Neapolitan Casatiello with Cured Meats

Method

1. Prepare the criscito (pre-ferment) one day before: dissolve a little fresh yeast in water, add 00 flour, mix, and refrigerate for at least 24 hours.
2. For the main dough, place the weighed criscito in the mixer bowl. Add all the eggs, water, remaining fresh yeast, and half of the lard. Start the machine and mix until the criscito dissolves.
3. After a few minutes, add the flour (00 or Manitoba) and continue to knead.
4. Add salt, pepper, and grated Pecorino Romano cheese.
5. Gradually add the remaining lard, allowing it to be absorbed before adding more.
6. Finally, add the mixed cured meats cut into small pieces and incorporate.
7. Let the dough rest for about 30 minutes.
8. Grease a tall casatiello mold (without central hole) with lard.
9. Take the dough, do not add extra flour; lightly wet your hands. Divide the dough in half, stretch each piece with your hands, then join them together to form a braid. Close and attach the ends.
10. Place the braided dough into the mold.
11. Let it rise in the oven at 30°C (86°F) without plastic wrap until the dough reaches the rim of the mold.
12. Bake the casatiello with a small pot of boiling water placed inside the oven to maintain humidity.
13. After baking, it is ready to serve.