Handmade Easter Colomba. No stand mixer. How to get Lievito Madre from sourdough starter.
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- Опубліковано 22 кві 2024
- How to make a delightful panettone or colomba, depending on how it's shaped and baked. Enjoy the process of creating this traditional Italian, treat by hand!
Imagine the picturesque scene of a traditional Italian kitchen, where the dough is kneaded with care and expertise, each movement reflecting the passion and dedication to tradition. This is where the true panettone or colomba is born, without the aid of modern machinery
At every step of the process, there is a connection to tradition and pride in continuing old practices in a modern world. Thus, each slice of panettone or colomba becomes a story, a tribute to artisanal craftsmanship and the joy of sharing this tradition with loved ones.
So, in a world where technology often dominates the art of food preparation, let us return to our roots, kneading the dough with our own hands, with love and with the pride of women, just as our ancestors did. Thus, each piece of panettone or colomba becomes a vivid memory of our culinary tradition and mastery."
RECIPE
First Dough:
0.57 cup (about 127 ml) of water
0.35 cup (about 75 g) of sugar
4 egg yolks
100 g of sourdough starter (about 0.44 cup)
2.16 cups (about 270 g) of 00 flour
0.44 cup (about 100 g) of butter
Second Dough:
4 egg yolks
2.37 tablespoons (about 35 ml) of water
1.6 cup (about 200 g) of 00 flour
1-1.4 teaspoons (about 5-7 g) of salt
0.35 cup (about 75 g) of sugar
0.07 cup (about 20 g) of honey
1 teaspoon vanilla extract
0.53 cup (about 120 g) of butter
Baking Instructions:
Preheat oven to 180°C (355°F).
Bake for 35-45 minutes or until golden brown and cooked through. Make sure to check with a toothpick inserted into the center; if it comes out clean, it's done.
"Panettone Baking Tips: Avoiding my Mistakes"
Refrain from Refrigeration:
One common misstep is refrigerating the dough at various stages of the process. Whether it's the initial dough, the second dough, or the formed panettone, avoid placing it in the fridge. Refrigeration can hinder the fermentation process, resulting in a less-than-ideal texture and flavor. Instead, allow the dough to ferment at room temperature to achieve the desired lightness and aroma.
Mindful Yeast Usage:
If you still decide to use yeast, when incorporating yeast into the recipe, exercise caution and follow the recommended measurements precisely. Adding too much yeast can lead to over-fermentation and compromise the delicate structure of the panettone. Additionally, refrain from refrigerating the dough after yeast incorporation, as it can disrupt the fermentation process and affect the final outcome.
Manual Kneading over Mechanical Mixing:
While it may be tempting to use a planetary mixer for kneading the dough, consider opting for manual kneading instead. Mechanical mixing can sometimes lead to overworking the dough, resulting in a dense and less airy texture. By gently kneading the dough by hand, you can better control the process and achieve the desired lightness and elasticity.
By heeding these tips and avoiding common mistakes, you can elevate your panettone-making experience and ensure a delectable outcome that delights the senses and honors this cherished Italian tradition. Enjoy the process, savor the aromas, and share the joy of homemade panettone with loved ones this holiday season! 🍞✨
Воистину царское угощение 🎉❤
Come hai illustrato bene la procedura! Grande!
Belgrado Serbia come dalla cucina di nonna Duda, buona fortuna, brabo♥️💞💗💗
ماهذا الجمال ❤أعتقد لو أكلت قطعة صغيرة سوف يغمى علي شكرا لك على كل هذا الحب
Πω πω υπέροχο τσουρέκι πολύ ωραία ζύμη ❤
Класс. Очень трудоёмко кажется. Но хлеб по вашему рецепту в казанке пеку уже второй месяц. Вырастила закваску и все получилось. Домашние не хотят магазинный. Спасибо большое. Желаю процветания каналу😊
Cara Caterina, sai bravissima complimenti❤😊
Felicitari pentru rezultat! ❤❤❤
Muy buena pinta. Un saludo
Спасибо за ваши умелые ручки ❤❤❤
مشاءالله تبارك الله ربنا يحفظك تسلم ايدك روعة روعة تحياتي لك وللاسرتك.. حنان خياطة من القاهره استمري بذلك الفكر والموهبة الجميلة.. بالتوفيق انشاالله. 🌹🌹🌹
Gratidão com carinho!🌟🌟🌟💜💜.
