Challenge: Scald Taste Test
This weekend's bake will be two loaves: one with, the other without a scald. The goal is to taste the difference and see if the result is worth the effort.
Beginner Baker II students like me will struggle to search for instructions here. Entering "scald" into the search box will quickly show you that adventurous bakers like dabrownman wouldn't even look at a loaf without a scald. Search for "roux" or "tangzhong" instead (check that spelling).
Dabrownman says to bake 60g water mixed into 60g flour at 140°F for a minimum of two hours until a deep mahogany color forms. Stir every 15 minutes and replenish water hourly to beginning weight. He uses a toaster oven with the door slightly ajar.
I've only been able to get to a vanilla translucence using all-purpose flour but this weekend, I'm going to Gugglehumph Land using David's SD from SFBI Artisan II Class recipe with the Fire Department on standby in search of mahogany because we all know that brown food is good food!
Who's in?
Murph
baked scald where you don't want the temperature to get over 140 F so the enzymes stay active and a stove top scald at a higher temperature. Sometimes I don't get a mahogany color with a baked scald at 2 hours and I don;t know why - sometimes it takes 4 hours ith less stirring and less topping up with water. Browning won't happen until the surface water is gone.
Hi, dabrownman!
I know that you abhor work in your retirement and that you wouldn't lick a spoon lest it tasted good. That's why I'm convinced that a scald is worth the effort but since I don't have the experience - and many other Beginner Baker II students probably don't, either - I figger a challenge is in order! :)
I did read that over 150 and you're doing more harm than good so I'm going to watch carefully and be sure I put time aside to bake longer if necessary.
I'm glad to read that I'm at least on the right path with my color but just to be sure my firefighter friends have something to do next weekend, I have them on speed-dial for something tasty... or else!
Murph
Why not just bake the flour until it is brown and then add the water letting it hydrate for the goop?
Butter or oil and flour browns faster and tastes better too. (the real roux)
What is all this piddling stuff with waiting for water to evaporate and turn brown?
:) I suppose you're right... we could also skip shoving nuts and seeds into our breads and just eat the trail mix separately. :) You know I'm teasing you, right?
I think the scald brings a wheaty sugar to the party that you can't get otherwise. The water unlocks the sugar and the bake concentrates it like boiling down a sauce. I've done it to some success and tasted the scald. It does taste pretty good.
Mini Oven, have you ever tried a scald? What did you think of the result?
Murph
Yes. My learning curve was with the various temperatures and what they do or prevent. Traditionally a small amount of boiling water was added to a portion of the flour by making a dent in the flour pile. Then the scald was stirred a little and allowed to cool as colder tepid water and yeast (in whatever form) was added to the rest of the flour. No browning involved. This will also bring out the sweetness of the flour and produce some gelatinised starch in the same process. The temperature of the flour during scalding is the key to the result.
You might want to play with the time between wetting the flour and heating it up, the enzymes will be actively breaking down the starches into sugars before temps get too hot. Be sure to keep a "control." for comparisons.
I have used the rice cooker for whole grains, cooking them down and letting them get dryer to the point of kicking in the Maillard reaction. Lovely, so much so I would eat the grains as trail mix. Haven't used the rice cooker for making browned thinned cereals or paste. Might try it as it has a thermostat and tends to brown the bottom of my rice if given a chance. An electric frying pan might also be worth your effort as the large open surface facilitates evaporation. "Simmer" on my induction stove is also a choice.
There are some "puddings" made in very x-large woks using the same principal. Seen this often at Indonesian weddings and special occasions. Cooks for days with constant attendance. Stirred with paddles or large spoons to prevent burning over wood fires (Original source of those large oversized spoon decorations hanging on walls back in the 70's?) Starts out cloudy white and reduces to a translucent molasses coloured pudding delicacy. Naturally sweet.
Right this moment, I'm working with a very large sheet of aluminium foil full with bacon drippings. It was used on the gas grill last evening to fry/grill mushrooms wrapped in bacon... about 200 of the little things and I cry thinking about all that flavour trapped on the foil. It isn't burned mind you, but awkward. Gotta find a way to remove it. Was thinking about spreading dough out on it and let the dough soak up the colour & flavours (sadly very little drippings) then knead or roll the dough into a log. I might end up just misting, soaking and scraping off the flavour. That could be combined with flour and/or well.... ideas never end thank goodness. :) Might mist it with beer.... ???
OMG, that sounds amazing - I'm drooling just thinking about the awesome bread you could make with a start like that! I love your creativity AND your dislike of wasting good things. :)
Now you've got me thinking about the burned / brown goo that results on pans after cooking a whole lot of different things, particularly things with lots and lots of flavour. Hmmm.....