Scalding Milk: How to Scald Milk for Bread Dough
Автор: Father Dominic
Загружено: 2013-06-10
Просмотров: 20734
Описание:
Older recipes for bread often call for scalded milk. Fr. Dominic explains why this step might still be necessary, and shows how to scald milk without scorching it.
Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. You may come across a bread recipe that says to scald milk and then cool it to lukewarm. Well what is scalding? And why do I have to heat milk up just to cool it down again? Well to scald is to heat a liquid to just below the boiling point. Tiny bubbles form around the outer edge of the milk and near the edge of the pan. Now this amount of heat breaks down a particular enzyme that is found naturally in milk but which retards gluten development and pasteurization does not break down this enzyme. So although it is not absolutely required to scald milk, it is recommended. And you will probably find if you scald the milk and then cool it to lukewarm, add your yeast, you're going to get a much better result and a better loft on your dough. I'm Father Dominic, become a Breadhead, and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.
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