July 31, 2009 - 8:44pm
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
Share
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.
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
Beautiful rolls.
7 oz is a BIG roll!
David
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
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
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
I have tried-without success-to locate the recipes for the Scali on the King Arthur website-
Any suggestions?
Jim
I might give it a try with starter but then maybe not because I do like it as is.
Thanks again,
weavershouse
Great looking rolls, Sylvia! Where do you buy your bread ingredients in San Diego?
Bix
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
Your rolls look wonderful, Sylvia.
--Pamela
Hi, Pamela! Thank you! Though I didn't get to eat any! I loved the smell of these rolls!
Sylvia