Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Classic Easter Colomba
Recipe no. 117 · mikilab.de/117
High-strength flour W380 + sourdough starter
Sitor draft
Time & temperature (estimate)
Stated proof: ~19 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Before a panettone the starter must be stable (regularly refreshed for weeks). If you don't have one, ask a bakery for a piece or reactivate dried sourdough (about a week).
On TikTokRecipe no. 117
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.
The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
🌾 Sourdough management (pH)
Ingredients: 1st/2nd dough · Total
| Ingredient | 1° | 2° | Tot. | % |
|---|---|---|---|---|
| Flour | 300 | 200 | 500 | 100% |
| Water | 210 | — | 210 | 42% |
| Preferment | 110 | — | 110 | 22% |
| Sugar | 68 | 82 | 150 | 30% |
| Egg yolk | 45 | 100 | 145 | 29% |
| Butter | 74 | 101 | 175 | 35% |
| Honey | — | 20 | 20 | 4% |
| Orange paste | — | 15 | 15 | 3% |
| Vanilla | — | 3 | 3 | 0.6% |
| Diced candied orange peel | — | 250 | 250 | 50% |
| Salt | — | 9 | 9 | 1.8% |
g · % of total flour. Add suspensions at the very end, at low speed.
Glaze module (automatic)
Procedure
1) SOURDOUGH (lievito madre): refresh it 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. 2) PREPARE CANDIED PEEL AND GLAZE: dice 250 g candied orange peel. Glaze for 2 colombe: stir together (do not whip) 80 g egg whites, 90 g sugar, 70 g almond flour and 10 g rice starch; cover and keep in the fridge. For the top have ready 30 g whole almonds, 20 g pearl sugar and some icing sugar. 3) 1st DOUGH (60% of the flour, evening): in a stand mixer put 210 g water, 68 g sugar and 110 g sourdough; then 300 g flour; finally 45 g yolks and 74 g butter gradually. Smooth, not fully developed dough (final temperature 25-26 °C). Rise 12 hours at 24-26 °C until tripled. 4) 2nd DOUGH (40% of the flour, morning): the 1st dough with 200 g flour until it forms strands; then 82 g sugar and 100 g yolks in several additions, 20 g honey, 9 g salt, 15 g orange paste and 3 g vanilla; finally 101 g butter in three additions, developing the dough each time. Final temperature 25-26 °C. 5) CANDIED PEEL: at the end, on low speed and with few folds, add the 250 g candied orange peel. Without breaking the gluten network. 6) REST AND SHAPING: 30 minutes covered. Divide into two pieces of about 790 g, shape round and place in 750 g colomba moulds. 7) PROOF: 6-8 hours at 28-30 °C, until 1 cm below the rim of the mould. 8) GLAZE AND BAKING: brush the glaze on top without pressing; sprinkle with the almonds and pearl sugar and dust with icing sugar. Bake at 170 °C static for about 45-50 minutes, to 94 °C at the core (probe thermometer). If the glaze darkens too much, cover with foil after 25 minutes. 9) COOLING: let it cool upright on a rack (a colomba is usually not hung upside down), then store well closed. Best after 24 hours of rest.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
The Easter colomba with the MikiLab 60/40 method: same base as the panettone, but only candied orange peel (no raisins) and a crunchy almond glaze. Contains gluten, eggs, milk and tree nuts (almonds). Keeps well closed at room temperature for about 5 days. MikiLab base under testing (draft by Sitor, AI): quantities and times to be confirmed after the first bake.
Useful terms *
Made with Michele's hands
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