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.