Glad to see a New York boy making this. This is Boston style Italian bread called Scali bread, from the Italian North End. The starter sponge, the braiding, the sesame seeds. That's what's up! I love your 4-strand braid, though. That's different. Never saw it done like that. We usually make a 3-strand braid, makes the loaves a little fatter. Just made some myself today. Checking out your other recipes now too... subscribed. Ciao, fratello!
This is fantastic. I just started making bread no mixer or anything and I love the Italian the best. I am intrigued by the water bath and temp surf too. I typically do smaller loaves for 27 min but want to make sandwiches with it...this looks perfect this looks fantastic I can't wait to try it.
Made bread for the first time ever and it is fantastic! I am a Brooklyn NY girl living in NC. This quarantine has given me the opportunity to do what I have always been intimidated by.... bread baking. The recipe is not a quick fix but the real deal and the time it takes is so worth it. I have been longing for this chewy, yeasty loaf since I left NYC. Next time I need to brown it more but it gets ****!
The recipe looks amazing. Im trying it for the first time. I just made the starter. It was not shaggy. I leveled my flour and used 1 cup of water and the yeast. I measured correctly. My starter is kinda thin for lack of a better word. I added a bit more flour. Still not shaggy. I put it in the oiled sprayed bowl anyway. Hoping for the best tomorrow.
Paul, tried your bread and it came out great. Crust was great, chew was great, salt taste was prefect, only issue I had was it wasn't as fluffy. Checked the recipe twice to make sure I followed it correctly. Only thing i wasn't sure of was the water. put it in before or when you put the bread in? should it be hot water or cold water. Thanks for sharing and any advice is more than welcome!
I made this bread many times but never saved the recipe...always went to the website. It seems the website is no longer active. Does anyone have this complete recipe to share??
Hi Paul I have some critiques for your recipe that I tried to follow on your blog! When creating your recipe and typing it out try to make the numeric measurements are consistent so instead of writing “one and 1/3 cup” of water write “1 1/3 cup of water” . You did not include the part with the sesame seeds in the written instructions. Also try your best to explain (by typing it out) the braiding process instead of telling people to watch the video because the visually impaired do not have that luxury other than that this recipe is wonderful!
I see what you mean and will change that asap one and 1/3 should be 1 1/3 as far as the braiding process, that will be a bit tricky to explain in the written word.
This is delicious! I’ve made bread for the first time today, I followed your recipe to the tee, but my dough doesn’t come together and I had to add more flour as they’re mixing. I wish I could show you a pic of what my bread looks like, they taste great with homemade butter!!! Thanks Paul!!
Probably because the recipe gives volume measurements instead of weight. It's difficult to know if you're using enough or too much flour when measured in cups. Shame too the bread looks great and I'd love to try and make it. Not going to waste my time playing guessing games though.
This is a great recipe. Only comment I would add is you forgot to include taking the water tray out of the oven when you turn the oven down to 400 degrees for the final bake. You show it in your video, but not the text instructions. Also, you don’t mention adding the sesame seeds in your text instructions. I have substituted the cornstarch/water mixture with egg that I brush the loaves with prior to adding the seeds. This bread is phenomenal!
An hour to an hour and a half to double. Punch it down once. When it rises again knead it and form it. Either put it in the fridge and let it rise for tomorrow or let it rise a Tomorrow or let it rise on the pan and throw it in the oven.
@@paulversusfood4775 I did. The taste is wonderful, it just doesn’t look braided and it is full of holes. Everything went according to your recipe and looked perfect going into the oven. Could I have braided it too tight?
@@paulversusfood4775 I think it may go back to the starter. Even though I gave it a good 16 hours, my starter did not look like yours. It had a lot of nice bubbles and smelled great, but it didn’t have the volume that yours did, nor did the dough after each rising. This could have caused those air pockets to push through at the end. I am going to give it another try and see if it will go better. P.S. My husband loved it just the same! Said it tasted just like the bread my brother would bring down from Brooklyn.
I can see where you could easily be mistaken by that, a Challah Loaf is made with egg and honey making it a sweet bread usually served for Shabbat dinner, this is a traditional Italian bread that just happens to be braided and has a similar look to a Challah
Um who died and made you the bread God? First of all challah is made with eggs and butter and this bread has neither. So check yourself before you wreck yourself. Braided bread has nothing to do with why it's called challah you idiot.
