Preparation

• To make the colomba with sourdough starter, red berries, and raisins, before starting to knead the dough, refresh the sourdough starter several times: this ensures it will work at its best.

• Refresh the starter at these times: 8:00 AM – 12:00 PM – 6:00 PM.

• Pour the sourdough starter into the bowl of a stand mixer fitted with a hook. Pour the water and dissolve the starter. Then gradually add the flour and mix completely. Finally, add the egg yolk and let the machine work for about 15 minutes until a smooth dough is obtained.

• Transfer the dough to a bowl with a lid and let it rise for 12 hours; it should triple in volume. Place it in a warm place, away from drafts: for example, in a turned-off oven with the light on, or wrapped in a wool blanket.

• Place the risen dough in the bowl of a stand mixer fitted with a hook, add the flour, start mixing, and gradually add the sugar.

• Pour in the water, and once these ingredients are incorporated, add the egg yolk. Knead for 10 minutes, then add the butter cut into pieces and let the machine work for another 10 minutes until a smooth and elastic dough is obtained.

• Transfer the dough to a bowl with a lid and let it rise for 4/5 hours in a warm place.

• Place the risen dough in the bowl of a stand mixer fitted with a hook, add the flour, salt, and sugar, and start mixing.

• Add the honey, flavors, and one egg yolk at a time, waiting for the previous ingredient to be well incorporated. Let the machine work for about 15 minutes until a smooth, soft, but not sticky dough is obtained.

• In a bowl, soak the dried red berries and raisins for 15 minutes. Then drain, squeeze, and dry.

• Transfer the dough to a work surface (if it sticks, grease the surface) and incorporate the cranberries, raisins, and almonds.

• Place the dough in a bowl covered with plastic wrap and let it rise for 3/4 hours, until doubled.

• Take the dough and place it on the work surface, dividing it into three parts: cut a large part, slightly more than half (the body of the dove); and divide the remaining part in two (the wings of the dove).

• Flatten each portion of dough with your hands and fold: bring the two ends (left and right) towards the center, and then overlap with the other two, to create a wallet-like fold.

  

• Roll the dough until a cylinder is obtained, place the larger cylinder in the center of the mold (750 g), with the seam on the bottom, and the two smaller cylinders in the space for the wings.

• Cover with plastic wrap and let rise in the turned-off oven for about 3/4, along with a pot of boiling water, to create the right humidity and prevent the dough from drying out.

• After the final rise, the colomba will have doubled in volume. Prepare the glaze: finely chop 25 grams of almonds with the sugar and egg white until a dense mixture is obtained.

• Using a spatula, spread the glaze on the surface of the colomba, very gently so as not to compromise the rise.

• Decorate the surface of the colomba with chopped almonds and chopped pistachios, dust with powdered sugar, and sprinkle with granulated sugar.

• Bake the colomba in a preheated fan oven at 320°F for about 50/55 minutes, covering with aluminum foil for the last 10 minutes and performing a toothpick test.

• Once cooked, transfer the colomba with sourdough starter to a rack to release excess moisture and let it cool completely.

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