Water-roux (French roux) is a type of pre-cooked addition that originated in Asian baking. The aim is to get a gelatinization of the flour starch, which absorbs a multiple of its own weight in water.
By using water-roux, the TA in the dough can be increased significantly, as the boiled water is already bound with the flour. The baked crumb becomes airier, looser and more elastic. The addition is particularly suitable for yeast sweet doughs or spelt baked goods. Toast bread is also often enhanced with water roux, as the shelf life is extended.
As a rule, about 1-5% max. of the flour amount is added as water-roux. A higher amount would weaken the gluten!
Flour and water are stirred together in a ratio of 1:5 with a whisk until lump free. After stirred the mixture is heated on the stove while stirring constantly to a temperature of about 60-65°C. It is important to constantly stir the mixture with a whisk since the roux can burn easily. As soon as the roux begins to thicken, remove the pot from the stove and stir for another 2-3 minutes.
After preparing the water-roux, place it in a container with a lid and store in the refrigerator for 3 hours to cool down before using.
Water-roux can be prepared up to 2 days in advance.