For those still wondering what to cover a bread with while rising. Try putting a loaf(s) into a large clear plastic bag. If any are still trying to make Scala, in addition to the usual flour, yeast, salt, water, try adding a tablespoon or two of powdered malt. That's where the flavor of Scala comes from. Grandpa used a malt syrup, but the powdered form works. Also, for rising dough, get yourself a KA Rising bucket and don't bother greasing the dough or the sides of the bucket.

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