Let's see the difference between Tortano and Casatiello
Let's discover the difference between Tortano and Casatiello.
For Casatiello: 70% hydration
600 g pizza flour ✅
420 ml water ✅
15 g salt
600 g mixed cured meats ✅
50 g mixed Parmesan and Pecorino cheese ✅
Pepper to taste ✅
12.5 g fresh yeast or 7 g dry yeast ✅
1 tablespoon suet ✅
Brush 1 egg yolk with a little milk ✅
4 eggs in a cross pattern on top ✅
20 cm baking pan
For the Tortano: 66% hydration
400 g pizza flour type 00 ✅
200 g strong Manitoba flour type 0' ✅
400 ml water ✅
15 g salt ✅
900 g mixed cured meats ✅
5 hard-boiled eggs ✅
50 g mixed Parmesan and Pecorino cheese ✅
Pepper to taste ✅
12.5 g fresh yeast or 7 g dry yeast ✅
1 tablespoon lard ✅
Brush 1 egg yolk with a little milk ✅
32 cm baking pan
Baking:
200°C static for 45 minutes, alternating on the floor and in the center of the oven every 15 minutes, last 5 minutes on grill mode ✅