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 26-28 °C (79–82 °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, egg yolk, butter, flavourings and finally the fruit.
DOUGH TEMP. 27 °C (81 °F)
RESTING TIME approx. 45 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.
*Recipe must be adapted according to the technique and machinery used.
