Scalding of milk is recommended iff you are using fresh cows milk
that is not pasteurized to to deactivate some components in the
fresh milk that interacts with the gluten protein causing it to
weaken.
That is why there are some products called high heat t reated milk as
that product is stabilized for baking application.
Improperly treated milk tends to affect the dough performance and it
tends to flatten and not rise normally and the bread will have a poor
volume with a coarse crumb structure.
but in recent years you seldom encounter that problem with processed
milk products in baking and scalding can be considered a thing of the
past....

Roy