Scalding Technique Explained | How to Make Your Bread Last Longer

Scalding is an old European breadmaking method which is performed by mixing part of the flour in a recipe with boiling water and then letting that mix sit for several hours before adding it to the final dough. It is also adopted and widely used in Asia where it is known as Yudane.
What does scalding achieve? The main purpose of using this method is to extend the shelf life of bread. But it can also improve the texture of it especially when used alongside other ingredients. Mixing flour with boiling water essentially cooks it. Starch gelatinizes at a temperature above 65C (150F). During this process liquid is absorbed by the starch which makes it swell up.
The swollen starch can hold more water and it holds on to water a lot better. It allows for the hydration of the final dough to be raised while still achieving the same volume in the resulting bread. The more water is used the longer the bread will take to dry out. Another benefit of scalding is that it damages the protein in wheat flour weakening the gluten structure which makes the final dough looser and the bread lighter. Think of it as an egg or fat replacement method. It makes for a great alternative in vegan baking.
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[@ChainBaker]

📖 Read more in the link below the video. 🌾 Click here to support the channel ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@TheDuckofDoom.]

The temperature needed to gelatanize starch is above the temperature that will destroy the amylase enzymes. However the enzymes in the remaining raw flour may work on the geletanized starch from the scalded flour. A pate a choux method may result in better gelatinization (or just increase the portion of flour scalded).

[@geraldsahd3413]

What are we all like about Charlie is that he’s taught us baking and not recipes.

[@ChainBaker]

🙏

[@shelleyhender8537]

@@ChainBaker EXACTLY!🇨🇦

[@chadmcalpha3511]

@@ChainBaker Well I mean he does make a ton of recipes as well lol but I do understand what you meant by that. I have to thank Charlie for teaching me so many things for free! these videos help me sate my curiosity about why I put these ingredients on my bread and generally make me a better home baker.❤ Btw I just finished making the Banana cake recipe you made a few days ago and my family loves it! a lil bit of tweaking where I added a tablespoon of squeezed orange juice and one squeezed calamansi just to balance the sweetness of the cake.

[@damianrhea8875]

Agree. Having gained the knowledge of his valuable information, now we are a lot freer and can literally improvise with baking, and get respectably good or even better results.

[@shelleyhender8537]

@@damianrhea8875 So very true! And we have a great online community!☺

[@shelleyhender8537]

Each video is so clear and in depth…yet…Charlie you make baking even more ENJOYABLE than ever! I know that I and others are truly GRATEFUL for all the effort and time you put into these fun and informative videos!🇨🇦☺🇨🇦

[@ChainBaker]

🙏

[@AlkonKomm]

in germany we differentiate between "Quellstück", "Brühstück" and "Kochstück" Quellstück: you mix coarse flour (or seeds, etc.) with room temperature water and let it sit (often overnight in the fridge) Brühstück: you mix boiling water with flour and let it sit (usually you use 1.5x as much water as flour, e.g. 100g flour 150g water) Kochstück: you mix boiling water with flour and cook it until it turns into a "pudding" (usually you use 5x as much water as flour, e.g. 20g flour 100g water) Quellstück we typically use to include sth like pumpkin or sunflower seeds, Brühstück and Kochstück we use for bread that otherwise dries out too easily (speltbread particularly)

[@christelchristely2816]

Danke für die Erklärung❤️

[@UponTheShadows]

Charlie. As a guy who's always been confused about making dough and always use cups for measuring. You converted me to a scale measurer and have really helped me understand a life long mystery on how to make good bread dough. I would like to personally thank you so much

[@ChainBaker]

Cheers :)

[@dbzsuperfan711]

Same here man, I felt like a dummy for not being able to make bread for a long time. The moment I picked up the scale, bread has been baked daily in my house

[@schumyschumy]

I don't get why you're not at 5M subs... You've got by far some of the most educational and well made videos

[@ChainBaker]

Thank you! 🤩

[@tissuepaper9962]

He's not at 5M subs because the vast majority of modern people just don't give a shit about cooking and other skills that one might call "home economics". The average person in industrialized nations today bakes bread by buying it at the store, they've never even considered making their own, which is just really sad IMO.

