Colomba round 2 - Pear and Milk Chocolate
For my second round, I made the adjustments based on round 1, and used a different recipe to see the contrast. I developed the LM for about three days, but it was still very active from the series last week.
I added some cocoa powder to the glaze, and baked on a stone in the regular static oven using convection for only the first few minutes.
This time, recipe from Fabrizio Galla, faithfully followed so that I would have a baseline. It is a nice recipe, makes a dough that is easy to work with, and rises well.
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I love the flavor of this crumb. There's a small amount of lemon and orange emulsion in addition to vanilla, which is subtle but good with the chocolate.
The texture is more like a traditional panettone, very light and rich.
This dough tripled in 10 hours, as specified in the recipe. Also, final rise was 5 hours.
Here is the recipe, if anyone would like to try it. I factored it down to make enough for three 500 gram Colombas plus a little overage: