The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

colomba

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d_a_kelly's picture
d_a_kelly

Hi Everybody,

this is my first post on TheFreshLoaf, though I've been starting in amazement at everyone's baking for quite some time. This is my attempt at Iginio Massari's Colomba Pasquale recipe from his book "Non Solo Zucchero vol.II". I'm not sure if this book is available in English yet. I bought my copy in a shop in Milan. This version seems to be quite a bit richer than that found in Cresci, and presented me with a number of difficulties :) Please be kind!

First impasto tripled in volume

1st impasto

sourdough starter (50% hydration) 59

water 69

sugar 72

yolk 50

flour (very strong) 189

butter 79

 

All measurements are in grams. It took almost exactly 12 hours to triple in volume, held at c.28 degrees C. I then went to the second impasto. This was considerably more difficult, and I didn't get it quite right. The flour I'm using is the strongest I have been able to find in a UK supermarket and it's not a "00". I think it's somewhere in the region of w320 in terms of strength. The second impasto calls for a flour of w360 (something like the manitoba you can find in Italy). I couldn't find anything this strong in the shops. I added a guestimate of vital wheat gluten to try to balance the recipe, which wasn't entirely successful as you can see from the sloppy shaping in the paper case. The dough was still a little too sticky: very usefully "non solo zucchero" has photos in the back of the book showing all of the processes, and I could see that the colomba consistency was quite different from what I had achieved. 

2nd impasto

aroma veneziana 1.2

vanilla: a quarter of a pod

flour (very strong) 51

gluten powder 1.8

sugar 50

honey 22

yolk 35

salt 3.6

water 20

butter 112

 

I then took 795g of the impasto and added in 205g of candied orange. This version is very rich in fruit! I then split the dough into two balls of 500g and put them in my homemade proving box for an hour, at c.30 degrees C. and humidity of 70%.

Then, with very very well buttered hands, I shaped the two balls and put them in the form:

 

Back into the proving box for 6 hours and then it was ready to be glazed and go in the oven (170 for 50 minutes).

and then glazed and dusted

 

When it came out of the oven I suspended it upsidedown for about 12 hours. I was reasonably happy with the oven spring. Most recipes I've seen for colomba use less candied fruit, so I was expecting this not to grow quite so much. Not because the fruit would interfer with the yeast, but simply because there was less dough in the case (only 795g of impasto, rather than the 850g to 870g I've seen in other recipes).

I had a slice of it for breakfast this morning and I was quite happy. Soft and tasty crumb, packed with fruity, buttery flavour. I'd like to try this again using the recommended flours. I've found, from limited experiments, that strong 00 flours seem to produce a more plastic, slack dough, which I'm sure must contribute to the texture and feel of the crumb. However I'm not yet prepared to buy a 25kg bag of caputo rosso or similiar just to make the occasional colomba which only uses... what? 240g? 

Here's the crumb:


One thing I ought to add: in order to save a bit of money and waste, I used powdered egg yolks in this recipe rather than fresh yolk. The recipe here is written for use with fresh yolk. (If using powdered yolk, substitute 48% of the weigh of yolk with powder, and the remainder with water). I've not noticed any difference with quality. I've also used the powdered yolks to make creme anglaise and creme patisserie with success. The only downside is they don't have that extraordinary colour which I've seen in yolks in Italian eggs - something I'm told is a result of the diet and breed of chicken.

freerk's picture
freerk

When was that again?

I'm always a bit confused about Easter.

I'm never sure when it's going to happen. Last year it was at the end of April. This year it's the 8th! As usual, I visit the Wiki Easter page in an attempt to, for once and for all, understand about full moons, spring equinoxes, Julian and Gregorian calendars and... well, that's usually where I give up.

Just hit me with it when it comes along! I usually start shifting gear when people actually start buying the chocolate eggs, -bunnies, and other Easter paraphernalia that have been patiently sitting on the supermarket shelves ever since the X-mas deco was chucked out.

