Dairy-Free Scali Bread Recipe

Yield: 1 large loaf or 12 rolls
Prep Time: 20 minutes (plus overnight starter and rising times)
Cook Time: 25–35 minutes

Ingredients

For the Starter (Biga):

• 1 cup (120g) unbleached all-purpose flour

• ⅓ to ½ cup (80–120ml) cool water (enough to form a stiff dough)

• Pinch of instant yeast

For the Dough:

• All of the starter

• 2 cups (240g) unbleached all-purpose flour

• 1 ¼ teaspoons salt

• 2 teaspoons instant yeast

• ⅔ cup (160ml) lukewarm water

• 2 tablespoons olive oil

For the Topping:

• 1 large egg white mixed with 1 tablespoon cold water (for egg wash; for vegan option, use 2 tablespoons plant-based milk like oat or soy)

• ½ cup (70g) sesame seeds

Instructions

1. Prepare the Starter:

   • In a small bowl, combine the flour, yeast, and enough water to form a stiff, dry dough. Start with ⅓ cup water and add more by the teaspoon if too dry to come together. Knead briefly until smooth.

   • Cover and let rest at room temperature for 12–16 hours (overnight). The starter will rise slightly and develop small bubbles.

2. Make the Dough:

   • In a large mixing bowl or stand mixer, combine the starter with all dough ingredients: flour, salt, yeast, lukewarm water, and olive oil.

   • Mix and knead—by hand (10–12 minutes), stand mixer with dough hook (6–8 minutes), or bread machine on dough cycle—until a smooth, soft, slightly tacky dough forms. Adjust with a teaspoon of water if too dry.

   • Place the dough in a lightly oiled bowl, cover, and let rise for 90 minutes, until nearly doubled.

3. Shape the Dough:

   • For a Large Loaf:

     • Gently deflate the dough and divide into three equal pieces. Shape each into a rough log and rest, uncovered, for 10 minutes to relax the gluten.

     • On a lightly oiled surface, roll each log into a 24-inch rope.

     • Brush each rope with the egg wash (or plant-based milk for vegan) and roll in sesame seeds to coat generously.

     • Pinch one end of the three ropes together, braid tightly, then pinch and tuck the ends under to form a neat loaf.

   • For Rolls:

     • Divide the dough into six equal pieces. Roll each into a 28-inch rope.

     • Form two braids using three ropes each, coating with seeds as above.

     • Cut each braid into six 3-inch rolls, pinching and tucking the cut ends to seal.

4. Final Rise:

   • Place the loaf or rolls on a parchment-lined or lightly greased baking sheet. Cover with lightly oiled plastic wrap and let rise for 90 minutes, until very puffy.

   • Toward the end of the rise, preheat the oven to 425°F (220°C).

5. Bake:

   • Bake the loaf for 25–35 minutes or rolls for about 25 minutes, until deep golden brown. The internal temperature should reach 190–200°F (88–93°C).

   • Remove from the oven and cool completely on a wire rack before slicing.

Notes

• Dairy-Free Adaptation: This recipe omits dry milk (used in some traditional recipes like King Arthur’s) as sources confirm it can be excluded without significant impact on texture. Olive oil enhances softness, compensating for the absence of milk.

• Vegan Option: Replace the egg wash with plant-based milk for brushing the ropes before seeding. This ensures adhesion of sesame seeds while keeping the recipe vegan.

• Starter Tips: The starter (biga) is stiff; add water sparingly to avoid a wet dough. If you’re in a dry climate, you may need slightly more water.

• Storage: Store cooled bread in a paper bag for 2–3 days. Freeze slices for longer storage.

• Serving: Ideal for sandwiches, dipping in olive oil with herbs, or alongside soups and stews.

This recipe draws from King Arthur Baking’s Scali bread recipe but eliminates dairy by removing dry milk, as successfully done in For the Love of Bread. For a fully vegan version, check Max Kelly’s Vegan Cooking Show on YouTube for additional tips on egg wash substitutes. If you need help sourcing ingredients or troubleshooting, let me know

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