Easter Dove Bread - Colomba Pasquale

-
Makes 1 loaf
http://www.kingarthurflour.com/recipes/colomba-pasquale-easter-dove-bread-recipe


1 loaf, gBaker’s %
Flour390100%
Water12030.8%
2 large eggs10025.6%
Sugar6717.2%
Active Dry Yeast123%
Butter5714.6%
Salt82%
Total754193%
  • 1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract +1/8 teaspoon orange oil
  • grated peel of 1 large orange
  • 170g candied orange peel or dried fruit of your choice 
Topping
  •     1 large egg white, reserved from dough
  •     3 tablespoons almond flour or 3 tablespoons blanched almonds, finely ground
  •     25g granulated sugar
  •     14g sliced almonds
  •     28g coarse white sugar or pearl sugar

preferment(biga)

Flour - 120g
Water - 120g
Yeast - 2g

Mix and ferment overnight(~15hrs)

mixing

Mix biga with all ingredients except dry fruits and grated orange rind. Knead on 2-nd speed for 12 min. Add dry fruits and  grated orange rind.

fermentation

2-2.5 hrs hrs.

shaping

Divide the dough in two pieces, with one slightly larger than the other. Form logs and place crosswise with smaller log on top.

proofing

1 - 2 hrs
Make the topping by mixing the egg white, ground almonds, and sugar. Gently paint this glaze all over the loaf; be generous. Sprinkle with the sliced almonds, then the pearl or coarse sugar.

baking

Bake 15min at 190°C, then 20 at 180°C

Comments

Post a Comment

Popular posts from this blog

Struan

-
Image
SOAKER (24 hrs. Refr) Rice cooked 100g. Quinoa cooked 100g. Rolled oats 100g Polenta 40g. Water 100g. Yogurt 220g Salt 4g. PREFERMENT (6 hrs. rt) Water 100g. Whole wheat 40g. Rye 30g. LEVAIN (12hrs. rt) Preferment all (170g.) Whole wheat 150g. Water 150g DOUGH Water 50g. Brown sugar 75g. Salt 9g Bread flour 200g Olive oil 20g Bulk fermentation 5 hrs, one s&f. Proof 2hrs Bake 250C 10 min with steam 200C 20 min
Read more

Borodinsky bread - Бородинский хлеб

-
Image
Probably the most popular Russian rye bread. Makes 1 loaf 1loaf, g Baker’s % Flour (84% rye, 16% whole wheat) 460 100% Water 315 68.4% Malt 24 5.3% Salt 5 1% Molasses 19 4% Sugar 29 6.3% Total 852 185% Coriander: 1tsp + pinch for sprinkle. preferment I Rye sourdough starter(100% hydration) - 35g Rye flour - 100g Water - 80g Mix and ferment for 6-8 hrs Scalding Rye flour - 80g Water - 215g Malt -24g Ground coriander seeds - 1tsp Method 1. Mix equal amounts of flour and water(@65°C), add ground coriander seeds Once uniform mix in remaining hot water. Let cool. Method 2. Mix flour and ground coriander seeds with all water. Heat the mix continuously stirring until reaches 65 °C. Remove from heat and let cool. preferment I Rye sourdough starter(100% hydration) - 35g Scalding - all Mix and ferment for 2 hrs final dough Rye flour - 200g Whole wheat flour - 80g Water - 20g Preferment - all Salt - 5g Sugar - 29g Molasses - 19g Dissolve salt, su
Read more

Ukrainian Paljanica - Паляница Украинская

-
Image
Makes 1 loaf 1 loaf, g Baker’s % AP Flour (preferment - 206g. ; dough - 274g.) 480g 100% Water 312g 65% Yeast 10 2.1% Salt 10 2.1% Total 812 169% preferment flour - 206g. water - 154g yeast - 10g, Mix and ferment for 3-4 hrs, mixing Mix the preferment with the rest of components, knead 8-10 min. fermentation 1.5 hrs. shaping Degas and shape round boule. proofing 40 min. baking Scoring: one deep horintal side cut ~ 2 cm deep Bake in a steamed oven at 200°C for 40-45 minutes
Read more