You obviously can't be from NYC if you don't know the difference between challah and Italian bread. Good job, Paul. These look great. Just like the ones in the window at Vesuvio Bakery. 👍🏼😋👏🥖
😱In Amerika habt ihr wirklich keine Ahnung davon,dass man das Wasser nicht einfach so laufen lässt😭🤯😤 Die Welt besteht nun mal nicht NUR aus Amerika,der Rest der Welt hätte auch noch gerne was vom kostbaren Nass,dem Wasser🙄😬 Was an dem Brot Italienisch sein soll,weiss ich nicht,geht eher in die türkische Richtung🤷♀️
Shame you don't give ingredients by weight. It looks like a great recipe, but I've been burnt too many times by recipes measured by volume. It's fine in your own kitchen working your own recipe when you know what you're doing, but it's difficult to reproduce over the internet. Your cup of flour might be 20-40 grams more or less than my cup of flour. In a recipe with 5 cups of flour that can be more than a whole cup of flour different.
Would it kill you to get the amounts at the beginning of the video. I hate watching video and guessing. Yes, I know the amounts by looking but for new people to baking why it harder for them. Plus it gives you something to fill the time. I rather be engaged than watch you mixing with no real dialogue. .
@@paulversusfood4775 Thank you. It just looked too much water. Well I am making second half right now. Thank you buddy. I will let you know how many LBS I gain!!!!
The problem with flour is you have to get a feel for how it should look. His starting is basically the bread dough left to ferment longer. Som recipes call for a sponge starter which is very watery but works great. You don’t really need so much starter but to each their own. His bread looks great.
Glad to see a New York boy making this. This is Boston style Italian bread called Scali bread, from the Italian North End. The starter sponge, the braiding, the sesame seeds. That's what's up! I love your 4-strand braid, though. That's different. Never saw it done like that. We usually make a 3-strand braid, makes the loaves a little fatter. Just made some myself today. Checking out your other recipes now too... subscribed. Ciao, fratello!
This is a great recipe. My first attempt turned out very well. Thank you.
Just tried recipe, worked perfectly. Thanks
Thank You Paul Versus for sending me the recipe for Homemade Italian Bead! so quickly! In the next day or two I will be making the bread!😊
This is fantastic.
I just started making bread no mixer or anything and I love the Italian the best.
I am intrigued by the water bath and temp surf too. I typically do smaller loaves for 27 min but want to make sandwiches with it...this looks perfect
this looks fantastic I can't wait to try it.
Made bread for the first time ever and it is fantastic! I am a Brooklyn NY girl living in NC. This quarantine has given me the opportunity to do what I have always been intimidated by.... bread baking. The recipe is not a quick fix but the real deal and the time it takes is so worth it. I have been longing for this chewy, yeasty loaf since I left NYC. Next time I need to brown it more but it gets ****!
Mary Lu Cinque I’m so glad you enjoyed it. I’m from Brooklyn myself and now living in Vegas
@@paulversusfood4775 Paulie be careful about where you are, there's still people want to know you...
@@paulversusfood4775 Making it again today as NC is a bread wasteland! Lol!
Thank you for the technique. Braiding the bread, cornstarch/water, and water pan🤗
Your welcome
Salivating at the thought of making this....thanks for the great recipe.....cornstarch? who knew???
The recipe looks amazing. Im trying it for the first time. I just made the starter. It was not shaggy. I leveled my flour and used 1 cup of water and the yeast. I measured correctly. My starter is kinda thin for lack of a better word. I added a bit more flour. Still not shaggy. I put it in the oiled sprayed bowl anyway. Hoping for the best tomorrow.
Paul, tried your bread and it came out great. Crust was great, chew was great, salt taste was prefect, only issue I had was it wasn't as fluffy. Checked the recipe twice to make sure I followed it correctly. Only thing i wasn't sure of was the water. put it in before or when you put the bread in? should it be hot water or cold water. Thanks for sharing and any advice is more than welcome!
