Quick Colomba Mix (8 hours)

This mix differs from the Long Fermentation Colomba Mix in two aspects:

1) It does not contain emulsifiers E471 and E472, widely used in both industrial and artisan colombe to achieve prolonged softness. Instead, we use a different type of dried sourdough.

2) The second dough, meaning the morning dough, is simpler than the one required for the Long Fermentation Mix, as that recipe calls for Manitoba flour, while in this version you add more of the Quick Colomba Mix.

We recommend using a stand mixer or domestic diving arm mixer.

If you don’t want to use candied fruit, we have a great alternative: Fruit Jelly Cubes in 6 flavors. Find them here!

The quantities (in grams) and ingredients required for the preparation are listed below. The method is described in the product sheet. Preparation involves an initial evening dough (the mix contains natural yeast that must mature for 10–12 hours), followed by a second dough the next morning.

With 1 kg of mix, you can make 4 Colombe of 1 kg each.

Quantities for 4 Colombe of 1 kg

Quantity for 1 Colomba of 1 kg

Do you need molds to bake Colomba? We’ve got you covered (code DP904 click here).