The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scalding Flour

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jsk's picture
jsk

Scalding Flour

I am planning to bake a sort of pain au levain tommorow by using 30% Graham flour and 5% rye flour (and 65% bread flour). I have decided to scald the Graham flour (to make a mash) because I've seen here some posts about the flour forming an unpleasant crust and the bits of germ and bram making the gluten difficult to form. So I decided to scald the flour as I read here somone did. I heated the water to 150F and stirred the flour in (I used a 2 water to 1 flour ratio). I then put it in an oven preheated to 140F and left it there for about 45 minutes. I then took it out to check on it and when I put it back in I must have accidently turn the heat up to 200 degres. Until I've noticed 15 minutes had gone by and then I took it out and let it cool because I was afraid of over enzyme action and too much starch gelatinization.


When I took alook at it now it has large pieces of something that looks like a wet dough swimming in a watery mixture of flour and water. Is it ruined? Have the starch gelatinized too much and ther is nothing I can do or is it ok and useable?


Thanks a lot for your help.

PMcCool's picture
PMcCool

jsk,


There have been a number of posts about using scalded, mashed, or even boiled, flour in breads.  Try using the Search function near the top, left-hand side of the page.  You'll get a wealth of material.


Your question triggered a memory of a post by Bill Wraith, who was a frequent poster in the TFL early days.  It took a bit of digging (lots of entries featuring the word "mash" with banana, potato, etc.), so I hope it is of interest to you.


Paul

jsk's picture
jsk

I've saw another post that he posted about mash breads but this one has more of what I am looking for. If any of you know about how a mash should like and if what I've described is ok I would love to hear about it.


Thanks again Paul.

ananda's picture
ananda

Hi


I think Reinhart's Wholegrain book is where you will find out this sort of info.


Best wishes


Andy

jsk's picture
jsk

WGB is where I started this whole "jurney" of mashes.


Anyway, I've decided to make the dough with the mash I did and I'll see what happens. I will post abput the results when I'll make the bread.


Good day!