I put my water in before and let it warm up with the oven so its kind of like a steam bath when the bread goes in the oven.
Well done. Thanks Paul. 👍
omg...my mouth is watering. looks so yummy.
That looks AWESOME I will make it tomorrow
Paul. you're a talented cook, for sure. Molte grazie!
Dean Mindock thanks for that! Enjoy !
Thank you so much !
I substituted egg for the corn starch to brush the loaves. Makes a great crust
Yes I've tried that before, and your right it does.
I made this bread many times but never saved the recipe...always went to the website. It seems the website is no longer active. Does anyone have this complete recipe to share??
I never understand the starter can you some day compare one with a main dough only with no starter for same amount of rise time ?
Nice bread what do you have in the oven that the bread cooks on
A pizza stone
Wow. Great job. Looks fantastic. Bet it tastes awesome.
Amazing & yummy
Looks awesome,, 👍🏼 Measurements for ingredients would have been nice ?? Thanks s as again
Bart Donzella please visit the website for the exact measurements http//:www.paulversusfood.com
Hi Paul I have some critiques for your recipe that I tried to follow on your blog! When creating your recipe and typing it out try to make the numeric measurements are consistent so instead of writing “one and 1/3 cup” of water write “1 1/3 cup of water” . You did not include the part with the sesame seeds in the written instructions. Also try your best to explain (by typing it out) the braiding process instead of telling people to watch the video because the visually impaired do not have that luxury other than that this recipe is wonderful!
I see what you mean and will change that asap one and 1/3 should be 1 1/3 as far as the braiding process, that will be a bit tricky to explain in the written word.
Number the strands. Say 1 over 2, 3 over 4 and 5 over 2. Or what ever the order you do it in
This is delicious! I’ve made bread for the first time today, I followed your recipe to the tee, but my dough doesn’t come together and I had to add more flour as they’re mixing. I wish I could show you a pic of what my bread looks like, they taste great with homemade butter!!! Thanks Paul!!
Probably because the recipe gives volume measurements instead of weight. It's difficult to know if you're using enough or too much flour when measured in cups. Shame too the bread looks great and I'd love to try and make it. Not going to waste my time playing guessing games though.
Also subbed up
My grandmother would get this done in a couple of hours.
Grandmothers are secretly ninjas who can do anything my friend. ANYTHING!!!
I'm going to try this i need some ingredients
Nice!
When did you combine the two dough batches? It wasn’t in the video.
I didn't catch it either.
It was done the morning of baking. So next morning
2:50 I think????
Hey Paul did you take the recipe down for the Homemade Italian bread? Its not there!
no it's up on my website here is the link paulversusfood.com/uncategorized/homemade-italian-bread-episode-30/
Just like my Nana's. Thank you
LOOKS GREAT PAUL BUT DAMM BRO VERY TIME CONSUMING & ALOT OF STEPS!!
This is a great recipe. Only comment I would add is you forgot to include taking the water tray out of the oven when you turn the oven down to 400 degrees for the final bake. You show it in your video, but not the text instructions. Also, you don’t mention adding the sesame seeds in your text instructions. I have substituted the cornstarch/water mixture with egg that I brush the loaves with prior to adding the seeds.
This bread is phenomenal!
Wow you are right on the water pan, my mistake. And yes Egg is a great wash as well !, Glad you like recipe
makes raisin bread to ty
Nice, but who can wait 2 days!!
GolDreadLocks anyone that want to make really awesome bread at home
@@paulversusfood4775
Yes, but you can do it in hours, not days!
An hour to an hour and a half to double. Punch it down once. When it rises again knead it and form it. Either put it in the fridge and let it rise for tomorrow or let it rise a
Tomorrow or let it rise on the pan and throw it in the oven.
Can you please upload the website or put up measurements I use this all the time and now the page is no longer up 😢
Sorry the page will go back up in the near future
Um would help if you gave measurements?
How much yeast, how much flour, how much water? Amounts would be nice to know.
Please refer to the directions above. The complete recipe is listed on my website. Enjoy! www.paulversusfood.com
@@dialdaysystems7831 your site is down. I too would love this recipe
can you make. pretzels ty
A little butter?
