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.
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)
When the the batter cools , use as desired.
|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