Ingredients for the first dough (block 1)
- Water 40 g running, cold
- Sugar 75 g
- Sourdough 85 g (refreshed 3 times, 3 hours apart)
- Egg yolks 50 g cold
- Flour 00 170 g ( with strength w 370-390)
For the first dough (block 2)
- Water 20 g cold
- Egg yolks 50 g cold
- Butter 100 g cold
For the second dough
- Flour 00 65 g ( with strength w 370-390)
- Egg yolks 30 g cold
- Wildflower honey 15 g
- Sugar 20 g
- Salt up to 5 g
- Butter 40 g
- Vanilla pod 1
- Orange paste 50 g
- Candied orange 150 g
For the glaze
- Almond flour 90 g
- Egg whites 75 g
- Sugar 60 g
- Cornstarch (cornstarch) 40 g
- Salt up to 1 g
- Vanilla pod 1
- Sugar grains to .b.
- Almonds q.b.
- Icing sugar q.b.
To prepare the first dough (ingredients block 1 and block 2)
For the dove with sourdough, start from the first dough by pouring the first block of ingredients into the planetary mixer: 40 g of cold water (1), 75 g of sugar (2), and 85 g of chopped sourdough (refreshed as recommended).
Also, pour 50 g of egg yolks (4) and 170 g of flour (5). Knead at medium speed with the hook for about 15-20 minutes (the dough should not exceed 26 °). After the working time, the dough must be elastic and resistant by pulling it with your hands (6) (take care to grease your hands with butter before touching the dough).
Now it’s time for the second block of ingredients: pour 50 g of cold yolk from the fridge (7), let it absorb well working at minimum speed. Pour 20 g of cold water (8) and always work until completely absorbed. Then add in three times 100 g of cold butter, reduced to small cubes (9). Combining it little by little the absorption will be easier and you will not risk overheating the dough excessively, which must not exceed 26 °.
Once the butter has been absorbed (10), transfer the dough to the table lightly greased with butter and give some strengthening folds, taking the dough from the base, lifting it, and readjusting it on the top with decisive movements (11). Then close the dough, rotating it with the closure facing the work surface: you can help yourself with a tarot. Place the dough in a high buttered container (12).
Add butter flakes to the surface to keep it hydrated (13). Cover with plastic wrap (14) and let it mature at about 28 ° -30 ° (in the oven off with the light on would be ideal) for about 20 hours. When the dough has tripled in volume, transfer it to the refrigerator for another 12 hours (15).
How to prepare the second dough
Once the 20 hours of refrigeration have passed, pour the first dough matured and cold from the fridge into the bowl of the planetary mixer (16). Add 65 g of flour (17) and knead everything always with the hook for about 45 minutes (at the first speed or the lowest possible), until you get a well-strung dough. When the dough is well strung, add 30 g of always cold yolk (18) and let it absorb.
Add 20 g of sugar (19), 15 g of honey (20), let it absorb, and then add the seeds of a vanilla bean, 5 g of salt and 40 g of cold butter cut into small cubes (21).
Knead the dough until the ingredients are completely absorbed (22). Finally, add to the dough 50 g of orange paste, always cold (23). Add also 150 g of candied orange, always very cold (24), restart the machine to knead for a maximum of 1 minute.
At this point, the dough will be smooth and well-strung (25), transfer it to the work surface well greased with butter, give a few folds of reinforcement (26), and then let the dough rest for 30 minutes in a buttered container and grease the surface with butter (27).
How to form the dove
Transfer the dough to rest on the work surface (28), gently seal the dough giving it an elongated shape, like a high strand in the middle and thinner on the sides (29). Transfer the dough to the 1 kg (30) dove mold.
How to prepare to ice
Meanwhile, make the glaze: pour the almond flour, sugar (24), salt (35), cornstarch, and egg white (36) into the planetary mixer equipped with a leaf.
Flavored with the seeds of a vanilla bean (37) and knead all the ingredients at medium speed (38) for about 3 minutes, during processing stop the planetary mixer to collect the ingredients deposited on the edge of the bowl. Transfer the glaze to a sac-à-Poche (39) and let it rest at room temperature for about 15 minutes.
How to glaze and bake
When the dough has matured correctly, distribute the glaze on the surface (40), then gently even it out with the spatula (41) and decorate with almonds (42).
Also, distribute sugars (43) and icing sugar (44). Bake the dove in a static oven for 1 hour at 150 ° (45) (after 60 minutes, if the dove is still pale, increase to 160 ° for about 5 minutes). With a digital thermometer you can, before baking, check the temperature at the heart of the dove which must be 94-96 °.
After cooking, take the dove out of the oven, skewer it with the appropriate skewers in the center (46) and let it cool to room temperature for at least 8 hours upside down (47). The dove with sourdough is ready to be served (48).
Packed in nylon bags and stored at room temperature away from damp places, consume your dove preferably within 30 days.
After 45 minutes of processing in a planetary mixer, the dough will have overheated, so it is important that the ingredients added below are very cold.
Place a glass of hot water in the oven off to ensure the right humidity and never open the oven during leavening.
If the glaze is viscous add almond flour, vice versa, if it is too hard add more egg white.
The sourdough must be refreshed 3 times at a distance of 3 hours between refreshments.
It is not recommended to make separate strands to be joined in the mold because they could compromise growth and the dove could detach during cooking.
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