|Low protein bread flour||5||.044|
Mix together all ingredients except egg white. Slowly add egg white to achieve a fluid paste, not too fluid
|Low protein bread flour||100||.081|
Feed the levain 3 times a day and keep at 28°C.
|Low protein bread flour||100||.650|
Mix all ingredients on 1st speed for 4 minutes. Let ferment for 3 hours at 28°C.
|Low protein bread flour||100||.163|
|Cocoa butter, very finely chopped||10||.016|
|Candied orange peel||200||.325|
|Almond paste, cubed||50||.081|
Sheet the almond paste between two silicon mats to 6mm, and cut into cubes and reserve in the freezer.
Incorporate flour, first dough, salt, orange zest, honey and vanilla bean in 1st speed for 4 min. Mix in 2nd speed for 5-6 minutes to strong-improved development. Add the sugar over the course of 5-6 minutes. The dough should reach intensive development. Add ½ of the egg yolks while continuing to mix. Add the butter and mix to clean up stage. Add the remaining egg yolks and chopped cocoa butter mix in 1st speed until fully incorporated. Add the candied orange peel and frozen almond paste in 1st speed until just incorporated; do not allow the almond paste to dissolve into the dough.
|First Fermentation||1 hour with one fold after 30 minutes|
|Divide||300g and 200g|
|Final shape||Two batards crossed in colomba molds|
|Final proof||6-7 hours|
|Finishing||Apply hazelnut glaze, dust with powdered sugar,sprinkle with pearl sugar and slivered almonds|
|Bake||335°F for 30 minutes|
|Cooling||Cool completely before packaging|
Formula courtesy of the San Francisco Baking Institute