Colomba: the Italian Traditional Easter Bread by Pastry Masters Fabrizio Galla and Federica Russo

Good morning to all, this is Fabrizio Galla. We found it in our pastry shop in San Sebastiano da Po, In the hills of Monferrato. I started this job in 1987, in the first pastry school in Italy, The era of Turin, the art of the white. Once I'm formed, to participate in the World Cup, The pastry shop in Lyon, in 2007. We won the prize for best cake in the world, With the cake Jessica, that's our knight of battle. In the pastry shop you can find, from the colazioni alla pasticceria classica, pasticceria secca al salato, including From the ice cream to the chocolate to the confiteria. Now we'll open the door to our laboratory, Where Federica will show you our dove for chocolate. Hello to all, my name is Federica Russo. I'm the head of the lab. The pastry shop of Fabrizio della Galla. Today I'll show you how we make the nostra columba. We put chocolate and pear candite in it. Before you start a meal, We must take an important action. That is to say, the fresco of the lievito madre, That's the basic ingredient. We 'll make a fette of our lives And we put it in a par peso with the flour. 400 grams and 400 grams. Instead the water will be 200 grams. The water is always better at room temperature. Now we're going to the planetarium. We must go and impastare il nostro livido. We pour the livitto madre and flour. We are moving at a very fast speed. We'll put it in the water, and we'll do everything we can. The last part of the acqua la andremo ad inserire Half the tempo dell'impasto, which is 7 minutes, To see if our little life will need it or not. Our life is short. Now we return to the table. I 'll be back in a little bit. It's a smooth and round shape. I'm going to have to cut the cross on top. We are in good hands. I cut it so a cross would serve to far better the lifestyle. We'll put it all inside the container. And we put him in the cell of life. 28 degrees with a humidity of 75%. It will take about 4 hours. This procedure will have to be done twice more Before we can proceed with the first impasto per la colomba. Now that we have our leevito madre ready, We can proceed to the preparation of the first impasto della colomba. Let's go and insert in the nostra tuffante the zucchero bagliato fino in fondo, the flourine panettone, The donkey and the water. The donkey must always be morbid at room temperature. Once we've inserted all the ingredients, We can start the machine at high speed. every 30-40 seconds. We use a lot of sugar bagliato fino in the bottom. Why thank you for your granulometry control We can standardize all the production processes to have always the same product At any time of the year e at any stage of processing. Now that I've been gone 30-40 seconds, Aumento in seconda velocità (increase in secondary velocity) We'll make the pasta in five minutes. Passati 5 minutes, We can add the lievito madre. We're going to repair in seconds velocity every 20 minutes. We must always control. Our pastry is made of gluten. Mother's life is the basic product For the success of a good lievitato. Its acidity should be between 4.1 and 4.15. Our pastry is ready. Something very important. The impasto will have to be smooth but not lucid. We're going to the funeral. - I'm not going to. We are going to do the first thing we can. per about 30-40 seconds. Now we can pass in second velocity Every 2-3 minutes. We can pull it out and put it all inside the bucket. With this movement We're looking for a round shape. in modo che during la lievitazione in the mode che during la lievitazione reach a uniform level. Our pasta will lighten in about 10 hours. at a temperature of 28°C with a humidity percentage of 75%. Here is our first pasta that's ready. Let's go and see all inside della tuffante. Let's go and insert the flour. The flour we added is panettone, Therefore, with un'alta carica glutinica. We're also going to have some aromas. And all inside we have vanilla Tahiti, The aroma of lemon and the aroma of orange. Donano a taste in più alla nostra colomba. This is the first time I've seen you. Once again, insert these ingredients. I tempi di impasto cambiano molto I have to go to the hospital A second di due fattori. Passed 30 seconds increase in second velocity. All'incirca impasterà from 10 to 12 minutes. Our food is ready now. I'm going to add the first ingredients. Zucchero bagliato fine, and Other And finally a quarter of a dozen. Per il tuoorlo è consigliabile (per the death of a friend) Keep it at a temperature of refrigerated So that we don't risk further heating our impasto. It is fundamental to form the maglia glutinica. Why don't we add more? The ingredients that would break the dough. Now let's add to it. I'm selling another quarter of a turtle. We're putting the machine in prime speed. 