To make homemade scolds, we do not need difficult-to-find ingredients or great knowledge in the preparation of breads, since its kneading, its forming and its baking are basic and they are available to anyone. So, if you want to surprise your guests with an appetizer accompanied by some homemade scolding, below we will tell you step by step how to prepare them.
recipe information
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- Preparation time: 30 minutes
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- cooking time: 15 minutes
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- total time: 45 minutes (plus several hours of fermentation)
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- rations: 10, 250 units
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- Category: loaves
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- type of cuisine: Andalusian
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- Calories per serving (kcal):175
Ingredients for scolding
For the ferment:
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- 5 g fresh baker’s yeast
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- 70g of water
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- 100 g bread flour (intermediate strength or all purpose)
For the mass:
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- 350 g bread flour (intermediate strength or all purpose)
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- the ferment
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- 200g of water
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- 20 g light olive oil
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- 10g of salt
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- 2 tablespoons sesame seeds (optional)
How to make homemade scolds
We start by making the ferment and for this we mix 5 g of fresh baker’s yeast with 70 g of water until it dissolves.
Next, we add 100 g of bread flour, mix the flour with the water and the yeast, and leave this mixture to ferment, covered, at room temperature for about 6 hours, until it doubles its volume.
After this time, when the ferment is ready, we put with the mass. To do this, put 350 g of bread flour in a bowl, make a volcano in the center and add the ferment that we had prepared and the rest of the dough ingredients: 200 g of water, 20 g of mild olive oil and 10 g of salt.
We mix these ingredients until we get an integrated dough. Form a ball and let it rest for about 15 minutes.
Next, we finish the kneading by making two folds so that, in this way, the dough is malleable and smooth. To make the folds, we stretch the dough with a rolling pin into a rectangle, fold it in three parts and stretch it again until the dough is completely smooth. In this way we will get some scolds with an airy and crunchy interior.
Cover the dough and let it rest for 1 hour at room temperature.
After the rest, we turn on the oven at 200 °C with heat up and down and stretch the dough, until we have a thickness of about 3 mm. If we want to add sesame seeds, brush the dough with water, so that the seeds remain attached, and sprinkle the seeds. On the dough, we are marking elongated strips of about 2 cm wide, in one direction and in another, and then we cut them. Next, we prick them with a fork so that they do not swell in the oven, although we can not prick them if we want them to remain hollow on the inside.
We are placing the scolds on a baking tray lined with paper and bake them until they are golden for about 15-20 minutes at 200 ºC, depending on their thickness and the type of oven. We remove them when they are golden to our liking. Once ready, we remove them and let them cool.
When they are cold, we will have the scolds ready to serve. With a ham and a little cheese, they will be ideal for us, and even alone you will not be able to stop eating them. If any are left over, they will keep for a few days in an airtight container.
Easy preparation summary
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- For the ferment, we dissolve the yeast in the water
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- Add the flour, mix and leave to ferment for 6 hours
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- Put the flour of the dough in a bowl, add the ferment and the rest of the ingredients
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- Mix and let rest for 15 minutes.
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- We knead and make 2 folds
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- Let the dough rest for 1 hour at room temperature.
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- We stretch it out, add sesame seeds, cut it into squares and prick them with a fork.
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- Transfer the scolds to an oven tray and bake them for 15 or 20 minutes at 200ºC
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- When they are golden, we remove them and let them cool before storing them.
