Рет қаралды 9,556
Scalding is a great technique for making bread extra soft and making it stay softer for longer. A portion of flour is mixed with boiling water which gelatinizes the starch in the flour. Adding scalded flour to the final dough gives it an extra soft texture. It also allows us to increase the hydration as the swollen starch absorbs the water a lot more effectively. You can find many recipes on my channel using this technique for good reason. It can replace eggs and fats to an extent, so it is great for plant-based baking.
We have made tortillas using 100% scalded flour and they turned out great. Super soft, flexible, and able to stay soft for longer. But I had never tried making loaves or rolls using such an extreme amount of scalded flour. Someone recently asked me to do it in the comments section of the tortilla recipe, so I thought it would be interesting to give it a go.
📖 Get the recipe ➡️ www.chainbaker.com/100-scald/
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