The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

We all are thinking meatballs!

SylviaH's picture
SylviaH

We all are thinking meatballs!

We must all be on the same wave link again!  Tuesday evening I prepared a large pot of Italian meatballs and the biga for some Scali Hoagies to take over to my grandkids!  It is does make such a nice meal that can be prepared ahead of time.


The only problem was I doubled the dough for the Scali Italian hoagie rolls..next time I will make them 7 oz. each and triple the recipe.



Scali Hoagies to go with my Italian meatballs.


Sylvia


 

flournwater's picture
flournwater

I can imagine them filled with slices of corn beef and swiss cheese with dill pickles and a good mustard; dipped in creamy clam chowder or bouillabaisse; good heavens they make me hungry.

SylviaH's picture
SylviaH

Sounds absolutely delicious, one of my favorite sandwiches and it would taste delicious on the Scali bread..I guess this bread is a regular in the Boston Italian bakeries and sandwich shops.


Sylvia


 

dmsnyder's picture
dmsnyder

Beautiful rolls.


7 oz is a BIG roll!


David

SylviaH's picture
SylviaH

Thank you, David! They have hungry friends too!  Granddaughter is 17 getting ready for college and plays volleyball and eats two helpings at dinner, 2 growing Grandsons one just got his driver's permit the other is right behind him.  I also have one 5yr. old granddaughter in Las Vegas, where my son and his wife live.  One recipe only made 4 med. to medium small rolls.  They needed to be a little wider.  They may be lighter after they are baked!


Sylvia

weavershouse's picture
weavershouse

They look delicious. I'm making the Scali on a regular basis. Did you post your recipe for making this bread using your biga? I'd like to know how you make them with a biga.


 


Great job.


weavershouse

SylviaH's picture
SylviaH

I'am thinking you mean the biga naturale?  I 'am also thinking about trying it with some saved 'old dough'..I have not tried that yet!  I'am very happy with the orginale recipe.  I use the biga in the Scali recipe posted at http://www.KingArthurFlours.com .  I thought the biga naturale was nice but the biggest difference I noticed was the texture..a little more chewier.  I did not really care for the extra chew in this type of crumb/crust.  I no longer make it with the biga naturale.  I did have some made up and used some of it for my Scali.  You could probably just replace the pinch of yeast with about one ounce of active starter.  I  sometimes have to adjust my hydration when mixing my doughs.


Sylvia

jimrich17's picture
jimrich17

I have tried-without success-to locate the recipes for the Scali on the King Arthur website-


 


Any suggestions?


 


Jim

weavershouse's picture
weavershouse

I might give it a try with starter but then maybe not because I do like it as is.


Thanks again,


weavershouse

Kent's picture
Kent
Bixmeister's picture
Bixmeister

Great looking rolls, Sylvia!  Where do you buy your bread ingredients in San Diego?


 


Bix

SylviaH's picture
SylviaH

Hi Bix, Thank you!  Made with King Arthur AP flour. My local Albertson's and Henry's Market carry  King Arthur flours and Henry's has a few other good brands too what I can't get I order from King Arthur Flours. 


Sylvia

xaipete's picture
xaipete

Your rolls look wonderful, Sylvia.


--Pamela

SylviaH's picture
SylviaH

Hi, Pamela!  Thank you!  Though I didn't get to eat any!  I loved the smell of these rolls!


Sylvia