I recently made a sourdough version of the casatiello from BBA. I'm vegetarian so I used olives and sun-dried tomatoes in place of salami. The other change was using 24% butter as opposed to 33%. Assuming butter is 18% water and eggs are 75% water, the total hydration is about 66%.
- 434 g Cairnspring Mills Sequoia T85 flour
- 11 g Fairhaven Mills whole rye
- 11 g Nash's hard red whole wheat flour
- 184 g water
- 124 g starter
- 124 g butter
- 13 g dehydrated milk solids
- 2 eggs (99 g)
- 7 g salt
- 156 g kalamata olives
- 24 g sun-dried tomatoes, soaked and drained.
- 155 g grated cheddar cheese
- 15 g grated Parmesan cheese
- Dash of Italian herbs.
- Mix starter, eggs, and water
- Add flour, DMS, and salt. Mix for about 5-10 minutes. Let the dough rest for 30 minutes.
- Add the butter. I mix by hand, so I add about a third of the butter at a time. Mix for about 10-15 minutes and give the dough 20 minutes of rest between each session.
- Add the cheese. Mix for about 10 minutes. (In retrospect I think it would have been better to incorporate the cheese in stages.)
- Add the olives and sun-dried tomatoes. Mix for about 5 minutes.
- Ferment for about an hour, then put the dough in the fridge.
- The next day, take the dough out of the fridge. I put it in the oven for about 90 minutes.
- The olives and tomatoes made shaping difficult for me. I did my best to roll it up into a tube, seal the edges, and put it in a pan.
- The final proof was about 4 hours. I did the final proof in the oven with the oven light on.
- Bake at 350 degrees Fahrenheit for 55 minutes. I made a big rookie mistake here. I bake a lot of whole wheat loaves and I take them out of the pan when I temp them. I took this loaf out of the pan to temp it, and it was only 130 degrees Fahrenheit, and that caused the loaf to get a little squashed. Lesson learned!
I'm happy with this loaf overall. The olives and sun-dried tomatoes add a lovely umami. There is some gumminess near the bottom of the loaf. Any thoughts on how I can improve the crumb?