Scalded flour- Scandinavian Natural Dough Improver

 Scalded flour (Poolish)- Natural dough conditioner

 Scalded flour (Poolish) is a natural dough improver used by the  Scandinavian to boost the texture and taste of their breads.
 It  terms of functions, it is similar to Tanzhong but the difference is in the way both dough conditioners are prepared.
For the Scalded flour you'll need:
- 100 gr Bread Flour/Plain flour
- 100 ml boiling hot water


1. Pour all the boiling hot water into a bowl containing the 100gr bread flour.

step one  Scalded flour (Poolish)- Natural dough conditioner

2. Stir the mixture quickly until well combined, then cover with a lid or cling film and leave to cool to room temperature(this takes about 1 hour depending on the weather)

step 2 Scalded flour (Poolish)- Natural dough conditioner

 When the the batter cools , use as desired.
Cooled scalded flour ready to use
Cooled scalded flour ready to use

Don't worry if the dough looks rough, after 1 hour the flour would have absorbed all the water and look smoother.
Tip: the scalded flour is usually left for 12 hours before use, but I followed Cornercafe's tip and always get a good result if I use it after 1 hour.

To understand the science behind this method, please visit Hadyn of Thebreadmaiden and Zita  of Thesourdoughlibrary , these ladies couldn't have explained it better.

Here,s a soft chewy white bread I made with scalded flour


  1. Dearest Nky,
    You are an inspiration. I read your posts in place of watching reality TV. This natural dough conditioner is superb & keeps the bread moist for days. Thank you for sharing another yummilicious recipe .... You rock!!

    1. Thanks Nnda,
      I don't make bread anymore without my natural dough conditioner, it is surely superb :)

  2. Hello NKY, I just discovered you this evening and I am intrigued. Could you advise a gal who has never eaten Nigerian food as to what you suggest should be my first dish? Blessings to you.

    1. Hi Serina, you can start out with jollof rice .Simply follow the recipe below and you won't go wrong.

  3. Please madam,how do I measure or regulate the quantity of scalded flour in commercial production...
    Is the 100g and 100ml still applicable in large volumes of flour,example 25kg???


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