Great video, easy to follow with just the right amount of detail. Thank you for making it. I typically use "fresh yeast". I wasn't sure what the proper amount for the starter and dough should be. I used 1g of fresh yeast for the starter and 20g for the dough. I believe these amounts produced reasonably good results, but would love to hear if someone has a better idea.
Hi John Santanasto. Thanks very much. I can't really comment on using fresh yeast since I have never tried it, since it can be difficult to find and doesn't keep long.
That looks lovely! 🍞 I would like to make this for sure. Great recipe and relaxing watching you make it. Great plait, i'm impressed from a hairdressers point of veiw 😄🤗👍⭐
Hi Janet, Thanks very much. I actually confused myself during plaiting. It should have looked much simpler than I seemed to make it, but it turned out fine.
@@geoffsbakingblog ... well I didn't spot that 😁... hope you enjoyed it with your soup. I have just started my 'starter' hope it turns out as good as yours 🤞☺
@@geoffsbakingblog Hi Geoff, just to let you know that I made the bread and the result was okay, very tasty and fairly light in texture, but not as fluffy as yours, a bit heavier I think, my plait was a wigglely one 🤣 as the dough was quite sticky... and so when I do it again would it be ok to add more flour before rolling out or add more at the 2nd prove? (If it is sticky again) Was fun to do, will look forward to making some more. thank you 🍞☺👍
@@janet4862 Hi Janet. Did you use bread flour, which is about 12% protein, it will absorb more liquid than plain flour. The dough is quite sticky, but knead it for a little longer. Maybe add just one tablespoon of flour towards the end of the kneading and that might help a bit. After 90 minute proof just very lightly grease the work surface for rolling the strands. If you think the dough is too sticky rather than adding more flour just lightly dust your hands in flour and shake off the excess, that should help with the rolling out and not get too much extra flour onto the dough.
Lovely BREAD GEOFF I ALWAYS COAT MY BREAD IN Sesame... or rolled oats I love that toasted flavour on the crust sooooooo good... I can't believe I'm not afraid of bread disasters Any more 😂🍞🍞😂🍞💕
@@geoffsbakingblog shhhh!!! Her heads too BIG ALREADY ... I'm taking all the credit lately... Although I do give her a, stroke now and then but only because she is baby PINK💕 😂😂😂💕
HI J A Ratt85. I have done one flatbread, on my blog, but not with a video. geoffsbakingblog.blogspot.com/2015/03/seeded-flatbreads-with-spiced-pulled.html
HI BrokeBrain42. Plain flour, which usually has less than 10% protein will still develop enough gluten to allow the dough to rise. However it is not likely to rise to the same degree that bread flour does, simply because it is the protein that provides the strength to support rising.
Hi Donnie, the mixer is brand new. That was the first time I used it. I will show it better next time, so people can see what I am using as I also have a KitchenAid. I hope you enjoy the bread.
@@geoffsbakingblog Thank you for your quick response. My dough was dry and didn’t rise enough. It was ok but I know it should have been better. I’m going to rise it in my bread machine next time as KA directions suggest. Thank you for all your videos and recipes.
Hi J D. No you don't have to use a stand mixer, you can make the bread entirely by hand. The important thing is to knead until you have a soft, fairly smooth dough.
Hi Jim. It would appear so. I hadn't heard of Boston Scali, but a wiki for scali bread says 'Scali Bread is an Italian style of bread made predominantly in the Boston, Massachusetts area.'
Bravo, Geoff! That was a joy to watch. It was perfect, brilliant crumb. And I adore sesame seeds on freshly baked bread too 👍
HI Eureka Lass. Thanks very much. The sesame seeds do make such a difference.
Wow.... Your skills are so impressive . Braided loaf looks divine . I saved the recipe , thank-you .
HI 1904say. Thanks very much. I hope you enjoy this bread when you make it.
What a beautiful loaf of bread! Thanks for sharing and stay well.
Hi Mary. Thanks very much. I hope you stay well too.
Clearly plaited perfection. This bread looks really nice and simply delicious. Thanks for the video. Ti auguro una buona giornata.
Grazie mille. Spero che la tua giornata sia rilassante e tranquilla.
A fantastic loaf of bread here Geoff - looks brilliant! Thank you for sharing the recipe Geoff! 👍
HI Elliott. Thanks very much. I am glad you think so.
Yet another lovely recipe and, BTW Geoff, nice shirt! 👍
Hi Nees Argon. Thanks very much, on both counts.
