Scalding (Milk)

Heating milk to just below boiling (180°F) before adding it to bread dough. This denatures a specific protein in milk (serum whey protein) that would otherwise weaken the gluten and result in a gummy, dense loaf.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Grandma wasn't just doing this for fun. Skip it and your milk bread can come out tighter and shorter than it should. Heat the milk, then let it cool before it goes near your yeast.