“Null” dough (without micro-organisms): Water Roux
Water Roux
This method is usually used in the process of making light fluffy Asian loaves of bread. Due to the heat used the roux has a pudding-like consistency
Cuisine:
Bread Baking
Ingredients
- 30 g flour
- 150 g water
Instructions
-
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
How the consistency changes with temperature:
Mixes at room temperature:
and thickens when heated:
stop at 160F when it looks like this:
Read more:
- Bread Making
- Preferment and Starter
- Yeasted preferment (Sponges)
- “Null” dough (without micro-organisms): Water Roux
- Making a Sourdough Starter
- Sourdough Feeding, Storing and Reviving
- Treatment of Sourdough
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