Great video, easy to follow with just the right amount of detail. Thank you for making it. I typically use "fresh yeast". I wasn't sure what the proper amount for the starter and dough should be. I used 1g of fresh yeast for the starter and 20g for the dough. I believe these amounts produced reasonably good results, but would love to hear if someone has a better idea.
Hi John Santanasto. Thanks very much. I can't really comment on using fresh yeast since I have never tried it, since it can be difficult to find and doesn't keep long.
Yummy Bread Recipe
HI Treatsthick. Thanks very much.
Your welcome😊
That looks lovely! 🍞 I would like to make this for sure. Great recipe and relaxing watching you make it. Great plait, i'm impressed from a hairdressers point of veiw 😄🤗👍⭐
Hi Janet, Thanks very much. I actually confused myself during plaiting. It should have looked much simpler than I seemed to make it, but it turned out fine.
@@geoffsbakingblog ... well I didn't spot that 😁... hope you enjoyed it with your soup. I have just started my 'starter' hope it turns out as good as yours 🤞☺
@@janet4862 Hi Janet. I am sure yours will be great. Please let me know how you get on.
@@geoffsbakingblog Hi Geoff, just to let you know that I made the bread and the result was okay, very tasty and fairly light in texture, but not as fluffy as yours, a bit heavier I think, my plait was a wigglely one 🤣 as the dough was quite sticky... and so when I do it again would it be ok to add more flour before rolling out or add more at the 2nd prove? (If it is sticky again)
Was fun to do, will look forward to making some more. thank you 🍞☺👍
@@janet4862 Hi Janet. Did you use bread flour, which is about 12% protein, it will absorb more liquid than plain flour. The dough is quite sticky, but knead it for a little longer. Maybe add just one tablespoon of flour towards the end of the kneading and that might help a bit. After 90 minute proof just very lightly grease the work surface for rolling the strands. If you think the dough is too sticky rather than adding more flour just lightly dust your hands in flour and shake off the excess, that should help with the rolling out and not get too much extra flour onto the dough.
Lovely BREAD GEOFF I ALWAYS COAT MY BREAD IN Sesame... or rolled oats I love that toasted flavour on the crust sooooooo good... I can't believe I'm not afraid of bread disasters Any more 😂🍞🍞😂🍞💕
Hi Henrietta. I love the flavour of the sesame seeds on the crust. It is good that Daphne has given you confidence for making bread.
@@geoffsbakingblog shhhh!!! Her heads too BIG ALREADY ... I'm taking all the credit lately... Although I do give her a, stroke now and then but only because she is baby PINK💕 😂😂😂💕
@@henriettahenson 😄🍞🥖
Very nice indeed. I'll it tomorrow please God
Hi Maggie. Thanks very much. I hope you enjoy it.
Mniam so tasty!😄
HI Ursula. Thanks very much.
Hey Geoff, have you ever thought of doing naan bread or some other flatbread?
HI J A Ratt85. I have done one flatbread, on my blog, but not with a video. geoffsbakingblog.blogspot.com/2015/03/seeded-flatbreads-with-spiced-pulled.html
Well done Geoff. ?Does the "lower protein content" (
HI BrokeBrain42. Plain flour, which usually has less than 10% protein will still develop enough gluten to allow the dough to rise. However it is not likely to rise to the same degree that bread flour does, simply because it is the protein that provides the strength to support rising.
Yum! I Love your dough mixer Geoff. I'm going to make my starter now.
Hi Donnie, the mixer is brand new. That was the first time I used it. I will show it better next time, so people can see what I am using as I also have a KitchenAid. I hope you enjoy the bread.
How long do you knead dough in a stand mixer. I think I may have over mixed it.
HI June. I checked in the written recipe on my blog and I mention there to knead it for about 5 minutes once the dough has come together.
@@geoffsbakingblog Thank you for your quick response. My dough was dry and didn’t rise enough. It was ok but I know it should have been better. I’m going to rise it in my bread machine next time as KA directions suggest. Thank you for all your videos and recipes.
Do you have to use a mixer for this recipe?
Hi J D. No you don't have to use a stand mixer, you can make the bread entirely by hand. The important thing is to knead until you have a soft, fairly smooth dough.
C an you tell me 1/8 tsp instant yeast in grams please??
A packet of yeast weighs 7 grams and is 2 1/4 tsp. So that would 18 1/8th tsp. 7 divided by 18 is 0.38, so you can say that is 0.4grams.
@@geoffsbakingblog thank you
This is pretty much Boston Scali.
Hi Jim. It would appear so. I hadn't heard of Boston Scali, but a wiki for scali bread says 'Scali Bread is an Italian style of bread made predominantly in the Boston, Massachusetts area.'