Ross's Maryland Bakery

ssorllih · Post by **ssorllih** » Tue Dec 24, 2013 03:32

Sometimes key words make a very big difference in the success of an internet search. I changed the search for this bread technique from boiling water to scalded flour and opened a whole new world of information most of which is of limited interest for most of us most of the time. BUT entering "scalded flour bread " into a search does produce some interesting reading.

sawhorseray · Post by **sawhorseray** » Tue Dec 24, 2013 17:57

The softer crust and crumb is something I've been trying to achieve for some time now, so of course I'll be giving this method a shot very soon. I understand Santa has left me a Kitchenaid mixer that sitting under the tree right now. I can hardly wait to hook-up that dough hook and get rockin'! RAY

ssorllih · Post by **ssorllih** » Tue Dec 24, 2013 20:20

Ray try it first with a white sauce. So far in my trials I have been most pleased with that. A half cup of boiling water poured onto a pound of flour and allowed to cool is almost the same.

Chuckwagon · Post by **Chuckwagon** » Wed Dec 25, 2013 01:06

Ursula...
Your photo with ham sliced, cheese, and baguettes just blew me away! I'm going to print and frame it and hang it above my desk! Fabulous dear. Keep up the good work.

Best Wishes,
Chuckwagon

sawhorseray · Post by **sawhorseray** » Thu Dec 26, 2013 22:20

ssorllih wrote:Ray try it first with a white sauce. So far in my trials I have been most pleased with that. A half cup of boiling water poured onto a pound of flour and allowed to cool is almost the same.

So the pound of flour is weighed and set in a mixing bowl, then the four ounces of boiling water poured on top and allowed to just sit for maybe 20-30 minutes before adding any other ingredients. Correct? I see no mention of sugar in any of the recipes from the "it has been two weeks" missive from 12/17. Correct? I'm really looking forward to trying this method out Ross, the softer crumb and crust is something I've been trying to chase, as you know. There was a Kitchenaid stand mixer under the tree that Santa brought me this year, this would be a lovely project to break that baby in with. RAY

ssorllih · Post by **ssorllih** » Fri Dec 27, 2013 02:31

Ray enjoy the mixer! As always sugar is optional as is blending the flour varieties and brushing on glazes and sprinkling on spices and seeds. Yes. Your interpretation is correct. The flour and the hot water and the cooling period.

sawhorseray · Post by **sawhorseray** » Fri Dec 27, 2013 03:44

Thank you Ross! I got in a big rush and then remembered the King Arthur site you brought up a few months back. I went there and tried out a different burger bun recipe that they seem to think leads to a softer crumb and crust, we'll just see about that. The mixer seems to work really well, I've got dough rising right now and will shape in about a half hour.. I'm going to try the boiled water recipe you described in a day or so, the one with the added eight ounces of milk. I'll probably throw in a little salt and sugar, be just like me to screw up a good recipe. I owe a lot to you for your guidance, bread making is every bit as much an adventure as making sausage, the little things can seem to make so much difference. Thanks again Yoda, may the force be with you! RAY

ssorllih · Post by **ssorllih** » Fri Dec 27, 2013 05:42

Ray ,On a different forum I said that I pay $.99 for 5 pounds of flour so I can afford to play with my food in small batches. Even bad homemade bread is better than store bought.

sawhorseray · Post by **sawhorseray** » Fri Dec 27, 2013 18:58

Boy howdy did this thing ever seem to make a difference!

Same recipe I'd tried before from the King Arthur site, much better results.

The softer crumb and crust are getting much closer to what I want to achieve. Next on the menu will be Ross' "boiling water recipe". In the meantime I'll be investigating pasta making with the Kitchenaid. Seems to me a man who specializes in Wild Hog Italian Sausage might be able to turn out some pretty fair ravioli! RAY

ssorllih · Post by **ssorllih** » Tue Dec 31, 2013 16:57

Yesterday I made two small batched of bread to show the effect that kneading has on the texture and handling of bread. The loaf on the right was mixed only enough to get a uniform distribution of flour and water. the loaf on the left was kneaded about 10 to 12 folds.

Chuckwagon · Post by **Chuckwagon** » Wed Jan 01, 2014 10:48

Ross, I can see a couple of differences, but would you point out all of them? The texture and color look marvelous.

Best Wishes,
Chuckwagon

sawhorseray · Post by **sawhorseray** » Wed Jan 01, 2014 13:54

Both those loaves look wonderful from where I'm sitting. I'll be trying out Ross' "scaulded flour" method later this afternoon to accompany a double batch of split pea soup that on the stove and ready to fire up. Perfect New Years day; split pea soup, fresh baked bread, football on the big-screen. Life is good! RAY

PS: Now that I can see a close-up of the two loaves at the bottom of my post it appears the loaf on the left has a bit "tighter" grain to it

ssorllih · Post by **ssorllih** » Wed Jan 01, 2014 16:07

Ray nailed the apparent difference. The difference when you slice and butter is the tear strength of a thin slice. The loaf on the right is half way between bread and muffin in texture and the loaf on the left is what you expect in a slice of bread.

sawhorseray · Post by **sawhorseray** » Wed Jan 01, 2014 20:10

I'm going to break out the Kitchenaid again for another road test, the first one worked real nice. I'm thinking a pound of flour in the mixing bowl then adding four ounces of boiling water as called for in "scaulded water". I'll heat the eight ounces of milk up in the micro to 110° and add a large teaspoon of active dry yeast to dissolve. I figure 30 minutes after the boiling water is added I'll put in the milk-yeast, 2 tablespoons of sugar, a teaspoon of salt, a chunk of soft butter, and maybe an egg. I have no idea how it'll come out but I'm sure still warm and buttered the split pea soup will make everything wonderful. Just added the carrots to the soup, maybe the cubed ham in another hour or so. RAY

crustyo44 · Post by **crustyo44** » Wed Jan 01, 2014 22:49

Ray,
Don't for get to add the celeriac, bulb, stalks and tops to add to your pea soup.
Cheers Mate,
Jan.