Provencal Colomba

Combine the ingredients just until the flour absorbs the water. Cover with a cloth and let rest for 90-120 minutes at 22°C.

Once the autolyse is ready, add the starter and start mixing. When well combined, add the sugar, then gradually add the egg yolks, continuing to mix for approximately 9-10 minutes until the dough is well developed. Finally, add the butter. Let the dough rise in a container for 10-12 hours at 25°C, until it increases to almost seven times its volume (740 g of dough should rise to the top of a 2 L cylindrical container). Proceed with making the second dough.

Mix the first dough with the flour and the first part of egg yolks in a stand mixer until well combined. Add the lemon paste and inverted sugar. Mix until combined, then add the sugar and knead for 5-7 minutes. Gradually pour in the second part of egg yolks, salt and cream. When thoroughly combined, add the butter emulsion* prepared the day before. Finally, add a little cold water. Add the candied fruit and almond paste cubes and mix for 1-2 minutes. Let the dough rest in a container for 1 hour at 32°C. Divide the dough and shape into balls. Let the dough rest on wooden boards for 10-15 minutes at room temperature. Then shape into balls again, place in moulds and let rise at 32°C (75% humidity) for 5-6 hours. Before baking, chill for 15 minutes, then bake at 175°C for 50 minutes (the internal temperature should reach 95°C).

In the bowl of a stand mixer fitted with the paddle, combine the butter, egg yolks, lemon zest, lavender and vanilla. Cover and let rest at  16°C for 12 hours.

Bring the water to a boil, then add the corn and rice flour. Cook for a few minutes to gelatinize the starch, then spread onto a baking tray and let cool. In the bowl of a stand mixer fitted with the paddle, combine the almond flour, ammonium bicarbonate, trehalose, dried lavender and sugar. Add the starch mixture and combine thoroughly, then add the liquid butter and mix in along with the egg whites.  Cover and let rest for at least 12 hours before using.