{"id":15560,"date":"2024-07-19T16:12:31","date_gmt":"2024-07-19T14:12:31","guid":{"rendered":"https:\/\/www.macinazionelendinara.it\/classic-colomba-recipe-by-maestro-fabrizio-fiorentini\/"},"modified":"2024-07-19T16:12:32","modified_gmt":"2024-07-19T14:12:32","slug":"classic-colomba-recipe-by-maestro-fabrizio-fiorentini","status":"publish","type":"post","link":"https:\/\/www.macinazionelendinara.it\/en\/classic-colomba-recipe-by-maestro-fabrizio-fiorentini\/","title":{"rendered":"Classic Colomba Recipe by Maestro Fabrizio Fiorentini"},"content":{"rendered":"<div   class='avia-fullscreen-slider main_color   avia-builder-el-0  el_before_av_one_full  avia-builder-el-first  container_wrap sidebar_right'  ><div  class='avia-slideshow av-lepx4v6m-7af557906b29eb78fd5c8128f32d4e6c avia-slideshow-extra_large av_fullscreen avia-slide-slider av-slideshow-ui av-control-default av-slideshow-manual av-loop-once av-loop-manual-endless av-default-height-applied   avia-slideshow-1' data-slideshow-options=\"{&quot;animation&quot;:&quot;slide&quot;,&quot;autoplay&quot;:false,&quot;loop_autoplay&quot;:&quot;once&quot;,&quot;interval&quot;:5,&quot;loop_manual&quot;:&quot;manual-endless&quot;,&quot;autoplay_stopper&quot;:false,&quot;noNavigation&quot;:false,&quot;bg_slider&quot;:true,&quot;keep_padding&quot;:false,&quot;hoverpause&quot;:false,&quot;show_slide_delay&quot;:0,&quot;slide_height&quot;:&quot;100&quot;,&quot;image_attachment&quot;:&quot;&quot;}\"  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner ' style='padding-bottom: 66.8%;'><li style='background-position:center center;' data-img-url='https:\/\/mlugvggnxruj.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2023\/03\/colomba-classica.jpg' class='avia-slideshow-slide av-lepx4v6m-7af557906b29eb78fd5c8128f32d4e6c__0  av-single-slide slide-1 slide-odd'><div data-rel='slideshow-1' class='avia-slide-wrap '   ><\/div><\/li><\/ul><\/div><\/div><div id='after_full_slider_1'  class='main_color av_default_container_wrap container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-15560'><div class='entry-content-wrapper clearfix'>\n<div  class='flex_column av-qevptm-248f641ebcfc0bcb40c279956eab8439 av_one_full  avia-builder-el-1  el_after_av_fullscreen  avia-builder-el-no-sibling  first flex_column_div  '     ><section  class='av_textblock_section av-lepwo66p-9982c31eb5f046cb1d78b6bf09cc14b9 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p><H2> Classic dove recipe with mother yeast <\/ h2><br \/>\n<H3> The classic dove recipe includes two doughs. <\/ H3><br \/>\n<H3> <\/ H3><\/p>\n<h4> <strong> first dough <\/strong> <\/ h4><br \/>\n<strong> ingredients <\/strong><br \/>\n4 kg soft wheat flour <a href=\"https:\/\/www.macinationlendinara.it\/farine-professionali\/anima-di-pasticeria-lievitati\/\"> Soul of Pastry Lievitati <\/a> or <a href = \"https : \/\/www.macinationlendinara.it\/farine-professionali\/anima-di-pasticeria-gran-rise-delle-festa\/ \"> soul of Pastry Grand Riserva delle Festa <\/a><br \/>\n1.2 kg mother yeast<br \/>\n2.1 kg of water (18 \u00b0 C &#8211; 20 \u00b0 C at Max)<br \/>\n1.3 kg of granulated sugar<br \/>\n1.1 kg of yolks<br \/>\n1,5 kg butter (at room temperature)<br \/>\n<strong> procedure <\/strong><br \/>\nStart mixing only with yeast, flour and water, make work for about 10 minutes at first speed. After 10 minutes, when the dough is well crowned, insert the yolks and sugar slowly, then the butter at room temperature. In the end, the temperature of the dough must be between 25 \u00b0 C and 28 \u00b0 C. It is recommended to a water temperature between 18 \u00b0 C and 20 \u00b0 C (preferable 18 \u00b0 C).<br \/>\nPut the dough to rise at a temperature not exceeding 26 \u00b0 C &#8211; 27 \u00b0 C for 10\/14 hours and in any case until tripling the initial volume.<\/p>\n<p><strong> in view of the second dough it is recommended to prepare aromatic pasta in this way: <\/strong><br \/>\n200\/300 G Aromatic Pasta of Candied citrus<br \/>\n2.5 kg butter<br \/>\n300 g honey<br \/>\nMix the ingredients and compose a large aromatic pasta, to be kept in the refrigerator for the second dough. The aromatic pasta thus composed must be brought to room temperature before being used in the second dough.<br \/>\n<H4> second dough <\/ h4><br \/>\n<strong> ingredients <\/strong><br \/>\n1,5 kg soft wheat flour <a href=\"https:\/\/www.macinationlendinara.it\/farine-professionali\/anima-di-pasticeria-lievitati\/\"> soul of Pasticceria leavened <\/a> or <a href = \"https:\/\/www.macinationlendinara.it\/farine-professionali\/anima-di-pasticeria-gran-rise-delle-festa\/\"> of Pasticceria Grand Reserve of Festivals <\/a><br \/>\n50 g malt<br \/>\n1.1 kg of granulated sugar<br \/>\nAromatic pasta with candied citrus with butter and honey (prepared the day before, see above)<br \/>\n1 kg yolks<br \/>\n80 g salt<br \/>\n4.5 &#8211; 5 kg of candied orange peel<br \/>\n<strong> procedure <\/strong><br \/>\nPut the first dough together with flour and malt, work at first speed for 10 minutes. Add the sugar in several phases and the yolks slowly and gradually, add the salt at the beginning or half of the yolks. Gradually add the candied pasta composed with butter and honey, which we mixed the day before, until completely absorbed. If the consistency should seem too hard to soften with 300\/400 g of water (optional). Make the dough point for about 1 hour and 30 minutes at 30 \u00b0 C in a covered container. Proceed with the first forming, with 900 g dough sections, to which to give a round forming. After the forming to keep to rest for 30\/45 minutes at a no longer lower temperature than 25 \u00b0 C. Form a filton and put in the classic mold for dove. When the dough has filled 75% of the mold (the time varies from 3 to 4 hours) glaze and decorate with large grains of sugar and almonds. Go to cooking for about 50 minutes at 170 \u00b0 C, turn over and let it cool for at least 6\/7 hours before packaging.<\/p>\n<\/div><\/section><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":15004,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[313,98],"tags":[287,445,289,446],"class_list":["post-15560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry","category-recipes","tag-anima-di-pasticceria-en","tag-colomba-en","tag-gran-riserva-delle-feste-en","tag-leavened"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Classic Colomba Recipe by Maestro Fabrizio Fiorentini<\/title>\n<meta name=\"description\" content=\"Recipe of the classic Easter dove of the Master Lievista Fabrizio Fiorentini, made with our 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