Scalded flour baking method involves pouring boiling water over the bread flour and letting the flour soak and gluten develop. This flour and water mix is then added back to the recipe ingredients and carry on preparing the bread in normal way. The purpose of scalded flour is to enhance the flour gluten, which results in soft and light bread and higher bread rise. This method can be used with any type of bread, rolls or sweet bread recipe.
Measure out 100 grams of white bread flour and pour 100 ml of boiling water on the top.
Mix together, cover with cling film and leave to cool down at room temperature.
Leave for at least 1 hr, but up to 12 - 24 hrs for a better flavour.
Add back to your bread recipe (making sure that you measure out your bread recipe ingredients without the initial 100 grams (or 3/4 cup) of flour and 100 ml (or 1/2 cup) of water.
Depending on the type of your flour, you might need to adjust the water (or liquid) in your recipe. I usually add more water to make light and soft bread dough. The amount depends on your recipe and flour type (wholemeal flours need more water than white bread flours). Add as much water as you need to make soft plyable dough that's easy to knead by hand (it shouldn't feel hard).
Measure all your other bread ingredients as per your recipe. Knead and leave to prove as usual (the rise might be a lot quicker than usual).
You can leave your bread to rise twice, but with scalded flour it's not necessary. Any bread recipe will work with just one rise (e.g. knead your bread, shape it and leave to rise just once and then bake it).