Scali - recipe basic

Method

• Place a baking stone in the middle of the oven and preheat to 470 degrees F.
• Lightly dust work surface with cornmeal.
• With a bench scraper divide the dough into 2 equal pieces.
• Lightly round the halves and let rest on surface for 15 minutes.
• Shape the rested dough halves into French loaves and let rest for 5 minutes.
• Roll each loaf into a long rope.
• Twist each rope into a braid.
• Spray the tops with water and dip the tops in sesame seeds.
• Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap.
• Place the loaves in a warm place and let rise for 45 to 60 minutes.
• 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.
• Transfer the scali to a rack to cool.
• Repeat with the remaining loaf.
• Pate Fermentee just means "old dough".
• "Old dough?
• ", you say.
• Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen.
• Nothing wrong with that.
• It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called "crumb" in baker-speak).
• If you can, try weighing out the ingredients, instead of using measuring cups and spoonsit's much more accurate.
• Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasseor both.
• 1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows
• 1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound)
• 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
• 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
• 2 1/4 teaspoons kosher salt (9 grams)
• Special equipment: An instant-read thermometer and an electronic or balance scale
• In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
• In another bowl, whisk together the flour, yeast, and salt.
• Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes.
• Allow dough to rest for 10 minutes.
• Turn the dough out onto a lightly floured work surface.
• Knead the dough until very elastic and smooth, about 10 to 15 minutes.
• Take the dough's temperature.
• It should be at 78 degrees F.
• Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough).
• Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes.
• After the first 45 minutes, fold the dough and turn it over in the bowl.
• (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
• Let the dough rise, undisturbed, for 1 hour more.
• (The dough will rise considerably at this point.)
• Turn the dough out onto a lightly floured work surface.
• Press the dough gently into a rectangle, to de-gas it.
• In a large bowl, whisk together the flour, salt, and yeast.
• Add the water and, using your hands, mix until incorporated, about 3 minutes.
• (Alternatively, mix in a mixer on the lowest setting possible.)
• Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.).
• Let the dough ferment for 1 hour.
• Take the dough's temperature.
• It should be at 75 degrees F.
• Refrigerate the dough at least 10 hours and up to 36 hours.
• When ready, it will be roughly doubled in size and have a fine network of filaments and holes.
• Make this recipe the night before you mix the dough.