I am enjoying, and getting better at creating aesthetically pleasing cakes.
Formula modified from Inside the Jewish Bakery
Also known as:
Casatiello Napolitano
This is a highly enriched dough with both butter fat, and rendered prosciutto fat. ( I fortified this ingredient with bacon fat) Buttermilk is also part of the formula.
Old school Jewish deli rye. From inception to completion.
1. The rye sour
2. The final dough
3. The bulk ferment
4. The proof
5. Score
6. The finished product
We will travel, (virtually) to the, Macgillycuddy's Reeks in Ireland, where we will source the world renowned stout. From there we trek east, to the Bayerische Alpen in Germany. At it's highest peak we find, the rarest heirloom rye grain. On our way down we visit the reclusive monk sanctuary, where we will endeavor to acquire the closely guarded secret formula. I submit my interpretation of...
Bayerische Brezeln
2026 - Cream pie challenge
Notes: while I am head over heals happy with this outcome. I am disappointed that I made an inexperienced amateur mistake. The glaze is too thick! Other than that, my bride said it was delicious!
Smile...
The finished product
