Scalded Rye
The first time I tried a recipe with scalded flour, I was blown away. This loaf started as an attempt to see how much rye I could pack into a loaf, and it's quickly become one of my favorite to eat. It's got an incredible sweetness to it that was both unexpected and welcome the first time I ate it.
Adding a scalding stage right next to mixing the leaven really doesn't add all that much work, but the results are drastic, and well-worth the small extra effort.
Process
1
×111g Danko Rye Flour
100g Danko Rye Flour
200g Water
Stir almost-boiling water with the rye. This will gelatinize the rye flour into a thick paste-like consistency.
43g King Arthur All Purpose Flour
11g Danko Rye Flour
54g Water
12g Starter
340g King Arthur High Protein Bread Flour
10g King Arthur All Purpose Flour
170g Water
11g Salt
100g Leaven
This dough will come out extremely sticky, but will become more workable as you go through the folds.
Formulae
500gBasis
931gTotal
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur High Protein Bread Flour | 68 % | 340 g | - | 340 g |
| King Arthur All Purpose Flour | 10 % | 50 g | 40 g | 10 g |
| Danko Rye Flour | 22 % | 110 g | 10 g | 100 g |
| Water | 84 % | 420 g | 50 g | 370 g |
| Salt | 2.2 % | 11 g | - | 11 g |
| Leaven | 10 % | - | - | 100 g |
50gBasis
100gTotal
| Leaven | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur All Purpose Flour | 80 % | 40 g | 4 g | 36 g |
| Danko Rye Flour | 20 % | 10 g | 1 g | 9 g |
| Water | 100 % | 50 g | 5 g | 45 g |
| Starter | 10 % | - | - | 10 g |
5gBasis
10gTotal
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 4 g |
| Glenn Flour | 20 % | 1 g |
| as Danko Rye (why?) | ||
| Water | 100 % | 5 g |