Yeast-raised pastries
Colomba with Madre 150, Panett-1 Plus and Pater Pasticceria
Products used
1First dough
Ingredients
| Strong flour W300-W380 | 3.250 g |
| Madre 150 | 750 g |
| Fresh baker's yeast | 8 g |
| Water | 1.800 g |
| Sugar | 600 g |
| Egg yolk | 550 g |
| Butter | 800 g |
| Salt | 50 g |
| TOTAL FIRST DOUGH | circa 7.808 g |
Method
Mix the strong flour, Madre 150, baker's yeast and water at 1st speed for approximately 15 minutes until the dough is smooth and dry.
Incorporate the salt, sugar, egg yolk and finally the butter (add each ingredient in 2-3 additions) at 1st speed for 10-15 minutes each, until the dough is smooth and dry.
Final dough temperature 26-28°C.
Leave to rise in a proofing chamber at 26-28°C with 60% humidity for 13-14 hours, until quadrupled in volume.
2Second dough
Ingredients
| First dough | 7.808 g |
| Strong flour W300-W380 | 1.000 g |
| Panett-1 Plus 2% | 100 g |
| Pater Pasticceria | 250 g |
| Water | 200 g |
| Sugar | 800 g |
| Egg yolk | 500 g |
| Butter | 800 g |
| Candied orange | 3.000 g |
| Grated orange zest | Q.B. |
| Grated lemon zest | Q.B. |
| Vanilla | 1 baccello |
| TOTAL SECOND DOUGH | circa 14.458 g |
Method
Mix the first dough, strong flour, Panett-1 Plus 2%, Pater® Pasticceria and water at 1st speed.
Incorporate the sugar, followed by the egg yolk and finally the butter (add each ingredient in 2-3 additions) at 1st speed for 10-15 minutes each, until the dough is smooth and dry.
Add the fruit and mix until fully incorporated into the dough.
Final dough temperature: max 28°C.
Allow to rest for 60 minutes in a proofing chamber.
Divide, round and place in colomba moulds.
Leave to rise in a proofing chamber at 26-28°C with 60% humidity for 4-5 hours.
Glaze and bake at 180°C until the colombe reach a core temperature of 93-95°C. Open the oven vent 10 minutes before the end of baking.
Allow the colombe to cool upside down.
Notes and tips
330 g of fresh yeast are equivalent to 110 g of dry yeast.