[@chinabluewho]

@@tissuepaper9962 If it wasn't for corn bread I definately wouldn't make home made bread as I am not a big home cooker but Mexican corn bread and slow cooked pinto beans with bacon is to much for me to pass up.

[@tissuepaper9962]

@@chinabluewho I started cooking at home for the cost savings. Then I started miraculously dropping weight and realized I was eating a lot healthier when I had to cook everything, so I started cooking for health. Now I'm at a comfortable weight and income, but I still cook at home, primarily for the satisfaction of making something with my own hands. I won't presume to know why you don't often cook at home, and so I won't tell you that you should start doing it more, all I will say is that home cooking is good for your wallet, good for your body, good for your mind, and good for the planet. I will also say, the more you cook for yourself the less like work it feels.

[@khurram88]

Tried this with the 10% wheat flour I use in my Sourdough. Softest Sourdough ever :) No other changes to my recipe, just this.

[@Frag-ile]

I used to long period scald rye flower for a light rye bread some time ago, but not by keeping it warm. The dough would use half rye and half wheat flower so I would scald all the rye flower with all of the water intended for the dough and cover it up in a plastic container. The thermal mass of the water and the insulation of the plastic kept the temperature well above 65C for many hours. I would usually set the scalding early in the day and it'd be at a good baking temperature the next.

[@ConorMasterson]

So I made a white loaf using a slightly modified version of this recipe and holy dough balls, it is good bread! For the scald, it was a little dry so I moved an extra 10g of water to the scald. I added 4g of sugar and one egg yolk during the mix, then a cold bulk ferment for 5 hours, shaped and put in my bread tin and left overnight (12 hours) and I baked it in the morning at 430f for 20 mins with a steam bath. Turned upside down for a few mins to crisp the bottom and sides. It is the greatest thing I've ever baked. Hands down. The crust is crisp on the outside and chewy inside with a slight saltiness that I'm still thinking about. The crumb is soft and even, with good bite to it. Excellent toasting bread. So, so good.

[@ChainBaker]

Nice one! 😎

[@Maya_s1999]

What an original set of ideas! Loved the video, subbed!

[@Chris-ut6eq]

I've not tried this technique before, and only heard about it by watching one of your other videos. Thanks for teaching technique and not blind recipe following. Recipe following kept me from learning 'baking' for most of my life. Now after one year of eating only what I have baked I feel a tiny degree of mastery of a couple techniques and have been looking for ways modify texture of my more rustic wheat breads.

[@menace46]

Thank you. Such an excellent demonstration.

[@mattlevault5140]

So many methods... So little time! I made your yudane rolls for a burger, beer, and bourbon party before Christmas. They were so good, one guy forgot to put the burger on his bun! Looking forward to trying this with some whole wheat. Whole wheat breads have been problematic for me in the past, often becoming "bread cudgels" as the finished product. More useful for self defense than eating... 🤒

[@koubenakombi3066]

Hot topic! Thank you, Charlie!

[@piratesalleycats2290]

Terrific educational info! Thanks for teaching!

[@laurajackson6860]

Having never heard of scalding before, I'm intrigued enough to want to try it. Thank you!

[@ae2948]

Great video. 10 stars. I just learned so many things.

[@CathyCawood]

I'll try this out tomorrow. Thank you!

[@relaxingquietkate]

Just made a lovely loaf based on the linked recipe. Scalded the whole wheat (20% of total flour) with butter, salt, and some maltose. I bloomed my yeast with the rest of the water, and used 80% bread/strong flour. Did a short knead and then three light folds/kneads every 20 minutes and then chucked it in a Pullman loaf pan overnight. Straight in the fridge, and straight into a hot oven in the morning. A really successful loaf and the scald really helped with texture. The loaf was so moist I thought it wasn't done... It was.

[@ChainBaker]

Awesome job! 😎

[@kst6959]

Absolutely wild how much darker the white scald loaf turns out. Can't wait to try this!

[@yuu-kun3461]

I am using the method whenever I make donuts or cozonac. In particular the last one can be rather dry despite a sticky dough so the yudane helps a lot the end result. I made a babka with the same dough and it lasted several days, uncovered even, and didn't stale at all.

