog. She gives the original recipe in Italian and its translation with a 10-fold reduction in the amount of flour. I have been using it for the fifth year in a row.

The recipe lives here:

🔗

[Evgeniya]

Thank you, Evgeniya... I know this site, I've been going to bake this recipe for a long time, but I still need to figure it out
leaven-Lievito Madre, I still can't get to it. Do you bake it with Italian sourdough, or with ordinary one?

Baked on French wheat, translated it into steep. And this year I did not grow the starter, but restored it from dry Italian pizza "Naturkraft" on spelled flour.
I bought it here:

🔗

Now you can buy here:

🔗

There is delivery and pickup.

Added on Friday 29 Apr 2016 09:10 PM

Colomba 2016 by Achilles Zoya's recipe:

[Evgeniya]

Evgeniya, wonderful birds!

Rift and cut:

Hello! Last year I baked colombs - everyone was delighted! To give up Easter I had to repeat :). Here's the question: I put everything strictly to the recipe, yeast 5 grams, as written, but I just started to grind much earlier, not after 12 hours. I put it at 12, in the morning at 6 I got up and scraped the dough that had come out of the bowl. Then, too, everything came up very quickly. Do you need to withstand these 12 hours, or can you navigate according to the situation? Thank you! The oven will be sure! Today I went for the necessary flour))

Elena, what kind of yeast did you have? And which company? And then I keep thinking, put pressed ones or buy Saf-Instant Gold (they are still expensive, and as much as half a kilogram - then half will be thrown out in a year).

Pressed Russian yeast. 5g for a double serving of the rest of the ingredients this year - the allotted time did not stand, everything came up very quickly

Tell me how many Easter cakes are obtained from a portion and what size. Thank you

[Inna2011]

Tell me how many Easter cakes are obtained from a portion and what size

Inna2011, I think 1.
As pictured in the recipe.
There is only 500 g of flour here.
Can be divided into 2 pieces.

[Inna2011]

Inna2011, the total weight of products is more than 1 kilogram. If you take approximately the weight of the dough piece for one colomba 250g, then 4 Easter cakes, etc., if you bake in the traditional form of a colomba, it all depends on how much it is designed for.

Thank you

I want to thank the author again for the recipe. For several years now I have been baking cakes according to this recipe. It turns out just super. I make one cake in the form of a pandoro and coat with butter protein cream.

The only change - in the third paragraph, when kneading, I put sugar not 80 g, but 120.