How to make a malted scald
There are three most used types of scalds used in rye baking: simple, malted and self saccharinified. This post will guide you step by step through the process of creating a malted scald. This post only describes the technology behind the process, the exact ingredients and their ratios and weights will depend on a specific bread recipe.
If you want to know more about scalding, different types of scalds and why they’re used in baking, check out Scalding - what is it?.
Malted scalds are heavily used in Baltic States. The idea behind them is to not only gelatinise starches present in flour, but also degrade some of them into sugars - a process powered by enzymes present in raw rye malt. Sugars released during scalding will improve fermentation as well as flavour of the final bread. Malted scald process is very similar to mashing used in beer brewing. The main difference is that brewers want to extract as much sugar as possible and want to avoid gelatinisation.
There are two ways to create a malted scald, both of them will produce the same results when mastered. Use whichever method is easier for you, but try them all first, so you can understand which one suits you better.
If you’re not sure what raw rye malt is and where to buy it from, please read my Rye and other malts post. It talks about types of malt commonly used in baking and where to buy them.
All methods require boiling water, try not to burn yourself - it’s not fun.
Classic method
This method is traditionally used in baking in Baltic States, Nordic States and Russia. The scald would be made in large barrels and this method is better suited to large batches. It can be done at small scale, but will require some experience.
Step 1: prepare and measure everything
This method requires baker to work very fast, so preparing all the tools and ingredients in advance is vital. You will need flour, water, raw malt and other ingredients according to the recipe. You will also need a heat-resistant bowl with heat-resistant cover, spoon and food thermometer. The final step requires an oven or a proofing box. Malt should be milled into flour if bought in grain.
Another important preparation step it to pre heat your mixing bowl with boiling water. Cold bowl will steal a lot of heat from the scald and will ruin the whole thing. Pre heat your oven or proof box to +65C too.
Step 2: scalding
The next step is to mix flour and boiling water. Use the amounts specified in a recipe you follow. In most cases scald hydration should be between 150% and 400%. If your recipe calls for any spices to be added then mix them into the flour before adding water.
Add flour to a hot bowl first. Then add a third of water and mix in thoroughly but quickly. It is important to have as fewer lumps as possible. Then add another third of water and mix in. After that the last portion of boiled water should be added and mixed in. The mixture is usually quite stiff at this point.
Three stage mixing ensures that scald temperature is kept as high as possible. Once the scald is mixed properly its temperature should be at least +65C. If the temperature is below +65C, then in most cases it is better to start from scratch. It is easy to see that the less the mass of your scald is the faster it will cool down.
Step 3: saccharinification
Once the scald reaches +65C raw rye malt should be mixed in quickly and thoroughly. You will notice that stiff mixture will start to loosen. Once mixed properly it should feel very loose. If that doesn’t happen then your malt is roasted and doesn’t have any enzymes.
Cover your bowl tightly to avoid water evaporation and put it into the oven, or a proof box at +65C for about 2-6 hours depending on desired saccharinification level. The longer you wait the sweeter it will become.
Once that’s done, remove from warmth and let it cool naturally to a temperature specified in a recipe before mixing into the dough. In most cases it should be cooled to around room temperature.
Heat up method
This method is based on roux and tangzhong techniques which are also scalds. I find this method to be better suited for small scale home baking as it is a lot more relaxed and can be done in a safer manner.
Step 1: prepare and measure everything
It is always a good idea to prepare and measure everything in advance no matter which method you use. For this method you will need all of your scald ingredients, sauce pan with a lid, spoon and food thermometer. You will also need an oven or proofing box, which should be pre heated. There’s no need to pre heat a sauce pan with this method.
Step 2: scalding
Add flour and cold water to sauce pan and mix well until even and without lumps. If your recipe calls for any spices to be added then mix them into the flour before adding water. Put your pan on the stove and turn it to medium heat. Stir constantly and don’t let any part to burn.
The mixture will start to thicken unevenly, stir it constantly to make sure it gets even gelatinisation. Once your scald is thick, check its temperature - it should be between +65C to +70C. If it gets hotter it might start to cook or even burn slightly. You might want to adjust your stove heat.
Let your scald cool down to +65C if it’s warmer and move to the next step.
Step 3: saccharinification
This step is exactly the same as in traditional method described previously. Please follow as described above. You will be using a sauce pan instead of a bowl, obviously.
Timing tips
Timings can be adjusted to regulate the sweetness of the result. The longer the process the more sugars will be released, and the darker the scald will be. But running the process for too long will turn your scald into a syrup. As a guideline the final step of scalding (saccharinification) can either be done in 2-6 hours at +65C or it can be held at +65C for 30-60 minutes and then let to mature in a slowly cooling oven for 8-14 hours.
You can use faster and hotter approach if you want to make your malted scald on the same day as your dough. Slower and cooler approach can be done overnight so you can start making your dough early in the morning without any additional preparations.
Visual cues
Properly made malted scald should change its appearance over time. It will look pale grey like a normal water and flour mixture at first. It will also be quite stiff and hard to mix. The scald will loosen up after adding malt, and it will start changing colour from pale grey to darker and darker shades of brown over time. Once done your scald should be dark brown, very loose, should have sweet aroma and taste. Please note that the flour in the scald is not cooked yet thus tasting it might lead to a food poisoning.