Grazie mille Caterina! Apprezzo molto il tuo modo di lavorare, serio e preciso ma allo stesso tempo incantevole
Grazie infinite per il apprezzamento😊
Ειστε υπεροχη!❤
🤗
Çok zahmetli, 💪 eminim lezzetlidir. Afiyetle🎉
Non sembra un vero panettone, lo è in tutte le sue forme!!!! A mostrare che è un vero panettone lo dice la maestria delle tue mani e sapienza!! Sei bravissima!!!!
Grazie mille!❤️🙌🏻
Ну ооооочень трудоемкий процесс, я так не смогу, и сил и терпения не хватит
Можно использовать ручной миксер, с миксерами для теста, дальше просто нужно время, а пока идет процесс брожения, вы будете заниматься своими делами.😉
Πολυ ομορφα συχαρητηρια μπράβο σας
Катерина, здравствуйте! С большим удовольвствием смотрю как вы создаете такое чудо❤! Но пока не могу рискнуть сделать такое сложное тесто. У вас это так ловко получается, вы так красиво работаете с тестом, только восторг🤗💐⚘🌺!!! Мир вашему дому 🙏, доброго здоровья и я очень жду обещанное вами тесто на пельмени и вареники😊❤🤝💐🌷🌹!!!
Здравствуйте, спасибо от всей души! Как и обещала, выложу скоро рецепт на тесто на пельмени. Я просто снимаю все видео по плану. Постараюсь опубликовать его как можно скорее❤️❤️
@@Ricettecaterina
Катерина, простите😔, пусть всё идёт по вашему плану, я просто напомнила🤗🌻☀️.
Excelente!!
Espetacular seu trabalho com essa massa linda!
Uma verdadeira Obra de Arte!
Parabéns!
Gratidão pela partilha de teus métodos, passo a passo!
Generosidade sem preço.
Deus a abençoe!!💖💖💖💖🇧🇷🇧🇷
Wonderful result with hand mixing but the procedure is very long.
❤❤❤❤ happy Easter
Happy Easter!!🙌🏻🤗
Hi thx for sharing
I baked most of your breads
Never fail, always very good n very happy
Your tutorial is simple easy to understand
Most importantly the results are wonderful!
Thx once again
Look forward to to your next bread making
From Singapore
Very soft yummy
Thank you 😋
Yum!!!
Super Soft and delicious
Thanks a lot
Congratulations! You must have lost of time and patience. I have the the latter but not the former. I might try one day. Amazing process!
С закваской конечно, умение и талант нужен, и к сожалению нет закваски, рецепт прекрасен, спасибо!
Она же в описании уточнила, что можно и дрожжи, но очень мизерное количество!
❤❤❤❤
როგორი ვნებიანი სცენაა,აღვეგზენი პასკა გამოვაცხო
Merci Poqou catrina❤❤❤🎉🎉
🥰🤗Avec plaisir!
Apreciez ce faci. Îmi plac foarte mult. Încerc să fac și eu câte ceva din ce faci tu. Mai ales vreau să fac pâine. Am emoții. Sper să reușesc. Am o vârstă la care nu prea îmi plac eșecurile. Îți doresc sănătate, spor, inspirație și noroc!
❤❤❤❤❤❤❤❤❤❤
👍❤️❤️
Divim se ovoj gosp.
Koje umječe,strpljenje ,znanje kulinaratva.
