March 6, 2018 - 6:50am
Scalded Wheat Flour
I tried a 25% whole wheat flour recipe with off the shelf yeast but I scalded the wheat flour first. The texture came out about perfect, but the bread has a strong beer smell to it with a bit of taste. Did the beer smell come from scalding the wheat flour?
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I wouldn't have thought so.
Have you tried a tangzhong? Gives a nice soft crumb and is something like a scalding but uses 5% of the total flour and 5x it's weight from the total water.
Heat them up gently in a pan on a low flame. Keep on stirring till it begins to gel. Should only take a few minutes. Once the gel is formed then take off the flame and cool. Add this back into the recipe.
Interesting... I should have added that I only scalded the stone ground wheat flour. I read the boiling water breaks up the wheat structure that tears dough; i.e., to improve the rise. How does tangzhong work with wheat flour?
And the starchy gel improves the texture of the loaf. Works very well. Can you post your recipe and i'll rework it for a tangzhong.
I can figure out the ratios off of your instruction 5% flour and X5 water by 5% flour weight (correct?). I just read not to use wheat flour though, but use the white flour.
5% of the flour + 5x it's weight from the water.
If there is bread flour in the recipe then by all means take it from the bread flour but will work with all flour. It's done for the starch in the flour. It'll work either way.
I found this do you agree: "I mix the hot roux into the remaining recipe liquid ingredients immediately. Mixing well. The recipe liquid will then end up lukewarm. The roux can also be cooled to room temperature first or stored in the fridge, if desired." https://www.chowhound.com/post/tangzhong-roux-faq-986028
Also a good idea if you wish to use bread flour instead of whole wheat flour. Just replace 5% of the whole wheat flour with bread flour for making the tangzhong.
As for storing - I would leave to cool and then refrigerate after covering it with clingflim leaving no airpockets. Like shrink wrapping it.
I normally leave to cool for a bit (doesn't take long) while I measure out the other ingredients. Just don't wish to put anything hot into the mix for fear of compromising the yeasts. But as long as by the time the tangzhong and yeast mix it's at an ok temperature then fine.
125g WWF soaked in 200g boiling water. Cooled. 450g bread flour, 12g salt, 12g yeast, 100g water, 37 grams soft butter. Mix, knead, normal cooking from there.
RECIPE:
Re-arranged for a tangzhong:
Tangzhong...
Main Dough...
P.s. when refrigerating the tangzhong then 3 days is the advice given and if it goes off colour then don't use.
52% hydration?
With bread flour and whole wheat that has to be a very stiff dough.
I was just rearranging the original recipe and didn't even check that. Good spotting Mini. If there is no typo and this is the correct recipe the only thing I can think of is that the large amount of scalded flour + butter makes it close to 59% hydration with an even higher hydration "feel" to it. But yes! That should be check into.
Scalding flours is a very interesting technique. What happens, appart of the repercusion in the starch, is that you are "cooking" the flour, so the complex sugars in the flours are transformed in simple sugars. So that's the reason why this breads tend to be sweeter than usual. You can also balance the taste adding more salt (and obviously more yeast). I use the scalded flour technique for corn bread, for example. I show you this picture of Corn flour sandwich bread.
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Namely for Borodinsky bread and Bro de Milho.
I understood it to be something akin to porridge with similar effects of a tangzhong.
Those look lovely. Is the recipe a guarded secret? :)
is that a zig-zag score?
I'm new to bread making, and up for trying new things. How much more water would you add?
And the results you're after. 65% is a nice hydration for bread flour. 80% is a nice hydration for whole-wheat but you're adding in butter which will increase the hydration tad and hydration feel. So 78% for the whole wheat?
That should bring the hydration to 67.8% and the butter in top of that should give it a higher hydration and it'll feel like a 74% hydration dough.
Now for the tangzhong...
Tangzhong...
Main Dough...
Got home and looked at recipe. Should be a total of 375g if water. Sorry about that, but thanks.