Sourdough Colomba - Italian Easter Cake
The doses in the following recipe will provide dough for 3 Colombe in 750g paper moulds (http://bakerybits.co.uk/colomba-pasquale-case-750g.html). Download Recipe Card First Dough Ingredients 240 g of Refreshed Sourdough Starter 225 g butter at room temperature 225 g sugar 400 g milk 2 whole eggs 4 egg yolks ( keep the whites as you will use them for the glaze) 1 kg of strong white flour ( we use Waitrose Duchy Organic strong white bread flour) * Refresh your Sourdough Starter four times before baking Colomba. Start with 30 g of yeast, then repeat the operation for 4 times every 4 hours ( for example: night before; 8am; 12pm; 4pm ) 1. Refreshed yeast; 2, 3 and 4: add yeast, milk and sugar in the mixer's bowl Method Start at 9 pm by adding 240 g of very active sourdough starter in the bowl of a planetary mixer, followed by milk and sugar, two full eggs and flour. Work until the dough is smooth and well wrapped around the hook. Only then add the butte...