[@Dracu1987]

Great tip, thanks! I love cozonac, but it tends to dry out really quickly, so scalding might be the solution...

[@andmusicforall]

This was a fantastic video! Thank you

[@denaross]

Interesting as always! Going to try it with my next rye loaf

[@kr4536]

Your videos are concise, thorough and easy to understand. Absolutely brilliant. I'll bet you would do well with making other videos about topics you're passionate about. 👍 Great work!

[@ParanoidLloyd]

Thanks a million times for your fantastic content, keep it up!

[@ChainBaker]

Cheers! :)

[@Jeepy2-LoveToBake]

Many thanks for the videos you share with us every week! They have vastly improved my bread making skills - thank you again!

[@ChainBaker]

🥰

[@Jeepy2-LoveToBake]

@@ChainBaker My initial comment keeps disappearing - YT really doesn't like me - haha

[@ChainBaker]

It's funny that they censor you, but leave me to deal with all the actual spam 😆that system works backwards sometimes..

[@Jeepy2-LoveToBake]

@@ChainBaker 🤣

[@MyNameIsChristBringsASword]

I am shocked and amazed thank you what a wonderful secret to bread making

[@mortonharwood9836]

I made those Yudane burger buns awhile back and they were easily the best homemade buns I've ever had!

[@1MrJava]

Thank you! Your Videos explaining, Scalding (Which I would have never thought of), Pre-ferments, Milk Powder, Eggs, etc, they REALLY help me understand what each ingredient is doing in my recipes. I'm currently trying to replicate "Melonpan" from Japan which is a Sweetbread with a think Sugar cookie top. After 3 so-so attempts, I determined that I had to gain more knowledge about the actual process to get that ideal soft, sweet bread with some "pull". I feel you have truly helped accomplish that.

[@thomasbroker69]

Never heard of scalding, nice will try that,thanks

[@gregorydemott1369]

Alot of information Your a master, once understanding. Working too understand

[@G-gnome]

Thanks, ChainBaker! Now I have the right baking technique for hoagie rolls! Soft and doesn’t break when handling👏👏 i still use cognac to get the brioche taste.

[@ajdj9266]

Me ha gustado mucho el experimento, muy didáctico!! Lo pondré en práctica. Muchas gracias!!👍

[@doremiancleff1508]

I really love what yudane does to the bread. It gives it all the qualities that some might love from storebough bread, but with no negatives. I've made dinner rolls with a full enriched dough (butter, sugar, egg) and yudane that pretty much felt exactly like a soft storebought buns, but tasted infinitelly better. I also heard it helps bread to last longer, but i can't tell if it's true. My bread never last for more than 2 days. Just get devoured.

[@feliciagaffney1998]

I can tell you it does allow it to last longer. I've made Shokupan that will last over a week. I'm a single person, so I'm not eating all my bakes in a day or two.

[@SilvaDreams]

@@feliciagaffney1998 It's not that is lasts longer so much as pre-hydratinng part of the flower simply has it holding more water when baked. YOu can get the same effect by adding a bit more water in the same parts he mentioned and letting your dough sit longer so it hydrates further.

[@feliciagaffney1998]

@@SilvaDreams but Shokupan still takes at least a week before molding. Can't say quite the same for high hydration dough.

[@NotMyNameGrandma-wz9yx]

DoremianCleff, you are so right! I made enriched rolls last weekend (a double batch) and they were gone in two or three days. I have never been more pleased by the texture of my rolls. I plan to incorporate Yudane or Tangzhong in my recipes as much as possible.

[@kaleem_k]

I can't wait to try this!

[@OborinPaul]

I recently came across a recipe for traditional Borodinsky bread and noticed that it includes a scalding technique with malt and rye flour. Although I initially followed the recipe and had a satisfying result, I didn't understand the purpose of the scalding technique. Thanks to your video, I now understand how it can improve the quality of the bread. It's great to have a better understanding of the process!

[@janespencer7864]

Up until now, I've only used the tangzhong method. However, the yudane method seems much easier with better results. I will be adjusting my recipes going forward. As always, thank you for the education!

