Water roux is a mixture that contains of 1 part flour and 5 parts water and which is heated to 65°C. It cause the starch to gelatinization, so it binds more water, which make the bread softer and fluffier and enhanced the shelf life.

Water roux

• 30 g flour Type 550
• 150g water

For the water roux whisk water and flour untill lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.