Colomba italian

French is a breed. Any bread can be baked from it, it all depends on how to grind it.

Precisely, that's how I "use" it. She lives with me and feeds on her own, but on its basis I make any dough-leaven for different breads. I haven't let you down yet.

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?

When the dough rises to the edge of the mold, then bakes. The main thing is to cool it head down.

French is a breed. Any bread can be baked from it, it all depends on how to grind it.

katyac, and which Colomba did you do?
And the cake?

Colomba was made on sourdough according to Calvel, and cake on a Frenchwoman is funny. with Calvel. I want to say that the cake came out better, that is, the Frenchwoman won.

When the dough rises to the edge of the mold, then bakes.

wow, so this will turn out to be a rise of 4 times, or even more.

I obey, I turn off the oven from heating

Now I add sourdough everywhere (to yeast dough), but that's not it, I think the whole "trick" is in the long fermentation of the dough and in strong sourdough, and of course in the amount of baking.
So our sourdough cakes are their Panettone, the only difference is in the aroma additives.

Theoretically - I agree, in practice - I haven't tried a single panettone or cake made with sourdough, maybe just today I will start to correct this gap in my biography

While there the dough is trying to get to the edges of the forms, I will show a couple of photos that I managed to click.

Dough after 9 hours and 30 minutes, then crawled almost to the edge of the bowl.



Dough at the end of kneading

[Zest]

Zestwhat a wonderful dough!

[katyac]

katyac

The dough is really very pleasant and tender, but ... it looks like it is not going to grow even more ...
Whatever happens, I'm sending the forms to the oven.

Teeks, in the oven, the caps rose above the edges of the form, blush ... covered the tops of their heads so that they would not burn out.

How will we check for readiness? Temperature probe?

These are still standing for themselves, zhaaalko "thermoshupit" them.
And what are you doing?

[katyacLyulyok]

well, fffsoyo, done. Thermal feeling was not the worst. My heart almost stopped when I pierced them with barbecue skewers and hung them upside down between chairs. Hang themselves now, cool down.
Now the most important task is to discourage them from home at least until tomorrow morning. Ohhh, they will not understand my requirements, they will file a complaint with the Society for the Protection of the Rights of Colombik Lovers

katyac
Lyulyok

Thank you very much for your help in mastering the overseas colombic

I'm talking about Colombic. I don't know how it is in its original form, but I got something so airy and weightless that it was easier to tear off in layered pieces than to cut it, and when this very piece got into my mouth, it was not immediately understood that there was something there. Well, such a lacy lightness, like a small cloud ...
I can't even remember having ever tasted such a dough ...

I did not specially add any spices-flavors-raisins-zest to feel the natural taste. A subtle sourness is felt, but in the dough there is not enough sugar for my taste, with it this sourness, on the contrary, would be just right and would exclude any cloying.

Verdict is a product for lovers of delicate, airy and weightless items.
And I would - what is more important to "pick up - sweep a thing"

[Zest]

Zest, Colomba's description clearly attracts a literary composition. I read it ... As if I tried it myself.
And sugar is not enough, because candied fruits were not added (there are 300g of them according to the recipe). And they would also add "materiality".
That's it, tomorrow I'm running urgently for the "Frenchwoman". I will do a take2.

[Lyulёk]

Lyulёk, I wish you a good take)) You can safely exclude the fourth rejuvenation, it does not make the weather, but you can squeeze everything into 2 days, and sleep peacefully at night

Photos, of course, should be taken during the day ...

But, how did it happen. And that is the danger that nothing will survive until tomorrow

Zest, the structure I really liked.
I here conducted a comparative analysis of the composition of Colomba, Panettone from Adriano, Panettone according to Calvel, Lyudmila's pastry cake and my cake recipe.
The closest in the ratio of ingredients to my recipe is Colomba, only my cake also contains nuts. In Colomba, there are 2 times more candied fruits, but 2 times less sugar.
I even have a comparison chart in Excel, but I don't know how to insert it nicely here.
Conclusion: on the "Frenchwoman" I will make my recipe adapted to sourdough, only the ratio of sugar: candied fruits, I will increase towards candied fruits. There is no time left for 2 experiments. So let's see what comes out this time.
Girls are artisans, questions about temperature:
At what level was the leaven softened, at which dough did it stand, at what level did the dough ferment?

We managed to win one colombic before the time of morning coffee. He got stronger, got rid of the pristine tenderness somewhat, notes of juiciness and ductility appeared. Probably, it would be necessary to hold it for a couple more days for the true taste to manifest itself, but who will give him so much?
But all the same - he is very delicate, I would be more brutal

I even have a comparison chart in Excel, but I don't know how to insert it nicely here.

insert ugly, the main thing is content, beauty then experts will help to correct it.

