The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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yankeedave's picture

Scalding milk - effect on texture

April 2, 2013 - 9:22am -- yankeedave

I was reading the latest issue of PMQ Pizza Magazine and their "dough doctor" Tom Lehmann was answering a question about using milk in pizza dough. He said that milk "should be scalded prior to using it in dough - this will prevent unwanted softening of the dough." He didn't elaborate.

Yet I've read statements that when using milk in bread dough, scalding is necessary to result in a softer loaf. I suppose I could conduct an experiment to find out, but short of that, anybody know what gives here?

ehanner's picture

As a follow up to my last post on super hydrated dough, I have been making a loaf every day now for 3 days. My first batch had 10% dark rye and my daughter thought it was uncommonly delicious. That's a big statement from a 17 yo daughter.

Day 2 brought a batch with only 5% rye and a less intense bake in the  early stage. The loaf was lighter in color and still delicious.

Today, I made a double batch and stayed with 5% rye which I scalded and cooked for 1.5 hours. After cooling to RT, I incorporated the rye and went to an autolyse period of 20 minutes. At that time I added the salt and yeast and folded for a dozen or so times to incorporate the salt. There was quite a difference in the way the dough felt and handled after delaying the salt for 20 minutes.

The flavor is quite unique. The nutty after tones are still there and it seems just a little sweet and wholesome. I don't think that is a very good description let me think about it and  talk to my testers.

Sorry I don't have an image to show at the moment. I'll try to get one up when my camera returns.


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