SECRETS YOU NEVER KNEW ABOUT DOUGH CONDITIONERS | Commercial VS Natural Dough Conditioner
Ever wondered how bakeries achieve consistency each time with the taste, texture, and flavor of their breads? With all the ingredients that go into a loaf of bread like butter / magarine , milk, sugar, and flour, etc yet they still achieve same result everytime. The secret is Dough Conditioner.
Equipment
- 1 Mixing Bowl
- 1 Hand whisk
- 1 Stove / Cooking Gas g
- 1 Saucepan
Ingredients
Scalded Flour
- 100 grams Flour
- 200 ml boiling Water a
Tangzhong (Water Roux )
- 1 part Four Flour Flour r
- 5 parts Water room temperature
Instructions
Scalded Flour
- Measure out about 500ml of water and boil .Once boiled ,measure out 200ml of the boiling water and set aside .
- Next measure out 100g of flour and pour into your boiled water
- Stir quickly but carefully till flour and water are well incorporated using a hand whisk .
- Change to a spatula , mix well well. .
- Cover bowl with plastic wrap or cling film and allow scalded flour rest for 1 hour in a cool dry place or 5-12 hours for best results
- A more precise method for scalded flour that's is pperfect for any flour and water weight is is using a 20%-25% rule . What this simply means is get the 20% or 25% of your total weight of flour, measure-out from and set aside. Then double the percentage of your flour measurements for boiling water. In a clearer terms, if your flour measurements is 500g and you decide your scalded flour percentage should be 25%; then get the 25% of 500g which is 125g. Then measure out 125g from your Flour measurement that you already set aside for bread. Now for the water, you multiply 125 by 2 (25% measurement gotten from your total weight of 500g of flour) which would be 250ml. So your the measurements of your boiling water would be 250ml.
Tangzhong (water roux )
- Using thethe " 1 part flour to 5 parts water, by weight" rule, in a medium sauce pan add your water and flour, stir well to combine. (SeSeer the note notes )
- Set saucepan over low heat, and cook mixture, stirring continuously. Mixture will start creating bubbles. Keep stirring to prevent it form burning.
- Once bubbles stops, and your spatula can create a visible line in the mixture, then your water roux is ready. This would be at 150°F, or 65°C if using a thermometer.