[@greghanlon2235]

Thanks Chain. Good video.

[@asherbelles1305]

Excellent results doing this 10% of flour in my last challah batch. Might try it at 15-20% next round. Bravo!

[@melodioushaste]

You've convinced me. When I make bread next week, I'm going to give it a try.

[@dixie3058]

I must try the scold method thank you 😊

[@SuperTort0ise]

6:05 I'll be a master when I can do that to clean up. Always love the principles

[@ChainBaker]

😁

[@neillandscape1376]

Great Video ! Thanks !

[@zoemetro9824]

I want to try it with pan pizza. Thank you so much for your wonderful baking.lessons. I have learned so much and look forward to learning more with each new video. I especially appreciate these new videos that make baking more approachable / easy for a lazy home baker.

[@AnimiHFR]

How did it go? I was thinking about the potential for pizza given the gelling effect and the water ratio increase.

[@diegomadero3792]

I'll will definitely try it. Although I'm a little worried about mold, since I live in a high humidity and temperature city; don't know if the extra humidity could make it more attractive to it. We have found that packing our bread in cellophane can definitely improve shelf life too, but if the bread is not properly cold before packing, it very rapidly gets moldy. Thanks for your videos!

[@kevinu.k.7042]

Gosh, such a superb video. You pack the info data in wonderfully. Notes have been made 😁 Ta!

[@ChainBaker]

😁

[@peterbathum2775]

Very good. Thank you

[@guillermogilthemessenger]

Great video man. Just came here to say that, after clicking on this video, KZbin asked me 'are you a blues fan?'. Nothing else to say. Have a good week everyone.

[@NoZenith]

🤯 I am not a Baker. I have not looked in the sciences or taken any classes but I've watched a lot of KZbin videos and dabbled at home… I have never come across the scald method until now. Thank you very much

[@mickhunt1965ii]

Superb video!

[@alexhurst3986]

I will give this a try next time I make bread. I am always on the look out for different bread techniques. I have a bread proofer and can hold the scald at 65f, Ill give that a go.

[@littlelaz7246]

Charlie, another excellent and informative video. Also, I made your brownies from a couple of weeks back. They were dangerously delicious!

[@onebugga9200]

Me too, so good. Used dark brown sugar and they were so rich

[@princesskanuta3495]

you're a Genius!!

[@ChainBaker]

Maybe in another universe 😅 I'm glad you find my videos useful 🙂

[@speakingconstitution]

I mill my own flour for each bake & use a scald method of autolyse that has completely revolutionized my sourdough baking by allowing me to make light & moist artisan whole grain flour loaves that stay fresh for days in the bread box.

[@ritabarsi6064]

I am a sourdough convert and only 2 of us to eat it so it gets dry. Could you share your recipe for your bread with sourdough starter?

[@speakingconstitution]

@@ritabarsi6064 well then you are in a similar situation as we are ‘empty nesters’ with occasional extra bodies on the weekends. 1st things first, I do sift my fresh milled flour with a #50 flour sifter. This allows me to utilize the bran as an additive and not part of the total flour. I add just enough scalding water to the bran so that it is completely wet like a stiff paste but not soupy and then cover it & let it rest & cool. I add it in along with the levain & salt. Here is my basic recipe: 350 gr fresh milled sifted hard wheat flour 100 gr bread flour 328 gr scalding water 90 gr levain 11 gr salt Combine the flours and then add it to the scalding water & mix until there are no dry bits of flour, cover & let rest & cool for 1 hr. Add the scalded bran, levain & salt & mix/knead until it is smooth, this usually takes me about 5-10 min, cover & rest for 30 min. then perform a set of stretch & folds, repeat the rest then stretch & fold cycle 2 more times. Then shape, place in whatever vessel you use to proof it in, I then place it immediately in the fridge until whatever time I am able to bake it the next day, however, I have left it in the fridge for as long as 3 days when we had a family emergency come up & it baked up beautifully & stayed just as fresh as if it had been baked earlier.

[@Erri-kb6et]

@@speakingconstitution How much water in your levain?

[@tissuepaper9962]

@@Erri-kb6et at some point you're just going to have to make some bread my friend. Agonizing over the percentages and the recipe isn't the point of baking.

