Scali Bread with a European Twist

Ingredients

This European adaptation of Scali Bread incorporates a few changes to align with the flavors and techniques of European cuisine. The bread is slightly sweeter and has a more pronounced tanginess, reminiscent of European bread varieties. Additionally, the European version may include a wider range of grains and flours, such as rye or spelt, to add depth to the flavor profile. We alse have the original recipe for Scali Bread, so you can check it out.

• 4 cups (500g) bread flour 4 cups (500g) bread flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 2 teaspoons (8g) active dry yeast 2 teaspoons (8g) active dry yeast
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, whole wheat flour, salt, yeast, and sugar.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them on a baking sheet lined with parchment paper.
6. 6.
   Cover the loaves with a kitchen towel and let them rise for another 30 minutes.
7. 7.
   Preheat the oven to 220°C (425°F).
8. 8.
   Using a sharp knife, make diagonal slashes on the top of each loaf.
9. 9.
   Bake the loaves for 25-30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let the bread cool on a wire rack before slicing.

Treat your ingredients with care...

• Whole wheat flour — If you prefer a lighter texture, you can replace half of the whole wheat flour with bread flour.
• Active dry yeast — Ensure that the yeast is fresh and active to achieve a good rise. If unsure, proof the yeast by dissolving it in warm water with a pinch of sugar before adding it to the dough.

Tips & Tricks

• For a crispier crust, place a pan of water on the bottom rack of the oven while baking.
• Experiment with different flours, such as rye or spelt, to add unique flavors and textures to the bread.
• Brush the loaves with olive oil before baking for a glossy finish.

Serving advice

Serve the European Scali Bread warm or at room temperature. It is perfect on its own, but also pairs well with soups, stews, or as a base for bruschetta. For a sweet twist, spread it with butter and jam.

Presentation advice

Present the European Scali Bread on a rustic wooden board or a bread basket lined with a clean kitchen towel. Slice the bread diagonally to showcase its beautiful crumb structure.