Neapolitan Casatiello

Method

1. Place 600 g of Manitoba flour and 200 ml of water in the bowl of a stand mixer and mix briefly. Let it rest for about 10 minutes for autolysis.
2. Meanwhile, dissolve 10 g of fresh brewer's yeast in the remaining 130 ml of water.
3. After 10 minutes, add the remaining water with the yeast and a pinch of freshly ground black pepper. Knead with the dough hook for 4-5 minutes until a solid dough forms.
4. Add 140 g of lard in three parts: start the mixer again, add the first portion along with 10 g of salt. Knead until the lard is fully absorbed. Add the second portion, knead, then the third. Increase speed briefly to incorporate everything.
5. Remove the dough from the mixer, finish by hand on a lightly floured surface: slap, fold, and shape into a ball. The dough should be smooth and not sticky.
6. Place the dough in a bowl, cover with plastic wrap, and let it rise until almost tripled in volume (about 2-3 hours).
7. Prepare the filling: dice 150 g sharp provolone, 50 g caciocavallo, 150 g Napoli salami, and 50 g pancetta (or ciccioli). Grate 50 g pecorino cheese. Grind 1 tablespoon of black pepper.
8. Generously grease a 26 cm ring mold (ciambella) with lard.
9. Roll out the risen dough on a floured surface into a large rectangle (about 40x50 cm). Cut a thin strip from one side and set aside for the crosses.
10. Brush the entire surface of the dough with lard.
11. Spread the filling evenly over the dough, leaving a 2-3 cm border on the edges.
12. Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal. Place the log into the greased mold, joining the ends to form a ring.
13. Wash 4 eggs and place them in a cross shape on top of the dough: one at the top, one at the bottom, one left, one right.
14. Take the reserved dough strip, roll it thin, and cut into four strips. Arrange one strip across each egg in an X shape, tucking the ends underneath the egg.
15. Prick the dough all over with a toothpick to allow air to escape during rising.
16. Place the mold in a turned-off oven and let rise for about 1 hour.
17. Prepare the glaze: beat 1 egg with 1 tablespoon of milk. Brush the entire surface of the risen casatiello.
18. Preheat the oven to 200°C (static). Bake for 10 minutes at 200°C, then lower the temperature to 180°C and bake for another 45 minutes. If browning too quickly, cover with aluminum foil.
19. Allow the casatiello to cool completely in the mold before unmolding. Serve at room temperature.