December 8, 2022 - 1:17pm
Recipe Source and/or Favorite Mash/Scald Breads
I love 100% whole-grain bread with no additives - simply flour, salt & water. No surprise, but I have found that mash/scald breads to be the best of these types of breads. I still can't believe no sweeteners have been added!
I have seen recipes scattered about, but really only two good sources for multiple mash/scald recipes:
- Peter Reinhart's book 'Whole Grain Breads' where he prefers mashes. Mash: lower-temperature water (165 F) water added to grain for three hours.
- Stanley Ginsberg's book 'The Rye Baker' where he generally uses scalds. Scald: higher-temp/boiling water added to grain for 2-24 hours.
My two favorite recipes:
- Vollkornbrot, from Reinhart's WGB book (rye mash)
- Mountain Oat Rye, from Ginsberg's RB book (oat scald)
Does anyone have any other good sources for mash/scald recipes ('good' simply defined as multiple recipes)?
Does anyone have any other good/favorite mash/scald recipes outside of the two above books?
(I did find this post, which seems to be the best of the bunch: https://www.thefreshloaf.com/node/24237/celebrating-rye-breads)
Search this forum for Tangzhong. That method is a type of mash/scald that is popular here.
No book to recommend but here are a few that may interest you…
Some other seriously delicious scalds can be found on the rye baker website & here on TFL. For inst:
For rye bread, check out rus brot channel on youtube. He has a playlist with English subtitles, a lot of the rye breads incorporate a scald: https://www.youtube.com/playlist?list=PLrSg5cYpPtU_NKto2xtoRpVtRsVs7kJq0
Here is a separate playlist with only recipes including a scald, but some don't have English subtitles: https://www.youtube.com/playlist?list=PLrSg5cYpPtU_v1U94YKHBF_zqpbWew_D_
Hamelman in "Bread" calls all these kinds of additions soakers. If it's something like buckwheat groats, or oats, then you use boiling water instead of room temp. Ginsburg calls the ones with hot water scalds.
"Bread" uses them in several recipes, sometimes room temp for mixed flours (including rye chops, chopped rather than milled rye, which I would have expected to be a scald) and sometimes scalds for other grains.
Reinhart seems to like slightly different terminology, like "barm" for sourdough culture and "mash"; It's not obvious if it's just a different name (like scald for hot water soaker) or if there is something actually different. And, when I recently looked into his "Bread Bakers Apprentice" which I had used several years ago, I was reminded that he gives recipes in traditional units (lbs, oz).
Here is a link for a recipe using scalding for sourdough bread. Very well written and detailed with pics comparing results with scaling vs. no scalding. I've baked this several times using red wheat flour with excellent results.