Description
"I started when I was 16 years old: doves in 30 years I have refined the deftness, the eye, sensitivity, the Organization of the entire process.
It is a very long route, the duration of which is determined largely by the yeast because I work only with yeast without the use of sourdough starter (Brewer's yeast). Do you know what does that mean? Wait ... Wait until the yeast do its job, I have to be available to those "moods", but it's worth it, especially in terms of digestible, because the natural slow rising respects our gut flora, without damaging the stomach.
In short, to make the dove, I employ no less than 2 days.
We start at 4.00 when the Baker starts to operate the yeasts and, at 16.00, I can start with the first dough made from butter, sugar and egg yolks bio of range hens.
The dough rest all night and the morning of the next day, early, i add soft Orange cubes. Only after an hour of rest can break up the dough and create shapes: the Dove is more complicated than the Panettone because it has body and wings, so I have to do it in three pieces.
At this point the leavening and I just have to wait. When will be increased? BOH ... 12 hours ... 24 hours ... Depending on how the yeast. To find out when they will be ready I just saying, there is no other way.
When the time is right, we start to glaze: I make a cream with almonds, hazelnuts and sugar and sprinkle of whole almonds and granulated sugar. Now, go! In the oven for the time due respect to weight.
At the exit, to remain soft, the tip like all leavened products important (we use mesh row yet to catch them). Once cooled off, I'm finally ready to be packaged.
... that smells!
The doves of fragrant and soft 40-Brothers Lunardi will remain for 45 days, no more, because i don't like preservatives! "
Massimiliano Lunardi