COLOMBA WITH DIVINA BIO

Name: COLOMBA WITH DIVINA BIO
Total time: 21 h
Ingredients: PRE-DOUGH; 1000 g Organic Divina - with natural yeast, without enzymes and emulsifiers; 500 g water; 100 g egg yolk; 1 g yeast; 200 g butter; MAIN DOUGH; 1.801 g pre-dough; 300 g Gran Lievitati - soft wheat flour type 0; 50 g water; 300 g sugar; 50 g honey; 200 g egg yolk; 300 g butter; 25 g cream; 700 g candied fruits; q.s. flavourings

Source: https://www.meranermuehle.it/rcp_recipe/colomba-with-divina-bio

Total time

21 Hours

Baking/cooking time

55 Minutes

Rest time

19 Hours

Ingredients

3 pcs.

Portions

		PRE-DOUGH
1000	g	Organic Divina - with natural yeast, without enzymes and emulsifiers
500	g	water
100	g	egg yolk
1	g	yeast
200	g	butter
		MAIN DOUGH
1.801	g	pre-dough
300	g	Gran Lievitati - soft wheat flour type 0
50	g	water
300	g	sugar
50	g	honey
200	g	egg yolk
300	g	butter
25	g	cream
700	g	candied fruits
	q.s.	flavourings

Preparation

PRE-DOUGH

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then, add the butter.

DOUGH TEMP. 24-27 °C (75–81 °F)

RESTING TIME 12-14 hrs, covered with a cloth, at 27-30 °C (81–86 °F) or until the volume has quadrupled.

FINAL DOUGH

KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar and honey, egg yolk, cream, butter, flavourings and finally the fruit.

DOUGH TEMP. 27 °C (81 °F)

RESTING TIME approx. 60 min. at 30 °C (86 °F)

SHAPING Divide into 460 g pieces (2 for each Colomba) and turn two times.

LEAVENING approx. 3-5 hrs at 28-30 °C (82–86 °F)and 85% humidity or until the volume has doubled. Brush with almond glaze.

BAKING* 180 °C (356 °F) for approx. 35 min. with closed valve + 20 min. at 170 °C (338 °F ) with open valve.

*The recipe must be adapted according to the technology and machinery used.

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

Organic Divina - with natural yeast, without enzymes and emulsifiers

PRODUCT LINE INACTIVEBaking mix in organic quality for traditional sweet yeast doughs like Panettone, Pandoro, Colomba etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually. An ideal mix, easy to handle. Dosage: 70%.Advantages using our mix with lievito madre:> clean label: without emulsifiers> for long (with pre-dough) or direct (with the addition of yeast) dough process> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

PANDORO WITH COCOA WITH DIVINA

Time: ~19 Hours

PANDORO WITH DIVINA

Time: ~19 Hours

PANETTONE WITH CHOCOLATE CHIPS WITH DIVINA

Time: ~19 Hours

COLOMBA WITH DIVINA BIO

Ingredients

Preparation

Cookies