A soft leavened cake with candied fruit and a crunchy coating of icing and almonds: the Colomba is served! Since the early 20th century, this cake derived from the traditional preparation of Panettone and entered the tables of Italians during the Easter festivities.
The challenge of the Colomba lies in the shape, the alveolation and the stringy crumb. All these steps have as their common denominator the correct leavening and temperature management.
The stages of leavening the Colomba
The leavening of the Colomba depends on several factors such as temperature, the hydration of the dough and the type of yeast used. It is a complex process that is divided into two main stages.
To allow the yeast to do its work, the first phase lasts 12 hours and takes place at a controlled temperature between 22°C and 30°C. The mixture increases three times its volume.
The dough is then kneaded again, adding flour, egg yolks, flavourings and sugar. It is then placed in moulds and left to rise for another 4-6 hours so that the cake develops in height and has the right softness. In this last step, the cake is placed in a cell at a temperature of 30°C with a humidity of 60%.
Before moving on to the baking stage, the ‘Colomba’ is decorated with an Amaretto icing, almonds and sugar grains.
Retarding proving in the preparation of Colomba
Retarding proving is a process used in the production of bread and other bakery products that require leavening. This system makes it possible to slow down or stop the action of the yeast, while still guaranteeing freshness to the dough. The process consists of letting the dough rest for an extended period of time at a controlled temperature of between 4°C and 10°C in order to slow down the fermentation action of the yeasts. In this way, leavening continues at a very slow but constant pace. During the fermentation period, the controlled temperature and slow fermentation allow for increased activity of the microorganisms in the dough. They produce organic acids and aromas that contribute to giving the product its characteristic flavour and aroma. In addition, the fermentation process makes the dough more digestible, improving its consistency and fragrance.
ILSA’s proving cabinets
Just like Panettone, Colomba requires patience and very long processing times. In order to facilitate the preparation of these long leavening cakes, it is very useful to use proving cabinets. This equipment allows the leavening process to be slowed down and organised while keeping the dough in excellent condition.
ILSA has extensively studied the management of proving times and created the Retarder Provers line, which allows to control and set proving times by adapting them to work requirements.
ILSA proving cabinets therefore allow flexible work scheduling. It is possible to anticipate the preparation of dough for the following day and extend the overnight resting time, keeping the dough in perfect condition.
