Colomba round Four, lemon and white chocolate
This is my second bake of the Gallina Limoncello and white chocolate Colomba, by far the best of my four rounds of baking. I learned a lot during these bakes, all of which I will leverage going forward.
This recipe from Luigi Gallina is nicely balanced, relatively easy to work with and is also the most delicious of the ones I've tried. It makes a cloud-like and moist crumb which is also sturdy enough to stand up to being baked in Colomba format.
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Another side benefit was that the repeated baking cycles made my lievito madre really perform, and it was clearly performing well.
It met the benchmarks, didn't over-acidify, and as a result the dough had lots of gluten development throughout the process:
I also just received some Italian granella sugar, which made the decoration more appealing. Pretty happy with these doves, and I will make them again!