Is it Possible to Make a Bread With 100% Scalded Flour?
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- čas přidán 19. 05. 2024
- Scalding is a great technique for making bread extra soft and making it stay softer for longer. A portion of flour is mixed with boiling water which gelatinizes the starch in the flour. Adding scalded flour to the final dough gives it an extra soft texture. It also allows us to increase the hydration as the swollen starch absorbs the water a lot more effectively. You can find many recipes on my channel using this technique for good reason. It can replace eggs and fats to an extent, so it is great for plant-based baking.
We have made tortillas using 100% scalded flour and they turned out great. Super soft, flexible, and able to stay soft for longer. But I had never tried making loaves or rolls using such an extreme amount of scalded flour. Someone recently asked me to do it in the comments section of the tortilla recipe, so I thought it would be interesting to give it a go.
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Hi, ChainBaker:
Have you heard about Ezekiel bread (sprouted grain)? Thanks.
I've been wanting to try a higher percentage of scalded flour. Glad to see it can work.
These videos make a tremendous resource. Thanks for showing the 'fails' they are so helpful.
I'm doing some trials with rye scalds at the moment and this was very helpful.
Thanks, much to ponder.
👍
Brilliant! I love seeing other people's mistakes when they teach in the process. Sometimes I take comfort in not having to re-invent the wheel. Making those rolls PDQ.
I never use oil to grease my USApans. They are truly non stick pans. If sometime they stick, it means the bread needs to stay in the oven a little bit longer. Once the crust is cooked as it should, the loafs come right out.
Great video as always, love seeing the two methods!
What a concept! Thanks for showing us how this is possible - impressive!!
I’ve been doing this. Mine are turning out a bit heavy, I need to proof for longer. I love this channel, this creator has guided me on so many important aspects. Has anyone ever tried 20% rice flour with scalded?
I've never tried it with rice flour but it sounds like an interesting experiment.
I definitely have to try this
Thank you so much for your help!
Pretty good experiment. Thanks
This video blew my mind 🤯
Thanks a million my friend
Inspired to make polish plus scold! Already did a polish plus hydrolyze for pizza!
Another excellent way make bread Thanks
I must try
For sure I will try out this recipe myself :D
Good stuff.
Interesting concepts here that I was not familiar with. Cheers
Hello my friend i've been gone from youtube for a while, It's good to hear your voice again. Great video thank you.
Hey! Glad to see you back here 😎
I’ve thought about this before so thanks for the experiment! Gonna try it using a sourdough starter though and see how mine turns out 😊
Interesting experiment
Hi Charlie! I'm just starting my bread baking journey and I love your channel. I have a request...can you make a bread recipe with olives and fennel thats chewy on the inside and a crusty exterior please? At your leisure, of course lol! Anyhow, thanks so much for making such informative videos for us novices. I'm having so much fun with my new hobby and I found that I love the aroma and feel of the dough just as much as the final loaf! Thanks again and I'm looking forward to the next video.
I'll add that to my future project list 😎
I love your blade🎉🎉❤❤🇹🇭
I'm glad your "failed" bread was still attractive and edible, the best kind of mistake is retrievable. Started my rolls this morning and will coat with more (of my favorite) sesame seeds.
I had all of the ingredients readily available so I decided to give this a try. Making the scald went smoothly and the dough puffed up nicely during the bulk fermentation step.
I shaped six smaller dough balls and rolled the entire surface in the cornmeal. Scored them with scissors (as we did for the Chocolate Pinecones czcams.com/video/jlVGVHvaR1E/video.html from a previous Christmas playlist). I now have a pair of scissors marked as “scoring scissors” 😊.
They baked up nicely - I allowed them to cool and then cut one roll to sample The crumb was so soft and fluffy, the nutty depth of flavor (from whole wheat and whole grain rye flours) and the caraway, sesame seeds and the crunch of the cornmeal. All contributed to this wonderful bake, which I thoroughly enjoyed with peanut butter and homemade strawberry jam (from another ChainBaker recipe - "channel members only access" for now).
I always enjoy watching Charlie’s “experiment videos” and being educated on “what or what is not possible”. Thanks, Charlie 👍 (#324) Photos have been posted.
Wow 😊
I often use 100% scalded flour for unleavened flatbreads and one result is that the flour _can_ take in much more water, 80-90% hydration and still a manageable dough. But as there's no yeast all the water goes in hot, at the beginning. I've never done a 100% sladed and yeasted dough with the yeast plus cold water added later.
I LOVE chewy breads so, thanks to you, I can try exactly what you suggested not to do😂 I’ve tried adding viral wheat gluten to my already high gluten flour trying to achieve the chewy texture I love but, it didn’t produce the chewiness I crave. This video just may be my answer!! Thank you!!❤❤
Try this czcams.com/video/SGSIKqg8Iak/video.htmlsi=fT29h_72Eb8Yygl2
Hmmm...workdays? We need to try to get more people subscribing so this can be a full time gig. Getting another video or two a week would be amazing.
Have you done a comparison video with different percentages of Tengzhong in a recipe? I’d be interested to see what a bread looks like with 10% - 100% (or some variation of that).
Not yet. I might do it in the future. I usually stick to 10% - 20%.
Interesting results. Good to know high hydration + scalding and cold fermentation wont work. I wonder how this would turn out with a sourdough starter for flavor to cut out the cold fermentation 🤔
It would work, but it would not be 100% scalded then because you'd need to leave some water and flour for the leaven.
