Scali
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.25 tsps
Kosher Salt (9 grams)Directions:
1
Press the dough gently into a rectangle, to de-gas it
2
Special equipment: Baking stone, bench scraper, spray bottle of water, and parchment paper An instant-read thermometer and an electronic or balance scale Place a baking stone in the middle of the oven and preheat to 470 degrees F
3
Lightly dust work surface with cornmeal
4
With a bench scraper divide the dough into 2 equal pieces
5
Lightly round the halves and let rest on surface for 15 minutes
6
Shape the rested dough halves into French loaves and let rest for 5 minutes
7
Roll each loaf into a long rope
8
Twist each rope into a braid
9
Spray the tops with water and dip the tops in sesame seeds
10
Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap
11
Place the loaves in a warm place and let rise for 45 to 60 minutes
12
Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes
13
Transfer the scali to a rack to cool
14
Repeat with the remaining loaf
15
In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water
16
In another bowl, whisk together the flour, yeast, and salt
17
Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes
18
Allow dough to rest for 10 minutes
19
Turn the dough out onto a lightly floured work surface
20
Knead the dough until very elastic and smooth, about 10 to 15 minutes
21
Take the dough's temperature
22
It should be at 78 degrees F
23
Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough)
24
Place the bowl in a warm place (about 75 to 78 degrees F
25
) and let rise for a total of 1 hour and 45 minutes
26
After the first 45 minutes, fold the dough and turn it over in the bowl
27
(It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down
28
") Let the dough rise, undisturbed, for 1 hour more
29
(The dough will rise considerably at this point
30
) Turn the dough out onto a lightly floured work surface
31
In a large bowl, whisk together the flour, salt, and yeast
32
Add the water and, using your hands, mix until incorporated, about 3 minutes
33
(Alternatively, mix in a mixer on the lowest setting possible
34
) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F)
35
Let the dough ferment for 1 hour
36
Take the dough's temperature
37
It should be at 75 degrees F
38
Refrigerate the dough at least 10 hours and up to 36 hours
39
When ready, it will be roughly doubled in size and have a fine network of filaments and holes
40
Make this recipe the night before you mix the dough