Colomba - Easter cake (with sourdough)

500 g flour type 0 manitoba
150 gr sour dough (sourdough)
300 g water
150 grams of corn malt
100 grams of corn oil cold pressed
100 g almonds, toasted and chopped
2 organic oranges
1 tablespoon hazelnut paste (optional)
5 grams of salt
5 gr of cinnamon
50 g almond flakes

Dissolve 150 g sour dough in 300 g of water and add 500 g of flour.
Mix well and cover with a cloth.
Let it sit for 4 hours in a warm place (for example a cupboard above the kitchen).
At this point the mixture you will consist of the bubbles a sign of fermentation.
Add the salt, cinnamon, 1 tablespoon of hazelnut paste (optional), the juice and zest of 2 oranges (making sure to scrape only the Orange part), toasted and chopped almonds, corn oil and corn malt.
Blend the mixture well until you get a sticky soft texture. If it is too hard or too soft you add appropriate a little lukewarm water or flour, but don't overdo it in the quantities so as not to alter the initial proportions.
Pour the dough into the shape of the Dove (in Commerce cardboard forms are suitable for the oven that you do not need to grease) and leave to stand for about 2 hours, until the dough doubles in size.
Being very careful, you bake at 190° C for about an hour.
Halfway through cooking, you should take a look at the oven and if the top of the Dove took already too much color, you can protect cn a sheet of aluminum foil.
After cooking, spreading with a brush a mixture of malt and water (3 to 1) and garnish with lightly toasted almond flakes.
To be served cold.