[@Erri-kb6et]

@@tissuepaper9962 It is when you have to have consistensy in the product you sell to your customers. Percentages are important, recipes not so much. But in this case since it is a recipe that can be read by maybe not so experienced bakers, why not mention the ratio or just the amount of flour and water in the levain? just asking.

[@Phlya1]

Thank you for covering this, I suggested this topic in the yudane/tangzhong video :) Keeping the scald at 65 is key, actually! It's not for better gelatinization, it's to allow the enzymes in the flour time to actually break down the starch (you'd add like a spoon of the flour to the scald after the rest of the flour is well mixed with the water; alternatively, you can use diastatic malt for very efficient starch hydrolysis, but typically whole grain rye is scalded without it, while white flour has much less enzymes and malt is added). After 2-3 hours incubation the scald becomes much more liquidy and sweet. This is what will promote the fermentation, since the scald will be rich in maltose. In professional large scale recipes this is not done purposefully, simply because they use much larger quantities of the scald, and it simply cools down way slower. Also, try adding the caraway seeds into the scald! Or any other spices you are adding. Hot water releases their aroma better I think. Keeping it at 65 for hours is a little complicated and depends on what equipment you have... I've done it just in the oven set to a very low temperature measured with and external thermometer (since 5C error can affect the result a lot). Others use an instant pot, a sous vide setup, or any other way to control temperature in that range. Even just a thermos works well enough I think, btw.

[@AJAA2916]

So after you scalded a flour, you put it into a 65°C chamber then let it inside for 2-3 hours? Also what kind of malt do you suggest? I only have diastatic malt here, differed by light/medium/dark

[@Phlya1]

@@AJAA2916 exactly. You need diastatic malt, doesn't matter much what kind exactly. Traditionally it would be rye malt for rye bread, and wheat malt for what bread... But nowadays barley malt is much easier to find, and there is no reason not to just use it.

[@AJAA2916]

@@Phlya1 thanks! Do you know how much diastatic malt I use by % from total flour? Also should I add it along with scalding or after the flour is scalded?

[@ChainBaker]

Cheers for the tips, Ilya!

[@mberglof]

Just as a side note.. 62-65°C is the sweetspot when you are brewing beer to get the most fermentable sugars released from the barley. Somewhere around 70-72 you get sugars that yeast don't like, but it adds sweetness. If you are doing smaller scaldings, try heating a big pan (3-5L) with water to 65, take the water you need for the scald and then put a container in the pan. I'm used to a insulated 35L boiler and it's dropping perhaps 2°C/hour ouside (15-20°C). Try measuring your drop over an hour to see if this might work for yuo. I would say that 1-1.5h should be enough, cramming out that tiny extra ammount isn't worth the extra energy it takes to keep it warm.

[@abhijeetsalvekar]

Fantastic

[@mrkiplingreallywasanexceed8311]

🥰🥰 welcome back to my feed gorgeous, I had to have a few weeks off to recover from the neuron overload from last time🤗🤗 I shall have to try the videos with the sound down and the subtitles on as the voice is so sonorous too I just can't concentrate😅😅☺xx

[@moonriverman9515]

Pretty great !

[@gregsavchuk3239]

Charlie, many thanks for sharing your very in depth knowledge & passion for baking breads! I was a novice baker a few weeks ago, now after watching dozens & dozens of ur vidz, I think I could go Pro! Do your own cooking & kind regards 2all...

[@ChainBaker]

✌😎

[@followme8238]

Thank you!

[@maitlandbowen5969]

What a fantastic video and a most interesting person 🍃🍂😊🌈

[@JeffO-]

Great addition to the Yudane and Tangzhong (sp?) video. As usual, answered some questions. I did Yudane for the first time yesterday and was surprised how tough the Yudane mixture was. I want to try using more water (higher ratio) as you suggest.

[@helenedesmarais8697]

I want to share this experience; It DOES affect the proteins and lessen gluten formation as a result. So. I was using a very good quality white all-purpose flour bio unbleached. This time, I used a regular cheeper standard flour and tried the yudane method. Results: practically no gluten formation after kneeding and waiting plenty . Lucky for me, I had some gluten flour ( 70% protein ) . After making 3 additions, it corrected the problem. SO... Lesson learned.

