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“ which literally translates into cooked 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 7.5 lbs 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

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