The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Colomba di Pasqua

  • Pin It
bread lover's picture
bread lover

Colomba di Pasqua

Made Colomba for Easter using my electrolux dlx, and a recipe from Cresci: The Art of Leavened Dough. I used 1/5 recipe of Colomba -pandoro method. I have three pictures one is a picture of the ingredients I used, not scaled out yet though, used fiori di sicilia instead of orange extract and used clover honey instead of acacia, and the other two is the finished product. Sorry I do not have a picture of the crumb, I over baked them and was too upset with myself to take pictures once I cut into one lol. the rest have already been wrapped and shipped. This is actually the first time I made it using my dlx, and it worked great. Made wonderful windowpaning and only got a little warm with all the work it had to do. I like to use the hook for bread, the only problem I encountered was one of the last steps when I have to add a huge amount of this butter/cocoa butter mixture, and it wasn't incorporating, that is when I had to switch to the roller. Now I need to make myself a homemade proof box, finding 85 degrees was touch in my kitchen. I ended up using the oven with hot water, but would like something better, it got too hot and the butter started leaching out, notice the ring at the bottom of the baking mold. I read the water bath proofer, I might try that.

 

The ingredients

 

Finshed product

 

another angle of finished product

 

maxamilliankolbe's picture
maxamilliankolbe

Wow!  That looks really good!  Whatever is Colombo, anyway?  I assume it is Italian of sorts?

PaddyL's picture
PaddyL

I was going to make a columba di pasqua this year, but I don't have the paper form.  Still, I might if I have the energy, forego the paper and try shaping it freeform. 

rainbowbrown's picture
rainbowbrown

That looks very cool.  I've never used paper molds, but admire the look.  Perhaps I should try it...  This book you used, Cresci, I had never heard of it, so I looked it up and it looks pretty great.  My desire to look through it has been horribly peaked, but it's one of those out-of-printys that go for $150 now. Oh well.

susanfnp's picture
susanfnp

 SFBI lists it at 92.00. Not that that's still not pretty pricey.

http://www.sfbi.com/baking_supplies.html 

Susanfnp

http://www.wildyeastblog.com

bread lover's picture
bread lover

Maxamilliankolbe: colomba is an easter bread kind of like panettone for Christmas. Colomba is not as rich as Panettone and is shaped like a dove.

 

Rainbowbrown: Actually the price isn't that high because it is out of stock, the book actually is that price. I received it for my birthday a couple years ago and it cost the people who bough it $180 I believe. It is a book really for professional bakers with big machines. The 1/5 recipe I made made over 4500 grams of dough (a little over 10 pounds). I like it a lot, it has panettone, which I plan on making Panettone with gianduia chocolate for Christmas (yummy), stollen, pondoro and other goodies, a lot I can use my starter for.

 

Susanfnp: first let me tell you I love your blog. As for the dove molds, I bought mine at Fantes.com. They are 500 grams or 17 oz. Golda'skitchen.com also some. I think those are 1000 gram sizes. There are some more around the internet I believe, it took me awhile to find them

susanfnp's picture
susanfnp

 That is beautiful! Where did you get the molds?

Susanfnp

http://www.wildyeastblog.com

ovenmania's picture
ovenmania

Hi,


I was browsing throght this interesting site, and found that post, to be honest I didn't know Colomba pasquale was approciate outside Italy.


What's the recipe you used for that colomba ?


I can suggest this one, made from a very expert italian home baker, very recommended (in italian but you can translate with google).


http://www.profumidalforno.it/forum/viewtopic.php?f=8&t=12