DOVE BICOLOR

-Start the dough with the DOLCE FORNO, the yeast and 2/3 of the water provided in the recipe (approximately 2300g).

-When the dough begins to form, add the remaining water in several stages and continue until you obtain a smooth structure.

-Insert the previously mixed sugar and egg yolk three times.

-Finish with the soft butter which will be added in 3-4 times.

-Check that the temperature of the dough is 26-28°C.

- Leave to rise at 20-22°C for 12-14 hours with humidity of 70-80% or if you do not have a humidifier, cover the tub with a plastic sheet.

-The dough will have to quadruple its volume.

WARNINGS:
-It is advisable to do the "spy", placing 250 g of finished dough in a 1 liter jug ​​to check that it has effectively quadrupled.
-We recommend starting the dough at second speed and then, around ¾ of the way through the dough, finishing at first speed.
-If the temperature of the first dough is above 28°C, it will be necessary to reduce the first leavening times.

Form a ganache by first mixing the cocoa with hot water (60°C) with an immersion mixer and then add the dark chocolate and leave it to rest with cling film in contact overnight at room temperature (20-22°C).

-The following morning the dough should be slightly rounded.

-Mix the quantities indicated in the recipe of yolk, sugar, salt and honey  

-Add the required quantities of DOLCE FORNO to the evening dough and knead for 7-10 minutes.

-Once the DOLCE FORNO has been absorbed, add the egg yolk and sugar mixture in several batches (about half a kilo at a time). 

-Insert the soft butter in several batches (about half a kilo at a time), until you obtain a smooth paste.

divide the dough into 2, approximately 4500g/4900g

add the water to the mixture little by little, and finally the pears.

leave to rest in a cell at 28/30 degrees with 75% humidity for 2 hours, and giving reinforcement folds every 30 minutes.

add the ganche to the dough little by little, and finally the goccioloni.

leave to rest in a cell at 28/30 degrees with 75% humidity for 2 hours, and giving reinforcement folds every 30 minutes.

Mix AVOLETTA, sugar, egg white, rice starch and cocoa in a planetary mixer at medium speed with paddle attachment for 5 minutes, then add the melted butter.
-Using a flexible spatula or a bag fitted with a flat nozzle, apply an even layer of icing onto the leavened cakes.

AS AN ALTERNATIVE TO THE ICING:

mix all the ingredients together, roll out to 3mm in a pastry machine and let it rest

for the cocoa version, add 50g of cocoa instead of flour

cut into the shape of the dove, place on the dove before cooking