>Boron Elgar
>Date: 6/4/2004 9:30 PM Central Standard Time
>Message-id: >
>
>On Fri, 04 Jun 2004 20:31:09 -0400, Ol' Joe Stony
> wrote:
>
>>Hi all.
>>
>>I grew up around the Boston area fed on the most amazing Italian bread.
>>We called it "scali" bread, but I don't know if that is an authentic
>>name.
>>
>>The bread slices were a flat oval shape, about 8-10 inches wide by 4-5
>>inches tall, topped with sesame seeds. There was no braiding from what I
>>can recall. And it had amazing flavor, unlike the flavorless knock-off
>>scali bread that the local supermarket bakery sells. The texture was
>>fluffy and chewy with a crisp crust.
>>
>>I would like to find a recipe that would create this type of bread. I
>>have searched online and found only a couple of recipes that are just
>>not in the same category. One seems close (pane siciliano) but I haven't
>>secured all the ingredients yet to test it.
>>
>>If anyone who is familiar with this bread can provide a true and
>>accurate recipe, and your experiences in making it, I would be extremely
>>thankful.
>>
>>
>>-Ol' Joe
>
>
>Someone asked about this loaf on alt. bread recipes about 5-6 months
>ago & a link was posted:
>http://www.goodcooking.com/italiabr.htm
>
>And here is another:
>
>http://recipes.chef2chef.net/recipe-...6/295435.shtml
>
>I cannot vouch for either, as I would not know how to judge the bread,
>but perhaps one will help get you what you seek.
>
>Boron
>

The two links are the same recipe - I assume the first is the original.

I have never seen a recipe where you only rise the sponge for 20 minutes. Can
that possibly be right?

It certainly would not enhance the flavor with no time for fermentaton.
>
>