![]() Perhaps other plant milk can be used for flavouring. The almond milk bread did not taste like almonds surprisingly enough. Flavour wise the milk powder bread tasted almost the same as the fresh milk bread. But to be fair they were the ones to ferment most rapidly so the rise and the fluffy crumb is more likely due to that. It had a light and fluffy crumb, and the almond milk bread was extremely like it. Moving on to the bread made with milk powder. Like I said milk is normally used along with more fat and sugar in a recipe so the result in such a bread is far more pronounced. It had a nice creamy crumb, but it was not extremely different from the others. When it came to the interior the bread made with fresh milk had the most uniform crumb with the bubbles spaced out evenly. The crust of the almond milk bread was quite like the one made with water (at least colour wise) although slightly crispier. The crust of the breads containing full fat milk and powdered milk was clearly darker and crispier than the others. Baked at 180C (355F) fan off for 30 minutes. ![]() Bulk fermentation was 2 hours with one fold halfway, then right to final shaping and around 2 hours final proof. I used 85g (3oz) almond milk to compensate for the 98% water content.Īll doughs were kneaded for around 3 minutes and the final temperatures were within 1C (33F) of each other. As mentioned, the ratio of powdered milk to water should be 1:10, so I added 8.4g (0.29oz) of powdered milk to this recipe. The bread made with milk powder did not need any adjustments in hydration, so it also contained 84g (2.97oz) water like the no-milk dough.To bring the hydration up to 60% we had to add another 10g (0.35oz) of milk. This is where we must compensate for the milk being only 90% water. ![]() The bread with full fat milk had 94g ( 31oz) water.The bread with no milk had 84g (2.97oz) water.I made four loaves of bread – one with water as a benchmark and three containing the milk mentioned above.Īll of them contained 140g (4.94oz) white bread flour, 2.8g (0.1oz) salt, 1.8g (0.06oz) instant dry yeast. Other plant-based milk has other vitamins and different sugar & fat content so always check the label.Īrmed with this information we can proceed to writing our recipes. This is because they can be added during the manufacturing process. It contained a lot more vitamins than cow’s milk. This is a great option for when you want to keep the sugar content low whilst keeping the nutritional value high. The almond milk I used was 0% sugar, 1.1% fat, and it is made up of 98% water. It is worth noting that powdered milk also contains water at around 3% – 4%, but it is not significant enough, so we do not have to adjust the hydration of the dough. Once mixed it in fact contains less fat and sugar percentage wise than full fat milk. As a rule, milk powder should be mixed with water at a 1:10 ratio. Those numbers may look high, but they soon drop after we dilute the powder in water. So, remember to increase the amount of milk when swapping out the water in a recipe.Īt 27% fat and 38% sugar, powdered milk contains far more fat and sugar than fresh milk. As it turns out it can make a big difference. I used to use milk and water interchangeably. To be honest I only realized this when researching for this video. And perhaps most importantly it is 90% water. Mainly the fat, sugar, and water content of each.Ĭow’s milk can range from 0.1% to about 4% fat depending on whether it is skimmed or full fat. There are a few numbers to be considered before we start writing a recipe that contains milk or milk powder. Saying that, the milk powder I used was quite expensive so that convenience does have a higher cost. Why use milk powder? This is mainly practiced in bakeries because milk powder does not perish as quickly as fresh milk does. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon. The crust of the bread also gets more caramelization. ![]() The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet.īut we don’t only look for the nutritional benefits when using milk in our bread dough. It adds nutritional value to baked goods. And almond milk just to see how it would compare. Goat’s milk can also be used, but it has an unusual flavour so it may not be for everyone.įor the purposes of this test, I chose three kinds of milk. There is also buffalo milk which is richer and fattier. But a regular loaf of white bread can also sometimes be made with milk and no extra fat or sugar. Generally, milk is used in sweetened enriched dough like sweet rolls and burger buns. But how exactly does it affect bread dough? And what alternatives are there? Milk is a common ingredient in breadmaking.
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