Can you please list ingredients and measurements. Link does not work. Thanks
Very sorry, the site is in process of being rebuilt. Ill can send it to you directly if you want.
I love see men cook i am a woman and i love to bake and cook both i would love eat your bread
My bread was perfectly braided when I placed it in the oven but that’s not how it came out. What did I do wrong?
How did it come out ?? Did you let to rise for an hour before you put it in the oven?
@@paulversusfood4775 I did. The taste is wonderful, it just doesn’t look braided and it is full of holes. Everything went according to your recipe and looked perfect going into the oven. Could I have braided it too tight?
@@barbarabeck3292 No I don't think braiding to tightly would have done that. I would really need to see a picture of it.
@@paulversusfood4775 I think it may go back to the starter. Even though I gave it a good 16 hours, my starter did not look like yours. It had a lot of nice bubbles and smelled great, but it didn’t have the volume that yours did, nor did the dough after each rising. This could have caused those air pockets to push through at the end. I am going to give it another try and see if it will go better. P.S. My husband loved it just the same! Said it tasted just like the bread my brother would bring down from Brooklyn.
I wish this recipe was in grams
Wanted to watch but couldn’t get past the music 😑
Roman bread 🍞
that's a classic challah lol
It does look like one for sure
No a classic challah is an egg bread with honey. He just braided it like one.
a lil bread with your butter
Um...italian loaf?? You sure?? This is a pretty obvious challah loaf, which is a traditional jewish bread.
I can see where you could easily be mistaken by that, a Challah Loaf is made with egg and honey making it a sweet bread usually served for Shabbat dinner, this is a traditional Italian bread that just happens to be braided and has a similar look to a Challah
It's braided like a challah but the ingredients are not.
Um who died and made you the bread God? First of all challah is made with eggs and butter and this bread has neither. So check yourself before you wreck yourself. Braided bread has nothing to do with why it's called challah you idiot.
@@ChefChrisDay Perhaps you should check yourself. There is no reason to be a dick on a cooking channel.
You obviously can't be from NYC if you don't know the difference between challah and Italian bread. Good job, Paul. These look great. Just like the ones in the window at Vesuvio Bakery. 👍🏼😋👏🥖
😱In Amerika habt ihr wirklich keine Ahnung davon,dass man das Wasser nicht einfach so laufen lässt😭🤯😤
Die Welt besteht nun mal nicht NUR aus Amerika,der Rest der Welt hätte auch noch gerne was vom kostbaren Nass,dem Wasser🙄😬
Was an dem Brot Italienisch sein soll,weiss ich nicht,geht eher in die türkische Richtung🤷♀️
This could have been a good video if not for the annoying music.....
Super annoying loud music no one wants to hear that chit next
Shame you don't give ingredients by weight. It looks like a great recipe, but I've been burnt too many times by recipes measured by volume. It's fine in your own kitchen working your own recipe when you know what you're doing, but it's difficult to reproduce over the internet. Your cup of flour might be 20-40 grams more or less than my cup of flour. In a recipe with 5 cups of flour that can be more than a whole cup of flour different.
you dont give the recipe amounts! how could you have a HOW TO video and not give that info...waste of time!
sjp46580 sorry I though the link to my site was up there www.paulversusfood.com
Would it kill you to get the amounts at the beginning of the video. I hate watching video and guessing. Yes, I know the amounts by looking but for new people to baking why it harder for them. Plus it gives you something to fill the time. I rather be engaged than watch you mixing with no real dialogue. .
Sorry I have the recipe listed on my website please follow the link. And enjoy
paulversusfood.com/homemade-italian-bread-episode-30/
WOW you are so wrong. Starter is 2 cups of Flour and 1 Cup of water. Well its not uniform. Too much water. Does not look like yours. Its all water.
Sorry I stand by this its 2 cups of flower 1 cup water for the starter
@@paulversusfood4775 Thank you. It just looked too much water. Well I am making second half right now. Thank you buddy. I will let you know how many LBS I gain!!!!
The problem with flour is you have to get a feel for how it should look. His starting is basically the bread dough left to ferment longer. Som recipes call for a sponge starter which is very watery but works great. You don’t really need so much starter but to each their own. His bread looks great.