30 to 40 seconds And then we pass again in second. For another 3-4 minutes. Let's add the morbid donkey. It's the last part of the hill. Now let's go and insert the water. a temperature of the environment. Facciamo absorbed bene l'acqua, and then we were able to go to the beach. We controlled the way it was formatted. The following shall be added: And then we can continue with the insertion of the last two ingredients. We have inserted the Williams family. I'm going to cut a cubetti. It's a size 8x8 all around. We 'll put in some chocolate fondente. 55% in the non-scientific mode So strong that I don't want to cover it. Totally the taste of the dove. The pears. We're going to turn around and look at you. The fruit is not almost completely absorbed from the impasto. Then we pass in second velocità Il nostro impasto is finally ready. We control the training. The following is a list of the substances to be used: Our pastry is not broken. Now let's put it on. within the secchiello And we're going to the smelting. The piratura. We pour our pasta on the table. Other, including: about a kilo The position I'm going to order sul tavolo. With the help of a tarocco We're going to the first pirlatura. I mean, let's start a challenge. a rounded form al nostro I'm going to go. The first pirlatura must not be perfect. And we'll then perfect it. In the other two. We can insert Our dove all'interno is in the middle of the night. The Court of Justice a una temperatura di 28°C and a temperature of not more than 28°C The percentage of humidity 75% of the total. After an hour. We can go and form our dove. Let's go. I'm going to set the temperature. For a few minutes so that you can wash off The upper part. We split a half. And for the first thing we extend to form the ali della colomba. We must search I'm not gonna strap you in. The superior is the one that is afterwards in cottura ci will give l'uniformity I'm going to get you a drink. We take the second part of the dough. I'm going to go to form the body of the dove. Let's do it with all the others. The colombe are formatted. Now let's go in there. Lifetime per eight hours. The temperature It'll always be 28°C. They 'll reach I have three quarters of pirottino. We have prepared The ingredients of the glassa all'ammaretto And then you'll decorate Our dove before going into the cottura. In the mixer we have I'm going to put the mandorle grezze in. the cocoa, the flour The sugarcane is impalpable. In fondo. In this recipe has an action I mean, it's very important. The oil from the mandorle. The first time, The consistency of our It's got to be this one. and removes an insertion The album fresco all inside. The mixer is our maximum. The speed. Per l'album non c'è una quantità (For the album not there is a quantity) We need to check it out. Consistenza finale, che non la dovrà (the final consistency, which must not be lost) Neither too thick nor too thin fluid. This is the consistency. They'll have to have our glass. The pigeon is ready. Now we can go in cottura But we have to go to the glass. And decorate it. We're going to have our glass. In the body of the wings of our dove. The quantity It must not be excessive. We will. The three versions of Colomba. The classic with the orange candita, A little more golosa with pear Chocolate and a new one It will be with fondente chocolate. 70% and vanilla Tahiti. Sopra and I are going to put it on. The cocoa crumb. It's not just cocoa. The cocoa beans are crushed roughly. Finish our decoration. with the granella grossa In the background. in addition to having an aesthetic function not absorb the moisture Then make the surface also crispy. And now we can go in cottura. Inforniamo 173 degrees Valvola chiusa per approx. of the year 50 minutes, obviously. Depends on your oven. Our pigeons are practically Missing the last few. 3 minutes then let's go to April The valve will serve you. to remove the humidity. Inseriamo al centro is the name of the game. One of the stuzzicadenti per vedere I'm ready to go! Fabrizio will be my assistant today. It will help me to turn the pigeon. They 'll stay up all night. After a night passed with the head in the gut We can cut our dove. And see how you're doing inside. The alveolatory system is perfect. The chocolate and the fruit are distributed in modo omogeneo The perfume It's wonderful. We have seen you Let's do the columba. per il cioccolato e ora and the other We're waiting in the shop for assaggiarla. or sul nostro shop online I'm not going to buy it. Friends of Taglia, the most wonderful people. All the way!