Girls are artisans, questions about temperature:
At what level was the leaven softened, at which dough did it stand, at what level did the dough ferment?

I rejuvenated in the oven with the light on, my door from the kitchen is constantly open to the courtyard, drafts walk, I put it in a closed space, away from sin. I kept the dough there overnight, but with the light off (so that the dough does not run away before I wake up)
The dough is again in the oven with the light on.
I measured the temperature - it's about 29-30 *. Probably it would be better at room temperature, but I would not have the patience

People, ay, help me, who can do what, I put the colombo, and I don't know whether to wait properly until 12 hours for the dough, or is it already necessary to knead the dough? She let it stand in the oven at 30-32 *, the dough had already risen by 2/3 bowls, and the proofing time ends in 2 hours

When I left the dough for Panettone for the night, I determined readiness by the fact that the dough reached its peak and began to fall.

[Basja]

Basja ! So where is the Colombo report? I've already started picking candied nuts, I'm getting ready for panneton. Maybe someone will give something new?

[Kalmykova]

KalmykovaI didn’t put a report, because I got it like a cupcake. and structure and taste, by the way, have not yet finished eating. This is probably not my recipe

[Kalmykova]

KalmykovaI didn’t put a report, because I got it like a cupcake. and structure and taste, by the way, have not yet finished eating. This is probably not my recipe

Basja, what a pity ... But last year I also did not succeed the first time (you can see our "debriefing" in this forum thread). But the next attempt exceeded all my expectations and efforts!

Maybe it’s worth trying again? .. It’s painfully good when it works out (he said).

[poiuytrewq]

poiuytrewq, I studied everything from A to Z, and the fact that you didn't get it right away, I also noted, I think that I just had peroxide overnight, that's why it turned out like that. For the second run, I'm afraid the spirit will not be enough. But, "never say never."

[katyac]

May I join the lovers of Italian Easter bread

With panettone, especially with sourdough, I decided not to experiment yet: behind 3 unsuccessful attempts - one with dry yeast, two - with MK sourdough. In August, we bought HP and, according to the recipe book, I then tried everything and came to panettone. I immediately guessed to reduce the baking: butter, and sugar, and yolks. It turned out to be lush, beautiful, but not sweet enough, and there are not many candied fruits ... I decided to make it according to the recipe and "flew": the dough did not rise, after baking only for discarding a month later I tried it on sourdough, which by that time was already actively used and the same result Soon she repeated it, but with the addition of dry yeast - and threw it away again. I have not had this with any recipe! But I somehow did not notice the posts on this topic
Therefore, I did not want to risk it on Easter, although everything was very sensibly explained here ... My choice fell on Pokhlebkin cake and exotic Colomba. And did not regret



These are the colombs that remained on the second day
It is a pity that there was no cruciform, more precisely, dove-shaped (it did not work out of foil)
I was delighted with the most delicate, aromatic, delicious dough
This is not something that I did not do, I never even tried it! And since there was no experience with such airy baking, I could not save the domes, although I tried: I did not put it on the grill, but put it on. About five minutes later I saw that the grill was imprinted on the sides and hush them up, I quickly put the colombs vertically ... As a result, the top became flat. And only then it came to my mind that the cakes had previously been cooled on down pillows. So I will do it next time .. ...

katyacThank you so much for the colomba recipe! And for a master class on sourdough panettone, which I will definitely master!

[Nagira]

Nagira how good it is that you tried and you succeeded, bake to your health!

The main recipe says 5 grams of yeast: dry or pressed?

Christ is risen! katyac, thank you so much for the Colomba recipe! Colomba baked according to your recipe is great. Lush, delicious. I can't stop. I used Saf-Instant dry instant yeast with a gold label (for recipes high in sugar and fat). I made a double portion at once. Food was laid strictly according to the recipe, although there was a temptation to replace water with milk, and milk with heavy cream. True, the proofing time was still slightly reduced. Next time I will try to add the next portion of flour, yolks and butter immediately after the dough rises as much as possible. This time, the dough and dough reached their maximum much earlier than the proofing time elapsed and I added another portion of the products to the already somewhat settled mass. If it does not bother you, advise whether it is worth strictly adhering to the time or more correctly to be guided by the state of the test.

Thank you, thank you, thank you. Happened! The first time. She (is it?) Is wonderful! The rehearsal was successful, I will repeat it!

