Scalding Technique Explained | How to Make Your Bread Last Longer

Scalding is an old European breadmaking method which is performed by mixing part of the flour in a recipe with boiling water and then letting that mix sit for several hours before adding it to the final dough. It is also adopted and widely used in Asia where it is known as Yudane.

What does scalding achieve? The main purpose of using this method is to extend the shelf life of bread. But it can also improve the texture of it especially when used alongside other ingredients. Mixing flour with boiling water essentially cooks it. Starch gelatinizes at a temperature above 65C (150F). During this process liquid is absorbed by the starch which makes it swell up.

The swollen starch can hold more water and it holds on to water a lot better. It allows for the hydration of the final dough to be raised while still achieving the same volume in the resulting bread. The more water is used the longer the bread will take to dry out. Another benefit of scalding is that it damages the protein in wheat flour weakening the gluten structure which makes the final dough looser and the bread lighter. Think of it as an egg or fat replacement method. It makes for a great alternative in vegan baking.

📖 Read more ➡️https://www.chainbaker.com/scalding/
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