This is the 5th bread that I have baked along side the Bread Baker’s Apprentice Group. Casatiello is a bread that I had never even heard of let alone tasted so I was eager to get it started. It is described as an “Italian elaboration of brioche” filled with bits of meat and cheese.
Looks like a huge muffin doesn’t it?
About the Bread Baker’s Apprentice Group: Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker's Apprentice. Anyone want to join me?” Well I jumped right in. Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!!
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome!
Our goal is to bake our way through Peter Reinhart’s The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. An intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!!
Casatiello
I took a trip to my local Italian Market and was able to come up with some cured Italian Salami and some provolone cheese. My idea was to grate half of the cheese and then leave some in cubes. Traditionally this bread is baked in paper bags or panettone molds but after going back and forth and waiting for Nicole’s results I decided to use a 9 inch springform pan. My bread turned out wonderfully and looked just like a giant muffin!
Unfortunately this bread was not how I expected it to be. I thought it would be a full flavored bread and I really found it pretty bland. Maybe I should have used a stronger cheese or a cured sausage, not sure but I was not the hit I thought it would be in the house. Beautiful? Oh yes, but just not as tasty as I thought it could have been.
Any ideas on left over usage?
The crumb was beautiful and it rose perfectly but it just didn’t have as much flavor as I would have liked!
Check out the Bread Baker’s Apprentice Blogroll to see some really nice Brioches! Ones that did not fail!!!
Want to Bake Along With Us?
There are several ways for you to join in the fun! First of all, you need a copy of Peter Reinhart’s The Bread Baker’s Apprentice. Then just start baking! Even if you are starting late, just begin with the first recipe and start working your way through. There are several ways to communicate with the group as you begin your journey:
Flickr: We have set up a BBA Challenge Flickr Group where you can upload photos, see photos from other members, and even post questions and comments in the group forum. It’s a private group, so you will need to click on the link that says ‘join this group’ if you want to be able to post photos. As long as you are willing to bake bread all of the bread from the book, you are welcome to join the Flickr group!
Twitter: If you use twitter, you can follow what the group is doing by searching for #BBA or #bba using Twitter’s search box. You can join in on the conversation by adding the #bba or #BBA tag to the end of your tweets when you are talking about anything related to the BBA Challenge. For me, following what people are doing on twitter has been the most fun!
Facebook: If you’re on Facebook, you can join the BBA Challenge Group there and share photos, ask questions, and talk about your bread baking experiences with other BBA members on Facebook.
Next up…Challah!!!!
I am submitting this to BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker's Bench. This is a great challenge to get you baking more of your own baked goods. Better for you and cheaper in the process!
As Always…
Happy Entertaining!!!
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