Colomba Con Lievito Madre con impastatrice Famag Grilletta IM.5S

Using the IM.5S spiral grill, we prepare 3 kg of dough for Maestro Giorilli's Colomba. We proceed in such a way as to deliberately create conditions that highlight the flaws complained of by many of the group's users when they're unable to make a large leavened dough. This video may be of help to those very people. The recipe with all the steps and quantities for 1 kg can be found at this link: https://www.lievitonaturale.org/dolci... The video mistakenly gives the wrong final temperature for the first dough; the temperature was 27°C and not 23°C as erroneously stated. The temperature of 23°C is actually that of the second dough. For any questions or concerns, please discuss the matter in the dedicated group on the website:   / lievitonaturale