[@moniquehebert178]

I use milk for scalding or for all my liquids in my recipe bc it tastes better than just water. Love it. I don’t wait 3 hours, I use fairly soon after mixing with really hot milk. I then add my cold milk and then add the rest of my ingredients. It’s delicious

[@leighmeow1680]

Two really great ideas that I've seen so far to proof bread or other yeast doughs have been filling a seperate container with boiling water and then adding the yeast dough in a covered bowl to proof. I am anxious to try this since I have not had very good luck in proofing yeast doughs in the past. This looks very promising. My apologies to anyone that has already mentioned this, i am too lazy to read all the comments.

[@leighmeow1680]

In an oven or microwave...i forgot to mention that

[@hlgcory]

Just discovered your channel. Really enjoying your content! Would love to see some tips on how to adjust baking techniques when in high altitude + dry climates. I’m in Colorado here in the US and there’s really not much on this topic on KZbin.

[@ChainBaker]

I have not had any experience with higher altitude baking, so I can't add much. I'm basically at sea level here in London, UK.

[@tbmike23]

Can't wait to try this with my overnight Brioche dough.

[@user-bw2cr9qo9b]

Thank you

[@Hexsyn]

I want to make a lambas bread inspired bread... this is very useful to know

[@gerryjohnson294]

Thankyou...very interesting. I make a Jewish Rye Bread using an overnight preferment. It is flour, cool water and a pinch of yeast. I will try this next time.

[@onebugga9200]

Some steamers you can program a temperature (up to 100c) and timer. Very handy to maintain 65c for a couple of hours.

[@kathygarner419]

Charlie: I have a dehydrator with adjustable temperatures and it would keep the scald at 150 degrees F or 65 degrees C for as long as you would like. Although, I would recommend covering it up to stop it from drying out. I use ceramic unglazed tiles heated to 250 degrees F and placed on a thick bath towel, that I place in the bottom of my coolers when I travel to other locations with heated foods to keep them warm. This technique will keep the food warm for several hours. I see no reason why this would not also work for keeping the scald warm for several hours. I would place a second towel on top of the heated tile to avoid over heating the scald. I also use this technique in my bread baskets when serving large dinners to keep my breads warm.

[@mariasearle3508]

I've used the scald method for the borodinsky. It turned out great. The hardest part of making that bread is the wait.🤤

[@llywyllngryffyn8053]

I use it all the time now. I'm having trouble thinking of a reason NOT to use it. I made a massive Steak House Black Bread in my Dutch Oven at Christmas. It was amazing and huge. A week later, it was still soft and delicious.

[@spitefulwar]

Scalded dough is also one of the secrets of a killer baguette

[@NEMO-NEMO]

Great video!!! I know the Asians use it all the time even with flours for desserts specially pie dough. Thank you.

[@prjndigo]

temperature controlled proofing can be done in the bowls in a sous vide bath system, I strongly suggest using a plastic lined cooler, just put some bricks in the bottom in the water as support and get it to temp

[@jimdavidson3345]

Just learning about proper bread making by watching your videos. Am wondering if scalding could or maybe should be used IN ADDITION to a preferment. You are an amazing teacher. Thank you!

[@ChainBaker]

It will work just fine. The only problem is that there may not be enough water for both 😅 I sometimes do a scald and then cold ferment the whole dough after mixing it up once the scald has cooled down. It achieves the same result as pre-ferment.

[@LeFriendBandit]

Maybe an immersion circulator would be best for keeping the temp at 65C? Putting the dough in a water tight zip loc (maybe a freezer bag) or something should work well enough. I haven't tried it so I'm not sure how well it would actually work but it might be worth a try

[@silvermoon3486]

Nice 😊❤👍🏼

[@jasont.1530]

Professor Chainbaker!!! Can you do scald technique with pretzel dough? That would be a great video!

[@ChainBaker]

You'll probably do it before I do 😅 You can use this method for any dough!

[@zoemetro9824]

Great idea! I will try that too.

[@liskl5982]

In the American south, part of the cornmeal is often scalded. It makes the finished product moister.

