Layered casatiello

Put the first 5 ingredients in the planetary mixer and mix using the dough hook until a good gluten mesh is achieved, then gradually add the salt and soft Cake Butter (18-20 °C). 

When ready, roll out the dough into a baking tin, cover and leave to stand for about 30 minutes at 24-26 °C. Refrigerate overnight. 

The next day, roll out the dough to 1 cm and enclose the Croissant Butter, previously thinned to 7 mm. Fold twice, once into 4 and once into 3. 

Set aside to rest and once it is properly cold, roll out the dough to a thickness of 6 mm. Cut into 5 cm by 52 cm rectangles and fold these accordion-style.

Place the rectangles in a plum-cake mould and insert the cold meats, cheese and pepper between the folds. 

Leave to rise at 26-28 °C.

When ready, bake at 150°C with the valve closed for about 20 minutes.

Work the dough to ensure that the fruit is evenly distributed, then stop the mixer. 

Weigh out the loaves and roll them into a cylindrical shape, place them on a wooden board and leave them to mature in a proofing box at 28 °C for about 40 minutes.

After this, round the loaves firmly again and put them in the baking containers. 

Leave the dough to rise to the rim in a proofing box at 26-28 °C and 60-65% humidity.

Before baking, glaze the dough and sprinkle with granulated sugar and natural almonds. The dough takes between 5 hours and 7 hours to prove in the tin, depending on the strength of the dough.