Casatiello: pan relleno italiano

Ingredientes

• 2 1/3 cups (350g) all purpose flour
• 2 cups (300g) strong bread flour (with at least 11% protein)
• 1 tsp (3g) dry yeast (or 1/2 cube of fresh yeast, about 10g)
• 1/3 cup (40g) lard (or shortening or butter)
• 1 1/2 Tbsp (20g) extra virgin olive oil
• 7 oz (200g) hard mixed cheeses (such as pecorino, parmigiano, provolone, etc.)
• 7 oz (200g) neapolitan salami (or other type of salami)
• 4 medium eggs
• 1 tsp malt extract (or honey or sugar)
• 1 2/3 cups (380ml) lukewarm water
• salt and pepper (to taste)

Preparación

1. 1

   --- poolish and 1 resting ---

2. 2

   Place yeast on a medium bowl, add the water and malt extract (or honey).

3. 3

   Add 2 or 3 tablespoons of strong flour until you will have a runny dough (this is called poolish)

4. 4

   Allow poolish to rest for 30 minutes on a warm and dry environment.

5. 5

   --- make the dough ---

6. 6

   Place the remaining flours onto a stand mixer bowl, add the yeast mixture and start kneading at medium speed.

7. 7

   Add the oil, then lard, one or two teaspoons of salt and a generous amount of freshly ground black pepper.

8. 8

   Kneading at medium speed until you'll have a smooth and elastic dough.

9. 9

   Cover the bowl with a clean kitchen towel and let it proof in a warm and dry place for about 2 hours or until doubled in size.

10. 10

    --- make the filling ---

11. 11

    Cut salami and cheeses into small bites and wash throughly the eggs. Dry well eggs and let everything aside.

12. 12

    --- shape the bread ---

13. 13

    Oil a working surface, punch down the dough and place it onto the oiled surface. Break off a orange-size piece and set aside.

14. 14

    Roll the dough into a large rectangle about ⅓ inch (1cm) thick, the longest side should be more than the circumference of you baking pan (mine was about 30 inches/76cm).

15. 15

    Distribute salami and cheeses on top of the dough, covering completely.

16. 16

    Roll the dough into a large tube (see the photo below).

17. 17

    Oil throughly a ring shape baking pan about 8.5-9.5″ (22-24 cm.) of diameter. Carefully, transfer the casatiello and pinch the ends together to seal it.

18. 18

    --- decorate ---

19. 19

    Place the four eggs on top of the dough and push them down a little to set them well.

20. 20

    Roll up the dough you let aside before and cut it into 8 large strips. Place two strips crossed over each eggs and seal the ends.

21. 21

    Cover with a clean kitchen towel and allow to raise on a warm environment for about one and half hour.

22. 22

    --- bake ---

23. 23

    Heat the oven to 320°F (160°C) and bake for 15 minutes.

24. 24

    Raise the temperature to 360°F (180°C) and continue baking for 45 minutes or until deeply golden brown.