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.
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After the bulk ferment concluded, I folded in some green, and kalamata olives. I hope the afterthought wasn't a mistake.
Observations:
Conclusion:
I think the last minute addition of Olives adversely effected the finished product. That being said, I have confidence in a acceptable outcome.
I am very pleased with this outcome. I think you all would agree!
I was very excited to see your results on this one as it sounded amazing….until you added those green things 🙄. If you can’t tell by now as far as I’m concerned, the only thing they’re good for is olive oil 😂. Seriously though, great looking bake. Did you use a Pasta Madre?
This formula used commercial yeast. It t turned out delicious!
Vile things. 🤢
I've been thinking of trying to make a savoury panettone, but I've run out of time before our upcoming trip so it will have to wait until another time. I'm sure these tasted great Will, they look really good.
Benny
Very successful exercise! Thanks, Benny !