The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scali Braided Boule with 2 day old biga

  • Pin It
SylviaH's picture
SylviaH

Scali Braided Boule with 2 day old biga

I used my 2 day old biga on the loaf that is sliced.  The other boule is still a Scali experiment in the works!  Scali has become one of our favorite everyday breads.  The flavor is so delicious.   What the olive oil does to the crumb is so pretty and seems like you are eating buttery pastry and the sesame seeds just add more nutty toasty flavor...I don't know how else to discribe it.  Now I know why this is such a popular bread in New England Italian baking!  It's traditionally a 3 rope braid.  I like the shape boule's give for sliced bread so I did a round 4 strand boule braid.  If you haven't tried this bread yet you are missing out on a simply delicious italian loaf.  The recipe can be found on the http://www.kingarthurflour.com recipes section under yeast breads- Scali bread.  This bread was baked in beautiful loaves by weavershouse and posted the other day in her blog..she has the bug too! : )






I used a little different mixing method on this loaf and adding a little more King Arthur All Purpose flour.


Sylvia


 

Comments

hansjoakim's picture
hansjoakim

A work of art! It's almost a shame that one has to slice gorgeous braids like that :)

SylviaH's picture
SylviaH

Hi Hans,  Thank you, I love doing braids but eating comes first!  You want to see the braids my daughter has done on the horse 'Hans' in my avatar his mane goes past his knees and his tail to the ground..now there are some braids!


Sylvia

foolishpoolish's picture
foolishpoolish

YUM!


:)


FP

SylviaH's picture
SylviaH

Hello, FP! Thank you!  Now if we could only add aroma's to this site! : )


Sylvia

xaipete's picture
xaipete

Looks delicious as always! Wonderful crumb and crust. I love sesame seeds as long as they aren't all over my kitchen floor.


--Pamela

SylviaH's picture
SylviaH

Hi Pamela! Thank you, It's good but just not the same without the sesame seeds!


Sylvia

Pablo's picture
Pablo

That braid looks like fun - you make me want to try one.  What a gorgeous loaf. 


:-Paul

SylviaH's picture
SylviaH

Hi, Paul...It's not a hard braid to do at all and fun to make. http://www.ou.org/shabbat_shalom/article/woven_round_challah


Sylvia

weavershouse's picture
weavershouse

This has become our favorite everyday bread too. Leave it to you to keep making it even nicer. I love the way this bread smells and tastes. I've made it many times now but still following the recipe with starter. I have to try that braid, it's beautiful and your crumb is perfect.


 


weavershouse

SylviaH's picture
SylviaH

Hello, weaverhouse!  Thank you!  I think the reason why I made the braided boule..we just wanted bigger fatter slices..ha,..the loaf I made yesterday(late evening) is gone and we have started on the other..just my husband and me..the dogs didn't get any!  The biga naturale recipe is wonderful..but now I'm reverting back to the starter...I don't think it needs the extra little chew..but delicious and addicting either way. 


Sylvia

Paddyscake's picture
Paddyscake

It makes such an attractive loaf. Thank you for posting the link to instructions. I've bookmarked it so I can try it out.


Betty

SylviaH's picture
SylviaH

Hi, Betty and Thank You and Your Welcome! This boule braid makes you smile when done! 


Sylvia

foolishpoolish's picture
foolishpoolish

Sylvia,


Can you offer any tips or advice on how to mix this dough? I looked at the recipe on KA and it seem to be mixed by adding all the ingredients in one go. From the pictures above (and the previous scali you made, I can't help thinking there must be something else one can employ to achieve such a fantastic crumb.


Cheers,


FP

AnnieT's picture
AnnieT

Hi FP, I have made the Scali loaf a few times now and I squish the starter between my fingers to break it up, rather like Amy in "Amy's Bread" recommends. I forgot the olive oil in the latest batch and added it to already mixed dough, and of course it looked patchy. I wet the counter and my hand and did a modified French fold and the dough was smooth in no time. Then I followed Weavershouse's idea of using shorter lengths for the braid to make a taller loaf. I didn't see the crumb as the loaf was for a gift but judging by the oven spring it should have been as good as my previous efforts. Terrific bread! A.

foolishpoolish's picture
foolishpoolish

Cool. I did wonder about the biga and how it was added. I guess breaking it up in pieces is the way to go.


Thanks,


FP


 

SylviaH's picture
SylviaH

Hi, FP!  I wisk all my dry ingredients together in my kitchenaid.  Then I mix my liquid and add my starter or biga in as small of pieces.  I make a well in the dry ingredients and pour the liquid mixed ingredients into the well and very gently mix it together until all the ingredients are moist and let it rest for about 5-10 minutes.  I then continue mixing on (2) until the dough comes together and clings to the kneader blade and continue seeing if maybe a little more flour is needed if so I will add only a small amount, continue kneading until the gluten just begins to form and there is no dough clinging to the sides of the bowl..'Only to the Bottom' .  Cover and let it rest in the bowl for about 10 min. Then I place it into a lightly oil bowl and do a couple of stretch and folds.  Take it out pre-shape, rest, shape into ropes, braid, place on parchment, apply egg white wash and sesame seeds, cover with damp towel or plastic.  Let 'fully proof' and bake.  'Very gentle handling seems to get me the best results'..especially when forming the ropes...do not overhandle adding as little flour as possible.  I make sure my wet ingredients are added to my dry..I do not pour my wet ingredients into my dry before mixing.


I hope you enjoy this bread as much as we do!


Sylvia

foolishpoolish's picture
foolishpoolish

Wet to dry. Rest and then mix until it comes together. Got it. Thanks!


FP


 

SylviaH's picture
SylviaH

Hi, FP, Maybe I misunderstood...wet to dry, mix then rest, mix and continue!


Sylvia

foolishpoolish's picture
foolishpoolish

OK I definitely think I got it now. Thanks again!


FP

SylviaH's picture
SylviaH

Your Welcome!


Sylvia