I use this method all the time on my hardier rye sourdough breads using old bread recipies from Germany and Eastern Europe. The Germans name for scalded flour is „Kochstück“ or also “Aromastück“ which literally translates into cooked / aroma portion. The bread comes out super moist with a chewy texture and stays counterfresh for four to five days. Using a wooden frame as a form I make large loaves weighing in at about 7.3lbs each. The proportations for that are ..... 800 gr sourdough sponge (80% hydration) ..... 300 gr Scalded flour (I prepare it in advance as a water roux which adds more flavor and color by hydrating the flour for several hours in 140F water) ..... the maindough is made from ............ 1180 gr mixed rye and wheat flour ............ 760 gr water = 64% hydration Plus salt and spices On a combined sponge and maindough basis (excluding the scalded flour portion) I end up with 1154 gr water and 1667 gr flour for a 69% hydrated dough.

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