With Easter shifting so violently all over the April calendar, and all the related holidays shifting with it, it is my most likely season for a good old "showing up at work on a national holiday"-experience.

Most of all I'm a bit confused about Easter itself. I have some distinct associations ingrained in my gray matter and gene pool. 

Friendly Fire

This one is in the genes I'm afraid. A bonfire is a Northern European's traditional way of chasing away the winter demons and welcoming back the light. The sight of a big pile of wood waiting to turn bonfire in the middle of a field somewhere when visiting my family for Easter up North, where the tradition still lives on, never fails to get me all revved up with anticipation. As a kid the bonfires seemed a multitude of impressions bigger and more awesome. The smells and intense heat have remained equally intoxicating.   This year there is a small village in the East trying to beat their own Guinness World Record. They have a live web cam, so you can see the biggest ever bonfire  go up in flames if you want to, and who wouldn't! Nothing like a good friendly fire.

Chicken on a Stick

Another strong  association with Easter is the Palm Sunday Parade. It involved a bread roll shaped like a rooster on top of a decorated cross. It's eye was a currant that came off quite easy. I was the kind of kid looking up all the time to make sure my rooster wasn't going blind up there on his stick.

Much later I realized the full meaning of this (literal) crossover tradition. Eggs, oranges and roosters; all pagan "finally-it-is-spring-again"-symbols mingled in with Christian symbols like (palm)leaves and the cross Christ died on. The rooster became associated with the bread Jesus broke at Last Supper and even with the rooster crowing after Peter denied knowing Jesus three times on Good Friday. Eggs doubled as symbols of spring as well as a symbol of new life (Easter Sunday).

Blissfully unaware of all of this, I was most of all concerned with my currant-eyed rooster and oranges surviving the parade. My mother once told me her story. When she was a kid, right after world war II, oranges were the stuff dreams were made off. And then; lo and behold; the first Easter came around that she proudly paraded around her chicken on a stick with two shiny oranges pinned on both ends.

My mother was of course as proud as a peacock. As soon as she came home, she took the oranges off carefully and put them in a box, carefully wrapped, guarding it with her life, to admire and eat later.

When she finally gave into her desire to eat her precious jewels, she found them dried out and wasted in her beautiful box. I consider it one of my more important lessons in life.

All Together Now

And then you realize that Jewish Pesach and Christian Easter share a whole lot of history as well, and were at one time the same thing. Christian Easter allegedly gets its name from the Saxon Goddess Eastre, the spring goddess. The Netherlands is a linguistic border in the Northern regions of Europe. All around us, geographically speaking, there is talk of "Ostern" or "Easter", but the Dutch have stuck with French & Latin influences and celebrate "Pasen", like the Flemish their "Paas", the French their "Paques" and the Italian their "Pasqua".

So what are we celebrating? The return of the light, the resurrection of Christ AND the end of slavery and thus freedom regained. That's a whole lot of celebrating! Let's turn to the Italians to provide us with the necessary festive bread. The message of this bread is simple: Peace! All of the above celebrations will benefit from that beautiful word, even if the tulip named after it at the tulip exhibition certainly isn't going to win any big prizes soon, except for maybe in the category awkward yet true...


Colomba Pasquale

For the peeps who rather watch things than read, here we go!


Ingredients

550 gr / 22.9 oz bread flour

8½ gr / 0.2 oz salt

4 eggs

1 x 120 gr / 4.2 oz soft butter

2 x 40 gr / 1.4 oz soft butter

120 gr /  4.2 oz whole milk

150 gr /  5.2 oz sugar

75 gr / 2.6 oz candied lemon peel

75 gr / 2.6 oz candied orange peel

50 gr / 1.7 oz of small pearl sugar

Method 

Home made orange/lemon peel

The day before; Wash and peel the skins of two oranges (or lemons). Cut into thin strips. Cover them with water, bring to a quick boil, simmer for 5 minutes and then drain. Put fresh cold water in the pan, and repeat this twice.

