Handmade Easter Colomba. No stand mixer. How to get Lievito Madre from sourdough starter.

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: cup (about 127 ml) of water cup (about 75 g) of sugar 4 egg yolks 100 g of sourdough starter (about cup) cups (about 270 g) of 00 flour cup (about 100 g) of butter Second Dough: 4 egg yolks 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 cup (about 75 g) of sugar cup (about 20 g) of honey 1 teaspoon vanilla extract 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! 🍞✨