Tell me please!
The first and second doughs (which are left for 8 and 12 hours), should they be left warm or in the refrigerator ??

I put the dough for the night. I open the window, tighten the dough with a film and I have it for 7-8 hours. I knead the first dough in the morning. I'm waiting for at least three times the increase and kneading the second dough. I fold the second dough 3 times at intervals of 20 minutes, after which I leave it to grow until it triples. And only after that, according to the forms and the final proofing.

I knead the first dough in the morning. I'm waiting for at least three times the increase and kneading the second dough.

how long does it take at room temperature?
I will not be at home at this time, I can not control
In the morning I will knead the first dough and go to work, after work I will continue

It depends on the temperature in the room. I have a very warm +26 somewhere. The first dough came today in 3 hours. If you leave it in a LARGE container, open a window, etc., then it can reach after work. BUT!!! Please note that the second dough comes up slower! And the final proofing can take up to 3 hours. Or put in a warm refrigerator).I do not like the dough from the refrigerator, it seems to me that for yeast dough, the temperature is about +10, than +2 ... 3C (as in my refrigerator), but these are my personal "twists"

oh, so you can safely leave it on the top shelf of the refrigerator (I have 10-12 grams there, the starter culture lives there and feels great). It remains to make space there

thanks for the consultation

sorry, but I still did not understand: in a recipe with yeast (NOT in sourdough) you need 5 grams of what yeast ??? fresh or dry ??? I have Fermipan 2 in 1 - how much is it needed for dough?

You need fresh yeast. If you have ordinary dry yeast, then you need: 5/3 = 1.67 g, that is, slightly more than 1/2 tsp. (measured from HP), and this is if in tsp. 3 g dry yeast.

But for such a fancy dough, it is better to take specialized yeast for baking (the same SAF-instant gold).

and 5 grams of fresh flour is enough for half a kilo of flour?

I always bake everything dry, so I can't imagine ..

sales a little more than 1/2 tsp. dry .. is there enough? for butter dough? Or does it grow excellently due to the first dough?

It's just that my mother-in-law is drinking on cakes, probably gr. 20, or even more

And not just enough, but will raise it by 4 times. This is the meaning of Italian baking: repeated kneading for maximum gluten development and repeated fermentation for a small initial amount of yeast. And fresh yeast in baking behaves much better than dry-quick yeast.

You need fresh yeast. If you have ordinary dry yeast, then you need: 5/3 = 1.67 g, that is, a little more than 1/2 tsp. (measured from HP), and this is if in tsp. 3 g dry yeast.

So, I realized about the version by leaps and bounds ... thanks for the answer.
and then, nevertheless, the question arose about the version of Colomba with sourdough ... I looked at my leaven, it seems very strong, it raises bread and dough for pies perfectly, I want to use it in Colomba. But my yeast is only dry. In the recipe with sourdough, it says 1 g of yeast ... as I understand it, also fresh? and how to count them on dry ???
Tell me please

Method number 1. Measure out 1 g of yeast, pour on a piece of paper and visually divide into 3 piles. We need one of them
Method No. 2. Measure 1 g of yeast and dissolve in 10 ml. water (measure with a syringe). Take a little more than 3 ml from the solution with the same syringe. Pour out the remaining solution.
Method number 3. 1 tsp. yeast (3 g) dissolve in 30 ml. water. Measure a little more than 3 ml with a syringe. The remaining solution - pour out or use for bread.

[Iver]

Iver, thank you very much for such a detailed answer and for so many ways !!!

I will also report)))
cooked according to the following recipe (unpaired):
Colomba according to an old Italian recipe
(in Italian colomba means the Dove)

First batch.
flour 500 grams
125 g sugar
5 yolks
200 g water
120 g plums. oils
Dissolve half a packet of yeast in warm water. Start by adding sugar, then add half the yolks, then flour. Knead well with your hands. Add the rest of the yolks. Leave the dough to rise for the time indicated by the yeast.

Second batch.
125 g sugar
1 tablespoon of liquid honey
2 tablespoons of water
5 yolks
a pinch of salt
250g candied fruit (ideal: orange peels) and raisins
125 g plums. oils
250 g plain flour 00
a pinch of vanillin and salt

Add sugar, honey, water and half of the yolks to the first batch. Then add flour, knead the dough well and then add the rest of the yolks. The dough should be elastic. Add vanillin, salt, melted butter and candied fruit at the end. Leave under a napkin at room temperature. temperature for an hour. Then place in a baking dish and leave to rise for 4 hours.

