Somehow in all the time I've spent in Boston I missed Scali bread, which I've since discovered is common in the area. I made some this weekend, using a recipe from King Arthur Flour, and despite my many other baking projects, not even a crumb of this bread is now left. The dough was beautiful to work with--super smooth and supple--and I managed to keep the sesame seeds confined to just part of the kitchen. I will definitely be making this bread again, and soon.
