How old is this technique, though? I remember that my mother was scalding the flour with hot milk when starting her “cozonac” recipe (“cozonac” is a traditional Romanian enriched loaf, similar to the Italian panettone). That was more than 25 years ago. Ever since, my recipe ditched that step and adjusted the hydration, but I’m wondering if I’m losing something by not following the old advice... This Christmas I’ll be incorporating it again, based on the guidelines in your other post. Thank you and happy dough rising!

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