Nema ,ništa na brzinu,za 5 min,skolski mješanje tijesta.
Uvijek ,vidim moju mamu,satima,mjesila,radila datima sa tjestom.
Savršenstvo,drags gosp.
Δύσκολο,αλλά υπέροχο!
Ειλικρινά, δεν είναι καθόλου δύσκολο. Όσο έφτιαχνα αυτό το πανετόν, φρόντιζα τα πράγματά μου, πήγαινα στη δουλειά και πολλά άλλα. Απλώς θέλει χρόνο για να ζυμωθεί. Πραγματικά δεν είναι καθόλου δύσκολο!😉
@@Ricettecaterina φίλη μου είναι ότι πρέπει για το Πάσχα‼️💙🇬🇷 θα το προσπαθήσω για πρώτη φορά🌸Τι όμορφα που το φτιάχνεις με τάξη και είναι υπέροχο γιατί από τη μαμά μου ξέρω πως μαγείρευε και έφτιαχνε γλυκά ,με τάξη,με αγάπη γι'αυτό που κάνει με υπομονή.Στο τέλος ,της δίναμε συγχαρητήρια ‼️
Ευχαριστώ για τον κόπο που έκανες να μας το δείξεις ‼️💮🌷πηνελοπη
💯💐❤
Bom dia Caterina! Como preparo a massa fermentada e qual é a farinha tipo 00? Amo suas receitas. ❤
Olá. A farinha tipo 00 é a farinha Manitoba, farinha de força W e tem um percentual de glúten muito alto!
Vou deixar aqui o link do vídeo passo a passo de como dar vida a uma entrada de massa fermentada, e também deixarei as instruções por escrito. Eu te desejo sucesso!
O vídeo aqui 👉🏻 ua-cam.com/video/dVNcQt_Q9kw/v-deo.html
Criando seu iniciador de massa fermentada: guia passo a passo
Embarcar na jornada da fabricação de pão com massa fermentada começa com a criação de uma entrada de massa fermentada vibrante e ativa. Siga estas etapas simples para cultivar seu próprio starter do zero:
Dia 1:
Reúna seus ingredientes:
1/4 xícara de água potável (em temperatura ambiente)
1/4 xícara de farinha branca para pão
Misture Água e Farinha:
Em uma jarra ou recipiente de vidro limpo, misture a água e a farinha até obter uma consistência lisa e sem grumos.
Cubra e descanse:
Cubra o frasco com um pano limpo ou filme plástico para permitir o fluxo de ar. Coloque-o em um local quente da cozinha, longe da luz solar direta.
Dia 2:
Observe o seu starter:
Você pode notar a formação de pequenas bolhas na mistura, indicando que a fermentação começou. Este é um sinal positivo da atividade do fermento.
Alimente seu iniciante:
Adicione partes iguais de farinha e água (1/4 xícara cada) à entrada. Misture bem para incorporar.
Cubra e descanse:
Retorne o frasco ao local quente e cubra-o frouxamente. Deixe o starter fermentar e se desenvolver ainda mais.
Dia 3:
Verifique o progresso:
Sua entrada deve apresentar mais bolhas e um aroma azedo levemente ruim. Isto é normal e indica que o processo de fermentação está avançando.
Alimente seu starter novamente:
Repita o processo de alimentação e adicione partes iguais de farinha e água (1/4 xícara cada). Mexa bem para combinar.
Paciência é a chave:
Continue a observar e alimentar a sua entrada diariamente, mantendo a sua consistência e observando quaisquer alterações no aroma e na atividade.
Dias Subseqüentes:
Mantenha seu starter:
Continue a rotina diária de alimentação, reabastecendo-a com partes iguais de farinha e água.
Fique atento aos sinais de prontidão:
A sua entrada irá gradualmente tornar-se mais ativa, com maior borbulhamento e um aroma agradavelmente ácido. Pode levar de 5 a 7 dias para que o starter amadureça totalmente.
