Easter Colomba, baking adventures, part 2

ok by now your friends have started worrying for you: last night you went out for drinks, and after 2hours 45min precisely you asked for the  bill, promptly paid and mumbled something about urgently going home to take care of Pasquale. “Hun, you have a new boyfriend, how do I NOT know that?”…”nanah, he’s not my bf, Pasquale’s more like family”…”I see, so your relatives are visiting for Easter? but you told me you were going away…?” …. drop it…they’ll never understand you are bringing up an Italian leaven “a WHAT??”….right let’s go back to the kitchen…

[continued from Day 1]

Day 2 – What do we need for today?

make sure you have everything at hand before we start the day and avoid a million trip down to Tesco:

– about 500gr of Manitoba flour
– 180gr soft butter (not melted or hot)
– about 250gr suger
– 6 eggs
– clean dish towels
– a vanilla pod and / or vanilla fragrance
– 15gr honey
– couple of pinches of salt
– 200 to 300gr candied orange peels
– orange zest
– 30 gr hazelnuts (can be replaced by more almonds)
– 75gr almonds
– unpeeled almonds for decoration
– sugar nibs
– icing sugar
– 2 clean linen cloths
– your dove shaped paper tin, 750gr or 1kg

First dough…in the thick of it!!

some people are morning people, especially bakers. So if you can wake up presto and start the process with a bang, it’d be ideal honestly. If like me you start the morning at noon with a headache, you’ll have to adjust later (read the little compromises below)

levain natural yeast
After a super boot-camp, Pasquale is strong as ever

 

First dough – what we need

– 135 gr sourdough
– 150 gr warm water
– 105 gr sugar
– 390 gr manitoba, strong Canadian flour
– 3 yolks (make sure you keep at least 2 of the egg whites in your fridge for later)
– 155 gr very soft butter

Get started

Melt the 105gr sugar in 150gr water and bathe 135gr of Pasquale into the solution. Dream of a lifetime, tepid water and sugar ….yummmmm

colomba baking first step

Throw the 3 egg yolks into the mix, one at a time and stir well; then add the flour a tablespoon at a time. And knead, knead a lot …. your shoulders are screaming, your elbows are aching but it doesn’t matter:
you’re a hard core baker and stubbornly refusing to use a kitchen aid, officially to combine baking and upper body work out, but secretly because it’s a socially acceptable way to stick your hands in food for a good 20min at a time, so go on.

colomba baking first step butter

Finally rub the butter in little by little, when the previous bit is well amalgamated.

colomba baking whisking

Leave to rise 8 to 12 hours covered with a plastic bag on top in a warm place (on heating tubes, in warmed oven), the dough should triple.

colomba baking dough raising

colomba baking dough raised
9 hours later…..

 

Round 2 – we’re not done until we get there

After about 8-12h, Pasquale should be a strong teenager, well grown up now.

Second dough – what we need

– initial mix (close to 1kg)
– 30 gr warm water
– 30 gr sugar
– 3 yolks
– 85gr Manitoba, strong Canadian flour
– 15 gr honey
– 30 gr very soft butter
– 4gr salt
– vanilla flavour and / or a vanilla pod

Get started

Take our well swollen dough and add 30gr of water diluted with 30gr of sugar; slowly and one by one, add the 3 egg yolks, 85gr of Manitoba flour, 15 gr of honey and knead. Knead again. Knead more. Yes, until your shoulders are screaming, yes, again.

Rest for 20min (finally!!!) and let the mix autolyse in its pot.

Knead again and when the dough is a tough ball with well developed gluten, add the butter. It should be very soft but not melted or hot. Incorporate it in little by little, and finally add 4 gr. of salt and the vanilla fragrance or the seeds of a vanilla pod.

colomba baking sourdough candied orange

Then when is all mixed add candied oranges in 10 to 20gr of water (they just need to be moist to be sticky enough), little handfuls after another like on the photo. KNEAD more until you get a smooth mix  (do I still need to say it?).

colomba sourdough orange peel
make sure the candied peel are evenly incorporated

Let it rest in warm place covered for an hour.  Use that time to massage your shoulders and cheer up….impatient, hungry and slightly frustrated, at this stage I normally start taking short-cuts, DO NOT. It’s a patience game, it’s the slow food by excellence.

So let’s get back to our dough and split tit in 2 pieces, one will be the body, and one for the wings (use your imagination!!). Arrange it in the tin and leave to rise just quite to the edges. 

colomba paper tin

Little compromises: if like me you end up starting round 2 after the evening film at round midnight, you’ll have to find a little compromise with Pasquale and maybe leave him alone overnight, in a cooler place (up to 6/7hours).

If however you’ve started early in the morning, then you’ll want to accelerate round 2, by now you should know how Pasquale has been behaving and how fast he’s been growing. Leave the tin in a warm place, or a slightly heated oven (30 degrees) for a couple of hours until it reaches circa 1cm to the edge.

Round 3 – The pretty step

We’re almost there, this is the easiest step, don’t give up and watch out  the cooking.

Sugar coating – what we need

– 1/2 egg whites + salt or cream of tartar if needed to beat them
– 120 gr sugar
– 30 gr. hazelnuts 
– 55 gr. blanched almonds
– 20gr. unpeeled almods
– 2 spoonfuls of bitter almond taste or amaretto
– some sugar nibs and for sprinkling

Pre-heat your oven to 200 degrees and during that time, beat your egg white to a smooth cream, ad the sugar in, still beating. Then I use my hand soup blender to roughly crunch the almonds / hazelnuts and gently incorporate them in the cream.

With a spoon, gently spread the white stuff onto our beautifully risen Pasquale, starting with the edges and avoiding to put too much weight in the middle. 

colomba sourdough sugar coating colomba baking sugar coating colomba baking frosting

colomba sourdough final step decoration
let’s not putting too much in the middle, it would prevent Paquale from flying lightly

colomba sourdough pre-baking

Once ready, set your oven at 190 and put the Colomba in at half height. If your oven’s got more hot flashes than Samantha Jones, you may need to manually move it around once at mid-cooking.

I cooked mine close to 1 hour but tested it several times with a knife as the crust colour can be misleading and not reflect the state of the dough. 
easter sourdough colomba post-baking

In theory you’re supposed to wait for a day to eat it as it gets stronger in taste but here we’ve had trouble waiting….

Now just enjoy, be proud, and disregard weird looks and comments such as “daaaaarling, you spent 3 days baking a brioche? but I can cook one for you in only a couple of hours, you should have asked!?”

Right, let them eat baking soda, you and Pasquale know it’s not worth arguing….

sourdough colomba texture

 

What was all that about already?

If some say that a sweet bread has been eaten in Lombardia for Easter since the VIth century; reality is that the Colomba as we know it today was invented by Motta in the 1930’s to make use of the Panettone facilities outside of the Christmas period as the technique is similar. However, there’s still a number of legends around the origins of the cake and I always find those rather entertaining.

One of the legend I read about is the one of San Colombanus.

The Irish missionary arrived in Milan in 612, during the fasting period preceding Easter. He was warmly greeted by King Agilulf and Queen Theodelinda of the Lombards to the city and offered a heavy meal of meat and other too rich dishes, that he could only decline in that period of the year. Queen Theodolina, did not understand his refusal and asked him in audience, slightly outraged and dumbfounded to be turned down. San Colombanus to ease the upset Queen, offered to have the supper, but only after having blessed the food. This is when the miracle happened and a whole table worth of food turned into a simple white bread Colomba, or Dove, symbol of modesty and peace.

Happy Easter & Happy baking!!

colomba motta

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