[@gregorydemott1369]

My head is spinning, very inspiring I hope teenagers watch this,

[@robertmarks2379]

Holy sh1t I've learned more from this channel than i ever knew!! Your videos on what milk, sugar, flour and now scalding. Love the channel mate 10/10 and a tip of the hat to you good sir 🎩👆

[@ChainBaker]

Cheers! 🤩

[@robertmarks2379]

​@@ChainBaker no thank you! Your sharing your knowledge and were all benefiting. Have you done a video on malted brown bread flour?

[@ChainBaker]

Not yet, but I'll probably end up doing it someday 😁

[@Danielle_1234]

I do scalding / yudane like doing an autolyse, I mix all of my bread flour and water together and let it sit for 30 to 60 minutes. The only difference is the water is boiling. Then I add all the other ingredients and knead. If I want to break steps up, doing a yudane earlier, I'll throw it in the refrigerator for hours up to 3 days. One can do a poolish and yundane at the same time, and then let them sit at room temp or in the fridge together for more flavor, then combine and knead.

[@martin_mue]

In German this is called a "Brühstück". Also used when adding seeds to a bread.

[@WobblyAdam]

Hello, thanks for all the informative videos. I generally make my loaves using a poolish as I like the stronger yeast flavour and texture it brings to the party. Can you think of any reason why I couldn't add in the scald method to my loaves while retaining the poolish?

[@ChainBaker]

You can!

[@khurram88]

I’ve noticed the difference water temperature makes on roti dough (made with atta). Tepid water results in a much softer roti even when used in the same ratio against room temperature water. Would love to see a video doing this comparison. Another method I would like to see added to the test is Bong Eats Roti recipe. They scald the atta flour.

[@mathewritchie]

Some crock pots and rice cookers have a yogurt setting that can be used to keep warm,mine can do 40c for yogurt and60-70c to make amazake.

[@nebelnes]

Holding the scald at 64C is another beast altogether. In the matter of fact to take the benifit out of it you have to add about 20% of the flour you used in the scald as raw flour as scalding kill enzymes in the flour. So enzymes in the untreated flour will convert starches in the scald into sugars to the point that the scald becomes really sweet. Very similar process that beermakers do with the malt. This is then used mostly in rye baking that calls for over 70% of rye. You wi have to use sour dough starter or other means to acidify the dough to prevent sticky bread.

[@JRattheranch]

Hi Charles! It's me again, complaining 😂😂! So, being as I'm living here in eastern Europe, central Europe, according to Lukashenka.... 🤔🤣🤣 I watched this video and thought! Maybe if I use this in conjunction with the Russian 14% protein flour, and follow up with your other tuition, maybe it will be really interesting. You so often encourage all of your devotees to experiment and report back! I scalded 200g of flour with 300g of water! Yes I know... It's a lot but this Russian flour doesn't conform to European recipes, as you suggested! So 12 hours later, I added 100g of warm water with 1g of dried yeast. Let it start fermentation and after it trebled I popped it in the fridge overnight. I added 80 g of water with 7g of dried yeast and popped it into my Kenwood with an egg yolk and 380g of flour. 5 minutes later I added my salt, 7g and after another 5 minutes let it rest for 1 hour. Knocked it back and left it another hour .. 😃 Shaped my rolls.... 15 off and let them rise for 2 hours. Set my oven to top and bottom for 200C and baked them for 18 minutes! Unbelievable results.... Each roll was 80g after shaping but after they cooled.... The lightest sandwich rolls you could ever imagine 🤗! Thrilled! Thank you so much for encouraging us all to experiment, not just follow a recipe! You're the "Boss"! 👌👏

[@ChainBaker]

That sounds like a great recipe! Thanks for sharing too 😁 Happy baking, John! 😎

[@anders3516]

I've been preparing scalds with course flour (and even steel cut oats) in advance with recycled glass cans with wide mouths and metal lids. I also add the bread spices, sweeteners (treacle, malt, molasses, etc.), fat and salt. I add extra water to give it more of a porrige consistency, which is easier to integrate, and adjust the additional water accordingly. It's a simple trick: mix the ingredients in a bowl, boil the amount of water you need, pour a little into an old salsa or spagetti sauce jar, add the ingredients then pour the remaining boiling water on top and gently shake. You can also mix the ingredients directly in the jar, just make sure you stir it out to prevent lumps on the bottom. Let cool on counter and then refrigerate. The jar will reseal itself and can be stored for weeks. If you follow proper canning sterilization procedures, you could likely keep at room temperature.

