The Fat Dove
I have baked a few Colombe this week and last. Mostly trying the Massari recipe which I believe to not be correct! The primo has a Cu of 45+ and T-Chambelland says that a Cu of 50 will arrest microbial activity! Most primo Cu values are around 30-35.
Consequently this formulation and variations of it, the primo would take too long to rise. My most recent bake, the extra rise time threw off the typical scheduling and it would be ready to bake in the middle of the night! Unfortunately, I like my sleep more than my craft and woke up to a very-ready / over-proofed dove. It blimped in the oven! So huge!
It sank immediately upon removal from the oven and I really need to invest in a double pronged skewer. BBQ skewers just won't do. The entry and exit points need to be level otherwise the bird will twist its spine while upside-down and risk falling.
Happy Easter Baking!