I was cruising the net today just trolling bread recipes and I came across something I had never heard of. Scalding flour before adding to bread dough. Here's a bit of info I found followed by a couple of websites:
So, I gave it a whirl. I made a basic bread with some sourdough and a tiny bit of yeast along with 1/2 cup of the scalded flour. Holy cow. I can't contain this dough! Amazing rise. Also the texture of the dough is pillowy soft. I'm planning on getting up early and making buns for pulled pork I am taking to school. I had planned on shaping them and leaving them in the fridge, but the dough wants to rise more so than any other I've worked with. I had to wrap it in massive amounts of cling film. I can't wait to taste them and see the texture. Have any of you heard of this??