Then dissolve 450 gr / 15.9 oz sugar in 435 gr / 15.3 oz of water. Add 1 TBS of lemon juice. Simmer the orange peels in the sugar syrup for about 1 - 1½ hrs until translucent. Drain and dry the peels over night on a cooling rack. The next day put 100 gr / 3.5 oz of sugar in a plastic bag, add the peels and toss around to cover them well. Cut into little cubes and put aside until needed in the dough. If you want to shape your Pasquale in the traditional way, you might want to browse around for sturdy card board that can be cut into the shape of a (rudimentary) dove. The amount of risen dough yielded from this recipe gives you two medium sized loafs when baked in standard bread pans.

 

The starter

Mix 12 gr / 0.4 oz of instant yeast with 100 gr / 5.3 oz of flour and add just enough water to make the dough come together; 2-4 TBS. Cover and let rest at room temp until the stiff dough has turned puffy; about 45 minutes. Alternatively; try submerging your ball of dough in warm (30° C / 86° F) water.

Your starter is ready to go when it floats to the surface! (I finally tried this method, and it really works...)

The dough

Combine flour, salt, sugar and candied lemon peel, mix together. Then add the eggs, a little at a time until incorporated. Add 120 gr / 4.2 oz soft butter in pieces and mix. When the dough gets dry, add the milk and the starter dough. Mix very well on low-medium speed until you have a firm and elastic dough. Depending on what sort of flour you are using, you might have to add a few extra TBS of flour, or hold back a little of the milk to get the right consistency.

First rise

Transfer the mixed dough to an oiled bowl. Cover the dough and let it rest until increased in volume by ⅓.

Second rise

When the dough has risen by a third, turn it out into the mixer bowl again. Add 40 gr / 1.4 oz of soft butter and the orange peel in portions. Mix until well distributed. Transfer the dough to an oiled container once again, and this time leave it to rise until doubled in volume.

Third rise

Transfer the dough to the mixer one last time to incorporate the last 40 gr / 1.4 oz of soft butter. Mix it in and transfer the dough to your mold or bread pan(s). In Italy the traditional Colomba Pasquale mold is easily found. Outside of Italy that might be a bit of a problem. If you are dead set on shaping it the traditional way, you might have to get your card board and scissors out to put one together yourself. Don't worry about making it neat; the more "rustic" your "bricolage"-mold looks, the more rustic your Colomba will look as well.

Cover and let the dough proof one final time.

Making the topping

200 gr / 7.0 oz sugar

80 gr / 2.8 oz ground almonds

3 egg whites

¼ TSP of almond extract

almond flakes

pearl sugar (optional, but very pretty)

confectioners sugar

When the dough has almost fully proofed (poke it with a wet finger; if the dough springs back immediately, you are not there yet. If the dent fills back slowly, you are on the money and ready to go on) continue making the topping. First, preheat your oven to 200°C/ 390°F.

In a fat free mixer bowl, whip up a meringue using three egg whites. Fold in the sugar and the ground almonds and spread out evenly over the dough when using the traditional mold or bread pans. Sprinkle royally with flaked almonds and pearl sugar.

 

(Alternatively; if you are using a dove mold, you will first have to bake the bread in the mold and then add the topping to it after taking it out of the mold. You can put it back in the oven to make the meringue set and brown the almonds on top).

Put the Colomba on a rack in the middle of a preheated oven and bake for 10 minutes on 200°C/ 390°F. Then lower the temp to 170°C/335°F and bake for 35-45 minutes more until nice and golden on top. Make sure to rotate the loaf halfway the bake to ensure even browning. Keep an eye on the top; if it goes too fast, you can cover it with foil to prevent burning.

When your Colomba is done, let it cool completely before taking it out of the mold.

The first day it tastes great, the second day, it tastes better, so making this Pasquale ahead of the Easter festivities is no problem at all!

Make sure to like us on Facebook, we need your support to make that 6 part documentary on real bread! And if you want to see more bread making videos, make sure to visit the BreadLab hannel on YouTube.

Peace!

Freerk

 

 

 

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