[@ChainBaker]

Cheers for the tips! ✌️😎

[@mikewurlitzer5217]

I've used Tangzhong and Yudane for White and White/WW and WW breads and it has never failed to deliver the claimed benefits. I will try this on my next Rye bread bake. I know of nothing in baking breads, which is as reliable in achieving the claimed changes in bread.

[@LeeGoddard89]

I’d use a cheap yogurt maker/fermenter to keep a constant temp. I’m pretty sure most go up to 65c. Mine is a Lakeland brand available on Amazon and holds 1.8ltr at between 25c-65c which makes it great for keeping preferments or sourdough starters at your chosen temp if like mine your house is cold during winter. I’ve even been toying with the idea of making black garlic in it.

[@norcalovenworks]

Make black garlic in an old rice cooker set to warm, but set it up in the garage, because your wife will make you move it there when the garlic begins to smell anyway.

[@sbettybop]

Thank you for your video. It is very informative. I just recently tried the no knead method just because it is easy. I wonder if the regular knead bread last longer than the no knead bread. What are your thoughts?

[@ChainBaker]

There should not be any difference.

[@_general_error]

I have put eastern european bread scald made according to your recipe in sous vide machine for 6h and 12h respectively, and compared them to the same bread made with 12h room temp scalded bread. The 6h scald produced the best softest bread, which was almost like freshly baked 2 weeks after baking.. no kidding, the last piece was as fenomenal as the first. But the other two had huge problems in that regard.. they ware simply touch and didn't give much. The 12h scaleded bread was firmer, but seemed same as the unscaleded bread... but that might be due to the using a frozen potato... yeah I changed the source of potatoes in that batch...

[@RobertWicks]

To hold the temp of the scalded dough, you might try using the sous vide method and putting it in a plastic bag, submerged in water held at 65c.

[@joannevartuli4058]

Hi Charlie, really appreciate a KZbin channel. I have learnt so much of you I have a question for you could you use scalding technique on doughnuts? I ask this question because I deep fry my doughnuts

[@ChainBaker]

I have such a recipe lined up. Coming on the 28th 😉 it definitely works!

[@joannevartuli4058]

I’ll look forward to it thank you

[@Penguinishy]

The algo recc this and I watched, you mentioned a method to keep it at 60d for several hours you could probably achieve that making a small box out of insulation foam, and homebrewers heat mat with a thermostat.

[@VanityismyReligion]

Hi! Video idea: How to formulate a bread recipe. I know the principle. But it feels quite overwhelming. Where to start, what not to do, etc. Lots of love!

[@jjudy5869]

Charlie has a video showing how to work the formula.

[@VanityismyReligion]

@@jjudy5869 I know, I´ve watched it, but it still seems very abstact to me. How much water do the different types of flour require? If I want to achieve a different result, what do I add/remove from the basic recipe first? What ingredients/techniques do or don´t work well together? What are indicators for what went wrong? Should I add vital wheat gluten, if I replace some of the flour with something that doesn´t contain gluten? Do I then have to remove some of the flour, in order to "make room" for the vital wheat gluten, because more dry mass messes with the hydration percentage? I think it would help me (and maybe others) to watch someone, who knows what they´re doing, going through the process.

[@ChainBaker]

That would be an extremely long video 😅 All those things are covered in separate videos in the Principles of Baking playlist. And I have recipes using all the principles which you can use as examples to make your own recipes.

[@VanityismyReligion]

@@ChainBaker Hi! Thanks for answering. I really only meant a video of your process to create one recipe start to finish. I mentioned all the questions to explain why it feels daunting to me even though I watched ALL of the principles of baking videos. I think they taught me the theory very well, but when I sit down to actually write a recipe, I come up with nothing. Maybe it's me.