Bread baking with a scalded flour mash

Name: Bread baking with a scalded flour mash
Total time: 4 h
Yield: 1 large loaf (about 2 kg)
Cuisine: Hungarian
Ingredients: 2 liters flour for the scalded mash; enough boiling water to make a firm, pastry-dough-like mash; 2 liters flour for the starter dough; 35 g fresh yeast; lukewarm water to dissolve the yeast; 1 handful (about 20-25 g) salt; 2-3 medium potatoes, boiled and mashed; 1/2 liter water; 1/2 handful caraway seeds; extra flour for kneading

Time: 4 hours1 large loaf (about 2 kg)approx. 1600 kcal / serving (estimated)approx. 90 g protein / serving

Bread baking with a scalded flour mash (illustration)

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Method

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Scald the 2 liters of flour with enough boiling water to make a firm, pastry-dough-like mash; work it thoroughly with a wooden spoon so it's lump-free, then set it aside to cool.
From the other 2 liters of flour, the yeast and lukewarm water, mix a light dough, work it well, and let it rise in a warm place for about 30-40 minutes.
Boil the caraway seeds in the 1/2 liter of water, then strain, keeping only the flavoured water, and let it cool to lukewarm.
To the risen dough, add the cooled scalded mash, the salt, the mashed potato and the caraway water.
Knead thoroughly, adding enough flour so it's neither too firm nor too soft; knead for about 30 minutes.
Shape it into a round, dust with flour, cover, and let rise in a warm place for about 45-60 minutes.
Shape it into a proofing basket or a floured cloth, and let rise again for about 30-40 minutes.
Bake in a preheated oven (starting at 220°C, then lowering to 200°C) for about 50-60 minutes.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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