Glaze.
Almond slices
150 g sugar for sprinkling
2 squirrels
50 g granulated sugar
Mix all ingredients. Lubricate the colomba with the resulting cream, put a few whole almonds, sprinkle with sugar on top for sprinkling. Put the flask in the oven. 200 degrees per hour.
Check readiness with a wooden skewer.
________________________ ________
For the sample, I took half the ingredients (and I took even fewer eggs, so it turned out not bright yellow))))
I got a lot of protein glaze, so I spread a lot on top of each cake (about 3 cm of protein mass).
It turned out a delicious bizet with nuts))

Hell in email oven (180 * + convection for about 50 minutes)
It's a long time to mess around, but it's worth it because it turns out VERY tasty !!
(I don't like cakes at all, but I liked this sweet one sooo)))

started the process. excuse me, but immediately the questions:
I understand correctly that when preparing the sourdough after the first addition of 50 g of sourdough + 50 g of flour + 10 g of water, it turns out that a bun is right ?? i.e. it is a very thick mass ??? is everything right? or should it be thinner?

[miya]

I didn't bake with sourdough, so I can't tell

miya, for Italian baking, a characteristic delicate, airy, porous, thin-walled crumb. As in the first photo in this thread. Colomba and panettone have such a crumb, and I baked a chocolate cake according to the recipe of an Italian master ... Your crumb is not airy enough, the pores are small. The thickness of the walls in the pores is not visible in the photo. You need to look for why the crumb turned out to be uncharacteristic for this type of baking

Girls who made colombo by leaps and bounds, could you describe the quality of the dough at every stage ..
I will do it without rehearsal, I would not want to screw up such a miracle, and even such a laborious one ...

I have VERY dry flour, VERY !!! Any flour recipe uses 100-150 grams less than indicated
At the same time, even the flour that has just been brought from the store behaves in the same way.
I already think that the mot is not dry flour, and the water is NOT wet

Dough. The dough is moist, the consistency is very soft, but not liquid, not pouring. If you run a spoon along the bottom of the container, it does not close immediately.
Dough 1. Medium dough before adding butter. After adding the oil, it is soft but gathers into a ball around the hook. If the hook is lifted, it slowly drops down.
Dough 2. Before adding butter, the dough is medium-soft. After the addition of butter, it is clearly soft, stretching, as it was written here "like melted cheese."

Dough. The dough is moist, the consistency is very soft, but not liquid, not pouring. If you run a spoon along the bottom of the container, it does not close immediately.
Dough 1. Medium dough before adding butter. After adding the oil, it is soft but gathers into a ball around the hook. If the hook is lifted, it slowly drops down.
Dough 2. Before adding butter, the dough is medium-soft. After the addition of butter, it is clearly soft, stretching, as it was written here "like melted cheese."

oh, thank you very much, now I will navigate and cook sweets

You need to look for why the crumb turned out to be uncharacteristic for this type of baking

Maybe just because two different methods and two different recipes? + I violated the amount of ingredients
I did not pretend to be the true recipe, but only passed on the one that I baked. And I liked the result very much.
(the recipe was originally taken on the Italian Russian-language forum)))

Maybe just because two different methods and two different recipes? + I violated the amount of ingredients
I did not pretend to be the true recipe, but only passed on the one that I baked. And I liked the result very much.
(the recipe was originally taken on the Italian Russian-language forum)))

It's not about the method. I baked not only colomba according to Italian recipes, but also other types of Italian muffins, including panettone (and not only). So, for Italian muffins (and colomba in particular) (regardless of the recipe and method), a completely different crumb is characteristic. A classic example is as in the first photo in this thread. What methods this is achieved is another question. The crumb turned out to be different, it means that somewhere there is a mistake or misunderstanding: in the recipe, in technology, in products. And it is important to get not just a result that you "liked", it is important to preserve the features characteristic of this type of baking (in this case, KMC).

Shl. Yes, and respect to the author is the link to the recipe.In this forum, the link to the source must be inactive.

and one question is ripe.
42 grams of yolks ... how many pieces approximately ???

and one question is ripe.
42 grams of yolks ... how many pieces approximately ???

from large eggs - 2 pcs. When I baked for the first time, just 2 pieces. gone. I have 5 yolks from medium eggs for a double portion.

Why are you all wondering "where is the mistake? Where is the misunderstanding?" I clearly wrote where and what I violated, showed the result (or should I post only the successful ones?)
If you want the result, as in the first photo, bake clearly according to the recipe (in fact, I laid it out for that), shared on my head.
Shl
Moderators, please remove my posts in this thread. It looks like no one needs new recipes here.
adios

Tell me, is the yeast pressed or dry? Why are there so few of them?