Scalding flour is a scandinavian technique to make incredibly moist, delicious bread that is almost like cake but with no fat or sugar involved! There is a recipe for scalded rye in All You Knead Is Bread but you can scald any flour and add it to your dough – millet, rice, quinoa, potato….you name it. Below are two little videos that accompany the book and show you how to mix in and how to knead in scalded flour. It’s super sticky but don’t let that worry you!
Want to learn more? Do a bakery course in London and other places in the UK with Virtuous Bread!