Water Roux Recipe

How to make it

---

• Sift, gingerly spoon and level a ½ c scoop flour, 50g if you are weighing; place in a small sauce pan.
• Add water in thirds whisking to remove all lumps.
• Apply medium heat whisking always until roux thickens and the bottom of the pan can be seen on a whisk stroke; about the consistency of a soft pudding. It will take between 5 to almost 6 minutes.
• Remove to a container for cooling; cover the container with plastic wrap and press it down into intimate contact with the roux, pressing out the air, so as to keep from forming a skin.
• Refrigerate for up to 3 days or use right away after cooling to room temperature.
• Use 120g per standard bread loaf. Work the roux into the flour with the rest of the wet ingredients except for the water or milk component which should be added last. The water roux will partially take the place of the water or milk component of the recipe.
• My experience indicates that only about a third of a cup additional fluid is required to form a kneadable dough.
• This recipe makes enough roux for two loaves.
• When the refrigerated roux starts turning gray it's time to chuck it and make more.
• It's interesting that something with a short refrigerated shelf life can extend the shelf life of baked goods.
• It gives bread a very soft texture.