Comments on: Casatiello Bread for #BBA Challenge http://yumarama.com/blog/522/casatiello-bread/ My (mostly sourdough) bread making playground Sat, 20 Mar 2010 02:02:35 -0400 http://wordpress.org/?v=abc hourly 1 By: Tammy http://yumarama.com/blog/522/casatiello-bread/comment-page-1/#comment-219 Tammy Thu, 18 Jun 2009 15:21:42 +0000 http://yumarama.com/blog/?p=522#comment-219 Excellent pictures and post. I had some issues with the rise also but the final product looked good. I wonder if the salt from the prosciutto I used hampered or killed the yeast. Excellent pictures and post. I had some issues with the rise also but the final product looked good.

I wonder if the salt from the prosciutto I used hampered or killed the yeast.

]]> By: Haley J. http://yumarama.com/blog/522/casatiello-bread/comment-page-1/#comment-217 Haley J. Wed, 17 Jun 2009 22:20:53 +0000 http://yumarama.com/blog/?p=522#comment-217 Sounds delicious! I think your cheese and crackers plan was brilliant! I had to buy my supplies while my husband was out of town so that all my fillings <i>didn't</i> disappear on top of some crackers. As soon as the meat started browning, though, he started hanging near the kitchen and asking lots of questions. I also baked my bread in a cake pan. I did a couple things differently: I let my dough ferment for a really long time, until it was very bubbly, and then let it go another 1 1/2 during proofing. I added a 2" collar to my cake pan, and I let the bread proof in the pan until it crested that. I still got a nice oven spring, so it turned out very tall. Maybe you just should have let it rise longer? It still looks delicious to me. Sounds delicious! I think your cheese and crackers plan was brilliant! I had to buy my supplies while my husband was out of town so that all my fillings didn’t disappear on top of some crackers. As soon as the meat started browning, though, he started hanging near the kitchen and asking lots of questions.

I also baked my bread in a cake pan. I did a couple things differently: I let my dough ferment for a really long time, until it was very bubbly, and then let it go another 1 1/2 during proofing. I added a 2″ collar to my cake pan, and I let the bread proof in the pan until it crested that. I still got a nice oven spring, so it turned out very tall. Maybe you just should have let it rise longer? It still looks delicious to me.

]]> By: Susie http://yumarama.com/blog/522/casatiello-bread/comment-page-1/#comment-216 Susie Wed, 17 Jun 2009 17:50:06 +0000 http://yumarama.com/blog/?p=522#comment-216 Not sure what happened to your rise. You have the greatest photos and a nice write up. Great baking along with you, Susie Not sure what happened to your rise. You have the greatest photos and a nice write up.
Great baking along with you,
Susie

]]> By: Nicole http://yumarama.com/blog/522/casatiello-bread/comment-page-1/#comment-215 Nicole Wed, 17 Jun 2009 15:28:51 +0000 http://yumarama.com/blog/?p=522#comment-215 Sorry that yours didn't rise much, but I loved your description of it as a "really zippy flavoured melba toast." :-) This was my favorite bread so far, but I'm a huge fan of salami and cheese so go figure! I used sharp yellow cheddar in place of the provolone and accidentally burnt my salami while 'crisping' it. But it was still delicious! Sorry that yours didn’t rise much, but I loved your description of it as a “really zippy flavoured melba toast.” :-)

This was my favorite bread so far, but I’m a huge fan of salami and cheese so go figure! I used sharp yellow cheddar in place of the provolone and accidentally burnt my salami while ‘crisping’ it. But it was still delicious!

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