Colomba with sourdough. Preparing the colomba at home on the occasion of Easter is a choice that allows you to obtain a genuine naturally leavened cake, to be enjoyed in company or as a gift, avoiding the purchase of commercial products. We had already presented the recipe for the preparation of the colomba with brewer's yeast. Now here is another recipe, which involves the use of sourdough, the only yeast for baking that can be considered completely natural. Below you will find all the necessary ingredients and instructions to follow.
He is about to end up run over, his mother saves him
prepare the dove at home on the occasion of the Easter it is a choice that allows you to obtain a genuine naturally leavened dessert, to be enjoyed in company or as a gift, avoiding the purchase of commercial products. We had already presented the recipe for the preparation of dove with brewer's yeast.
Now here is another recipe, which involves the use of sourdough, the only yeast for baking that can be considered completely natural. Below you will find all the necessary ingredients and instructions to follow.
Index
Refreshing the sourdough
- 100 grams of sourdough
- 100 grams of 0 flour
- 150 milliliters of water
Pour the sourdough into a bowl and proceed with the refreshment by first dissolving it in water, with the help of a spoon or mixing everything directly with your hands. Then add the flour and mix to bring the sourdough back to one consistency similar to the initial one. Divide the sourdough into two equal parts. Place part of it in the container you use for its conservation and let the remaining part rest for 30 minutes, covering the bowl with a damp cloth.
First dough
- Refreshed sourdough
- 450 grams of 0 or wholemeal flour
- 250 milliliters of water
Gradually pour the water and flour into the bowl containing the refreshed sourdough. Knead as you would in the case of preparing bread, working everything vigorously with your hands. Leave rest the dough for 1 hour covering the bowl with a damp cloth.
Second dough
- 200 grams of whole cane sugar
- 100 milliliters of orange juice filtered through a colander
- 80 milliliters of organic corn oil
- 100 grams of 0 or wholemeal flour
- the grated rind of an orange
- 1 teaspoon of organic vanilla powder
- 1 pinch of salt
- 60 grams of pine nuts
Enrich the second dough by adding all the ingredients little by little, as in the order indicated. Knead the dough, which will have a softer consistency than the previous one - remembering the preparation of a cake - first with the help of your hands and then with a spoon, mixing everything evenly. Cover the bowl of the dough with a damp cloth e let it rest in a warm place in the house, away from drafts, for 6-8 hours, depending on the "strength" of your sourdough.
Icing and baking
1 mold for dove
1 tablespoon of corn malt
1 teaspoon of water
30 almonds
After the necessary resting time, distribute the dough in a mold for colomba evenly and sprinkle the surface of the colomba with corn malt dissolved in a little water and then with almonds. Bake the dove in the oven at 180 ° C for 45 minutes, checking with the trick of the toothpick that the cooking is complete.
Happy Easter!
READ also:
- Neapolitan Pastiera: the vegan recipe for Easter
- Easter Eggs: The DIY Chocolate Egg Recipe
- Easter pizza: the vegan recipe
- Sourdough: home-made natural yeast
