What do you call the time between Easter and Christmas? Exactly! Time to practice making panettone!
I just couldn’t resist without baking another panettone — or in this case, colomba. This time with cranberry and white chocolate.
I originally wanted to store my sourdough starter in the fridge over the summer for a longer period and only refresh it occasionally. But then I changed my mind. Now, a small amount is fed every 24 hours at a ratio of 1:2 and stored at 16° - 18°C. Once a week, or before baking, I do a warm cycle (24°-25°C). The result convinced me. I think, I'll stick with this LM management method.
After 30-35min in the oven
Today in the morning, cooled down. Unfortunately a few wrinkles on top. While hanging top side down the "head" and the "tail" of the dove were probably a bit heavy or the dough not stable enough (too much white chocolate???) and they sagged a bit creating the wrinkles.
(I definitely need the super coarse pearl sugar)
Cross section
Time for the first coffee
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That batch surely looks mouthwatering!
Jay
Well done, sparkfan!
Paul