Tuesday, June 9, 2009

casatiello - bread baker's apprentice challenge #5

Another week of the Bread Baker's Apprentice challenge brings us Castiello. Peter describes this a brioche cousin and with good reason. The butter enriched dough is smooth and soft like brioche, but has the savory additions of cheese and meat. In this case, a provolone and a dry cured salami.

The bread is quick, with everything including the sponge, only taking a few hours. Starting my sponge at 8 in the morning, I was pulling the bread out of the oven around 2. It went down like this;

Dice up your meat of choice
Before crisping up in a pan
Shred the cheese while frying the salami
Start mixing your ingrideints
Add in that quick sponge (followed by butter)
Once mixed up, knead in the cooled salami
Now time for the cheese
After some proofing time
Shaped for final rise
Hot out of the oven!
I'm used to delicious odors emitting from my oven, but on this occasion it was nothing like I've ever experienced. While the loafs were baking the overwhelming smell was salami, but once out of the oven it switched right over to cheese. Like having a cheese bread factory right in my kitchen. The bread didn't get as brown as I imagined it would, and I did wait until 189 degrees before pulling it. Regardless, the bread was delicious.

In saying that, I think I would change one thing. I shredded the cheese, which left a little bit in every bite, but didn't create any 'pockets' of it. Next time, I would allow for large pieces of cheese. This is a good loaf, but probably the least practical so far. It's definitely a speciality sort of loaf and something I think you have to be in the mood for. Really though..meat and cheese built into the bread..the perfect lazy mans sandwich!

*edit - the last slice or two ended up in the toaster which really brought the cheese and meat back to life. If only I could have something like this after a night out! On second thought, that might be trouble.


Nicole said...

Great photos! I can't wait to make this one. I'm heading out to buy my salami and cheese this morning, and hope to have it in the oven by this evening! After reading this, maybe I'll cut the cheese in tiny cubes instead of shredding, so I get some yummy cheese pockets! :-)

GlutenForPunishment said...

Great post! I totally agree on the cheese. When I make this again, I would cut it in cubes and/or use a more flavorful variety. I used provolone, but it got a little lost with the salami. Still a wonderful bread, though!

Chris said...

Thanks for stopping by and the compliments! It's been great following along with you.

Sarah said...

This may have been my favourite bread thus far!

Phoo-D said...

Looks delicious! Thank you for the tip on the cheese. I will try using cubes in mine. Can't wait to make this over the weekend.

Chris said...

Thanks Sarah. Can't wait to see your results Phoo-D.

Katie said...

This does look wonderful! I love your photo of the nice little packets of cheese and salami. I made a vegan version. I really missed the cheese especially after salivating over your description of the wonderful smells coming out of your oven.

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