Good looking loaf of bread but it is NOT Scala or Scali. My grandfather actually had an Italian Bread Bakery and made Scala, Vienna, French Sticks, Hard Rolls, Rounds, large and small every day. His Scala didn't have big air pockets and was run through a "dough breaker" many times until it had an almost cake like, fine texture. Also, he didn't braid it, but made a long rope and pushed it together accordion like. The only way I know of coming even close to the way his looked and tasted, is to mix the dry ingredients in a Cuisinart, including instant yeast, then adding the liquid last. It has something to do with not oxidizing the dough.

• Reply