The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dabrownman, I'm scalding!

BXMurphy's picture
BXMurphy

Dabrownman, I'm scalding!

Hi, dabrownman!

I'm doing a scald tonight! I don't have a dough to put it in, my 70/20/10 AP/WW/Rye 100% starter is four-five hours past peak having been feeding it twice a day for the past three days or so (which is fine...). But I don't care! I'm so excited that your toaster oven idea set at 150°F with the door ajar is doing wonderful things! It's starting to smell AWESOME! Yahooooo! :)

Of course, it's taking awhile to dial in just how far ajar the door should be and at what setting my toaster oven should be but I wanted to report in.

The oven is hopping around mostly below 150°F. Because I'm being overly cautious, the highest the internal temperature of the scald has gotten is 113°F after an hour. I've been stirring every 15 minutes. I have gluten galore and it's more of a stretch and fold stir. At the one hour mark, I needed 6g top off water but I went 8-9 because I know rye and whole wheat need more water. The temperature dropped but so what? I'm pushing ahead and dying to see what happens!

Can I put it in the refrigerator when I'm done or should I mix up a preferment and put in there for use later on?

Murph

 

dabrownman's picture
dabrownman

the fridge doesn't do much since there wee beasties aren't in the mix.  Sometimes I out it in the sutolyse, sometimes I make the 3rd feeding for the starter build using it.  sometimes it just get mixed in with the dough flour.

You really want to get the temperature up to 14 F if you can.  Ever 18 F increase in temperature up to that point makes the amylase work twice as effectively.  You want to end up with a mass of gelatinized flour that is really sugar in disguise!

You will see the difference that a baked scald can make in your bread no matter how you use it.

Happy scalding

BXMurphy's picture
BXMurphy

Got it! Just like anything else you put in a loaf... nuts, seeds, barley malt....

Can I rush it to get the internal temperature up? I'm going to try upping the oven to 160°F to push the heat into the mass but I figure the outside of the mass will go past 150 in the process. Oh, who cares? I'm stirring every 15 minutes... nothing's going to go wrong. :)

It's pretty neat, though. I can hardly wait to bake with it!

Thanks for showing me that neat trick! 

Murph

BXMurphy's picture
BXMurphy

Getting time for bed. Tomorrow, I'll warm the water, flour, bowl, and toaster oven up to 145°F each separately to give me a running start in order to finish it in one night.

Today, I dialed in my equipment and tried sneaking up on 140°F with everything at room temperature. Live and learn...

Murph