Glaze

Ingredients Baker's % Metric/kg
Sugar 100 .889
Hazelnut meal 50 .444
Vegetable oil 5 .044
Corn flour 10 .089
Low protein bread flour 5 .044
Vanilla bean Each 9
Egg whites 55 .489
Total 225 2.000

 

Process

Mix together all ingredients except egg white. Slowly add egg white to achieve a fluid paste, not too fluid

Levain

Ingredients Baker's % Metric/kg
Low protein bread flour 100 .081
Water 50 .041
Italian levain 100 .081
Total 250 .203

 

Process

Feed the levain 3 times a day and keep at 28°C.

First Dough

Ingredients Baker's % Metric/kg
Low protein bread flour 100 .650
Water 40 .260
Egg yolks 25 .162
Sugar 37.50 .244
Butter 37.50 .244
Levain 31.30 .203
Instant yeast 1 .006
Total 272.30 1.769

 

Process

Mix all ingredients on 1st speed for 4 minutes. Let ferment for 3 hours at 28°C.

Final Dough

Ingredients Baker's % Metric/kg
Low protein bread flour 100 .163
Water 18 .029
Egg yolks 100 .163
Sugar 75 .122
Honey 50 .081
Salt 4 .007
Butter 150 .244
Cocoa butter, very finely chopped 10 .016
First dough 1087.4 1.769
Vanilla bean Each 1
Oranges, zested Each 1
Candied orange peel 200 .325
Almond paste, cubed 50 .081
Total 1844.40 3.000

 

Process Preparation

Sheet the almond paste between two silicon mats to 6mm, and cut into cubes and reserve in the freezer.

Final Dough

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.

 

D.D.T 73-76oF
First Fermentation 1 hour with one fold after 30 minutes
Divide 300g and 200g
Preshape Short cylinder
Resting 20-30 minutes
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
Steam 2 seconds
Bake 335°F for 30 minutes
Cooling Cool completely before packaging

 

Formula courtesy of the San Francisco Baking Institute