This is How Milk Affects Bread Dough | How to Use Milk in Breadmaking

Milk is a common ingredient in breadmaking. But how exactly does it affect bread dough? And what alternatives are there? Generally, milk is used in sweetened enriched dough like sweet rolls and burger buns. But a regular loaf of white bread can also sometimes be made with milk and no extra fat or sugar. How we use it is up to us after all.

There are a few kinds of milk out there. Most common is of course cow’s milk. There is also buffalo milk which is richer and fattier. Goat’s milk can also be used, but it has an unusual flavour so it may not be for everyone.
For the purposes of this test, I chose three kinds of milk. Full fat cow’s milk, cow’s milk powder. And almond milk just to see how it would compare.

Why use milk at all, you may ask. It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet.

But we don’t only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. 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.

Why use milk powder? This is mainly practiced in bakeries because milk powder does not perish as quickly as fresh milk does. It is more of a convenience thing. Saying that, the milk powder I used was quite expensive so that convenience does have a higher cost.
There are a few numbers to be considered before we start writing a recipe that contains milk or milk powder. Mainly the fat, sugar, and water content of each.

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🥨 To learn more about bread making click here ⤵️
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🔪 Find all the things I use here ⤵️
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Chapters
0:00 Intro
0:51 Milk stats
1:33 Example dough ingredients
2:08 Mixing
4:36 Folding
5:35 Shaping
6:37 Comparing the baked loaves
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#Bread #Baking #ChainBaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

[ChainBaker]

📖 Read more in the link below the video ⤴

🌾 If you would like to support my work click here ⤵

🔪 Find all the things I use here ⤵

🍞 Share your bread pictures here ⤵

[hywelgething]

I'm a professional chef, and I must say that I'm hooked on your channel. The scientific approach and easy to understand rational has already improved my baking, thanks a million! I used the biga method for years without really knowing what it was, just noticed the improvement in rise and bake.

[hr]

Glad to finally see oven settings. All the baking video i watch just tell you to throw the thing in the oven at x degrees for n minutes. No mention on heating elements and/or fan.

[philip]

Thanks for another tutorial. For the record, recently I baked a recipe for bread calling for milk. I only had soy milk available. I used the recipe's listed amount and all was good. I don't remember the bread... I should keep a journal. 👍

[Bananaballs]

Thank you for making videos been watching them for a while and they instantly improved my understanding of bread.

[candicimo]

Love your videos! I found your channel recently and it's honestly a crime you don't have more subscribers. Keep up the great work 🍞

[AdrianneStone]

Great experiment! I really appreciated the explainer of the sugar/fat/water ratios as well.

[rhythmaddict]

New to bread making, this helps so much! Thank you and Aloha from Maui!

[missimagoodlady]

This is brilliant. I’m just learning to hack my own bread ratios and your approach makes a world of sense to me! Would love to see you compare eggs with common vegan egg replacers in an enriched dough. Thank you!

[merleharmon]

Just found this channel today. Cant stop watching your videos. Love it!!!

[ellenchapman]

Your straightforward, easily understood explanations make your videos very watchable. No nonsense, I like your approach, thank you

[CORUMRC]

This videos are great, contain useful information i looked over year. Thank you.

[sladoid]

Literally watching one of your videos as this got uploaded! Trying my first hydration bread :D Smells good!

[woohyawn]

Love your channel. I typed this very question into Google and lo and behold, you had a video all about it! Thank you 😊

[priscillacantuaria]

favorite channel ever thank you for another great vid!!

[jordanhall]

Pretty excited for this video always happy to see new content from your channel

[bluebacio]

Excellent, informative video. Exactly the information I was looking for.

[rid]

I love these experiment videos, they're very interesting and useful.

An experiment idea would be dough additives, such as lecithin, malt powder (like the one you used for the Belarusian Rye Bread), enzymes, acids, yeast nutrients, gluten powder, etc.

Another would be fiber sources, such as wheat bran, psyllium husks, flax seeds, bamboo fiber, chia seeds, etc, and how to incorporate them and adjust a standard recipe, taking into consideration their appetite for liquids :)

[Iheartneonsparkles]

Lovely video! Because I don’t like milk normally, I don’t keep it on hand and so I use homemade cashew milk for all your recipes that require milk. I’ve always secretly wondered if I was missing out on something haha. Great informative video !!

[tidbitsngardentales]

I just fell into your channel today and am so excited about all this great info. you are sharing.
One type of milk I use from time to time is an 18 minute run of whole milk through the pressure canner. It makes some of the best bread for pasta dishes during summer and rich soups in the cold of winter.