March 21, 2024 - 6:18am
Colomba round 3 - Luigi Gallina lemon and white chocolate
Good result with this recipe, which includes a tangzhong. I used lemon essence instead of the larger volume of limoncello, and this worked well.
Shaping: I placed dough as one piece in the molds, rather than the traditional wings and body approach. I did this by laminating dough into a diamond shape and rolling it from left and right into the center. This created a batard-like shape, heavier in the center. When place in the mold, I gently reach underneath to spread the dough somewhat toward the wing edges.
Taste, crumb, texture all very good. 11 hours first impasto fermentation, 4.78 pH at the end. Five hours final rise at 28C.
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