Natural fermented Italian Easter bread (Casatiello)

Published Jun 28, 2021 at 00:26am ET


Natural fermented Italian Easter bread (Casatiello)

The formula was changed from Apprentice Baker-BBA. The original formula used fast yeast, which was replaced by natural yeast to increase the flavor of bread. "Its a rich and soft Italian delicate Brioche, full of cheese and meat," the book says. This bread is good for both hot and cold. Cheese is soft while its hot. When its cool, every slice tastes like a sandwich.

Food Material List

  • 1 Italian Sweet Fermentation Head (50% Water/Powder Ratio) 160g
  • 2 Strong flour 440G
  • 3 Eggs (3) 150g
  • 4 Whole milk 150g
  • 5 Unsalted Butter 150g
  • 6 Spanish Ham and Smoked Bacon 120g
  • 7 Vanilla cheese 120g
  • 8 salt 12g
  • 9 sugar 50g

Operational steps

  • 1 Italian sweet yeast head 160g + high gluten flour + eggs 150g + milk 150g + salt 12g + sugar 50g mixed into dough, soak (static) for 30-60 minutes.
    Natural fermented Italian
  • 2 Spanish ham is torn into small pieces, and slightly fried smoked bacon is torn into small pieces.
    Natural fermented Italian
  • 3 Vanilla cheese
    Natural fermented Italian
  • 4 The soaked dough is put into the chefs machine again. The butter softened at room temperature is kneaded into the dough four times. The dough is kneaded thoroughly and the gluten is checked to pull out the thin film which does not break. Add ham, bacon and vanilla cheese and knead slightly to make the material evenly distributed. Put it in the fermentation pot and cover it for 8-12 hours.
    Natural fermented Italian
  • 5 After 8-12 hours of fermentation, the dough expanded to at least 1.5 times its original volume. At this time, the dough weighed about 1200g. The dough was taken out and divided into two parts. The dough was rounded and relaxed for 15 minutes. Relax the dough, put it into the mould (you can use toast or cake mould) and cover it with fresh-keeping film, ferment for 8-12 hours according to room temperature.
  • 6 After 8-12 h fermentation, the dough should grow to the edge of the mould and hardly rebound by pressing the dough surface. If the dough does not rebound by pressing, it means that the fermentation is excessive, which needs to be observed frequently during the period.
    Natural fermented Italian
  • 7 The oven is preheated 175 degrees ahead of time and baked for 50 minutes. Tin paper should be covered after the bread surface is colored to avoid pasting. Remove the baked bread and let it cool on the grill.
    Natural fermented Italian

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Healthcare food category

Refreshing, Oven recipes, Meat 1, Korean cuisine 1


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