Pronto para assar:
Assim que a entrada dobrar de tamanho consistentemente dentro de 4 a 8 horas após a alimentação e exibir um aroma picante, ela estará pronta para ser usada em suas receitas de pão de massa fermentada.
Dicas de manutenção:
Guarde o starter maduro na geladeira entre os usos, alimentando-o semanalmente para mantê-lo ativo.
Antes de usar o starter refrigerado, deixe-o atingir a temperatura ambiente e alimente-o com farinha fresca e água.
Lembre-se de reservar uma porção do seu iniciador maduro antes de cada uso para manter sua longevidade.
Com paciência, cuidado e um pouco de magia, em breve você estará saboreando um delicioso pão caseiro feito com sua própria entrada. Aproveite a viagem!
Ingredientes para o primeiro pão:
300 g de entrada (1,1/4 xícara)
300 ml de água potável (1,1/4 xícara)
500 g de farinha (4 xícaras)
2 colheres de chá de sal
I prima zi,nu pui drojdie?
Doar apă cu făină nu crește nimic@@Ricettecaterina
@sonia-sg8vo Buna, este făcut cu lievito madre. Dar puteți înlocui cu drojdie 5 g uscată sau 10 proaspătă.
Buna, este făcut cu Lievito madre, dar puteti înlocui cu 5 g de drojdie uscata sau 10 proaspata
@@Ricettecaterina așa da,mulțumesc
هل ينكنك إخباري بالأخطاء التي ارتكبتيها في المرتين السابقتين؟
نعم بالطبع. في المرة الأولى، أضع العجينة في الثلاجة، كل 3 مرات (العجينة الأولى والعجينة الثانية والبانيتون المشكل) فلا تفعلي ذلك!
بالنسبة للعجينة الثانية استخدمت وصفة من الانترنت تحتوي على 5 جرام من الخميرة ومرة أخرى وضعت العجينة في الثلاجة، لا تفعلي ذلك أيضًا! سوف تفسد الخميرة نسيج البانيتون بالكامل!وهناك شيء آخر، في كلتا الحالتين استخدمت خلاطًا كوكبيًا لعجن العجين.
Félicitations mais vous n avez pas la même recette..mais plus courte.
Merci
ekşi mayani nece hazirlayirsan,yaz lutfen
ua-cam.com/video/dVNcQt_Q9kw/v-deo.html -MERHABA! Ekşi maya başlatıcıya nasıl hayat vereceğinizi gösteren adım adım videoyu burada bulabilirsiniz🙌🏻
شكرا على كل الوصفات التي تعم الفائدة للجميع وأرجو طريقة الخمرة المخمرة مع الرد السريع وشكرا لكي🎉🎉❤🎉🎉
Hi,ana badait e3mal khamira Bel Beit,ktir sahle
; 1 cup tahin Abyad aw asmar 🥛
1 cup maya 💦🥛
Khletiyon maa baed hetihon bi atramiz🧂W sakrih la 4 ayam .fikeh testaamlihon baaden.nshallah fhemteh alayeh😍🙏by the way I'm Lebanese live in Australia
Сколько цукатов?
У меня ушло 400 г смеси сухофруктов и орехов, можно меньше или больше, смотря как вам нравится! Структура теста не изменится!
😍👍😘🇺🇦
Спасибо Большое за описание на русском языке!!!
După câte zile e gata?😂😂
😅c est la farine qui donne cette texture. On ne peut avoir ce résultat avec n'importe quelle farine il faut le préciser madame.
J'ai écrit le type de farine! 😉
ESRE PRODUCTO LO ESTAN UTILIZANDO PARA OTRA COSA 🙈🙈🙈🙈🤔🤔🤔🤔POR FAVOR TENER CUIDADO 👁️ 👁️ 👁️ 👁️ 👁️ 👁️ 👁️ 👁️