@@ChainBaker very true closer to probably 80%
I haven’t searched all of your videos. Have you baked any loaves with say 20 or 30% scalded ingredient? Add it into the dough. If so, how do you think the dough would hold up after long cold fermentation?
Say like shaping bagels and cold ferment in the fridge overnight.
I’ve tried this and I’m not getting a good oven spring. I like the idea of Yudane scalding for bagels so they keep fresh longer.
I would love to see a video.
No matter what you do to bagels it will not make them last that much longer. But scalding could help a bit. I have not tried the exact method you described but here's my cold proofed bagel recipe which you can play with czcams.com/video/ExRLzDmTy2U/video.htmlsi=WPBH18PUbcPOWRiG let me know how they turn out ✌️😎
@@ChainBaker I first found out about scalding from Saraphine CZcams channel Novita Listyani. She made some bagels with yudane Japanese scalding method. Hers looked great. I can’t seem to replicate. I am scalding correctly. Combining boiling hot water immediately with the flour. I did however long cold ferment in the fridge. She did not. Maybe that has something to do with it.
I normally make really good bagels. I was intrigued by this method because I thought it would give the bagels a unique and favorable texture. Not the case horrible spring and gummy texture.
Can you do an artisan cold bulk fermentation and cold proofed sourdough rye bread? I hear it's not a good idea to cold bulk ferment and/or cold proof rye bread.
Using a starter reduces the risk of starch attack. So you may be able to do it. I don't have a starter at the moment so you'll have to experiment by yourself 😎
@@ChainBaker thanks for getting back to me, I appreciate it. I'll do some testing. I made your sourdough focaccia and damn it was a hit with my family. So good.
Well I never!
Tremendous experiment.
My world is upside down now. 😁
I was very surprised too haha! But now I want to try it in other recipes :)
@@ChainBaker It's remarkable!
From the video: Do you think that some of the starch and gluten survives the scald uncooked? Certainly there seemed to be some rubberiness in the dough.
Yes, this will go to the top of my list for things to try.
I shall draw the curtains so that good upright bakers don't explode at the idea.
Nice one😁
@kevinu.k.7042 oh yes definitely. The water cools down as soon as it hits the flour so the damage is not that great. Nowhere near something like tangzhong for example.
Give it a try for sure. It won't be a disaster if anything 😄
Be careful Kevin...be very careful. 🚓🚓🚓🚨
@@philip6502 👀 😁
How do the rolls compare to an enriched bread (unscalded) in terms of softness?
Would you say that these rolls are as sof as or softer than an enriched bread (unscalded)?
Is this a good technique if you want soft bread but don't have sugar, milk, or butter?
Thanks in advance for all the help.
Scalding is a great replacement for eggs and butter in a way. It makes bread softer and it makes it stay softer for loner just like those ingredients would. The texture is a bit different, but it's all up to your taste at the end of the day.
Would that loaf work as a melba toast?
I guess. But that would be an awful lot of effort to make melba toast 😄
Could one make a scaled sourdough loaf ? Cheers from Canada
It works just the same 👍
Hey, i have a question. Whenever i scald a portion of the flour(usually around 20%) everything works fine but they do end up noticeably denser then store-bought buns. I usually do it whenever i am making burger buns. Any advice?
Try this czcams.com/video/L6MeyTvy7GQ/video.htmlsi=9vle0D8qjuon2Wg1
I feel like the benefits compared to just increasing hydration may not be worth it for this?
Increasing hydration can make bread softer, but scalding gives it a really nice smooth texture. It's quite different.
I have heard that using hot water and high hydration helps with whole grain bread, because it softens the bran and thereby prevents it from cutting the gluten strands. Would you say that that is accurate?
I think it would be most effective if the bran was sifted out and then mixed with hot water before being added back into the dough.
That makes sense. Thank you.@@ChainBaker
So scalding is yudane method?
Pretty much.
I wonder how the dough rises... dont you kill amylase by scolding it? Does it proof only because of the honey?
I don't think scalding is as effective. The water cools down quickly as soon as it hits the flour.
I want u to make experiment by added msg in dough
Coming soon. Spoiler - it's not good 😄
Thanks for sharing this experiment - I think the rolls are very cute - I may have to try this recipe.
Hi everyone, Charlie has 205K subscribers 🤩 - let's all do our part to help him reach 300K by the end of the year. Please continue to share your bakes with family, friends and colleagues and share photos on social media (and links to Charlie's YT), asking your followers to subscribe to his channel. He has shared so many different and unique baking videos - it's the least we can do. It only takes "ONE" post to go viral..... 🏆
What is this comment? Are you by chance the spokesperson for this CZcams channel?
@@CantillohhCantillo Hi, I'm not a spokesperson for this YT channel, more like an unofficial cheerleader for Team ChainBaker 👍- just a subscriber and fan of his recipes.
My busiest baking buddy 😎
@@ChainBaker these rolls are ready for final shape 👍 - I just finished making/sampling Avery’s Basque Cheesecake and OMG it is out of this world!!
2:19 I guess you could say there is... no knead
You've done milk bread. You've done scalded bread. How about scalded milk bread? 🍞
Soon there will be a tangzhong loaf recipe ✌
Hi Charlie.... I sent you an email.
great video! next up 100 % hydration 100 % scalded flour? :D
really clickbaity concept
😅
Please show your failures more often, so the rest of us can relate 😉