The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Goat Milk

breadbakingbassplayer's picture

Hi All,

A few weeks ago, I bought some goat milk to try out.  I love goat cheese, but found out that I absolutely hate goat milk…  It tasted terrible with cereal, and still not so good mixed with cow's milk...  So rather than toss the milk, I decided to make bread with it…  I think it turned out quite well.  The crust was very crispy, the crumb was very moist and soft.  The goat milk taste was most present in the long lingering finish or aftertaste…  Not overpowering, but there…  Funny, after eating the bread, and waiting a while, the final taste I had in my mouth was something uni-like (sea urchin)…

While I think this bread turned out well, I don't think I will be baking it too often as it would require me to buy more goat milk…

Please note that I have a hand crank grain mill, and tend to freshly mill grains for my starters and/or preferments...

Here is the recipe/process below:

150g - Freshly ground organic rye berries - medium fine grind
75g - Freshly ground organic spelt berries - medium fine grind
75g - Organic AP flour (Whole Foods Mkt 365)
450g - Tap water
1g - IDY (1/8 tsp)
751g - Total

8:30pm - Mix poolish, cover and let rest.  Measure out 700g of goat milk, scald in saucepan and let cool (in ice bath if necessary).

Final Dough:
1200g - AP
30g - Salt
600-650g - Goat Milk (some will have evaporated)
751g - Poolish
2581g - Total (approx)

11:00pm - Mix all ingredients until all flour is combined with liquid and there are no dry bits in large mixing bowl.  Cover and let rest.

11:30pm - Turn dough, transfer to lightly oiled plastic tub at least 3x size of dough (6L), cover and let rest.

12:23am - Turn dough, cover and let rest, go to bed.

7:00am - Turn dough out onto floured surface, divide into 4 equal pieces, shape, proof on lightly floured linen couche, cover with plastic, proof.

8:00am - Prepare oven with 2 baking stones and steam pan filled with lava rocks and water.  Preheat to 500F with convection.

8:45am - Turn off convection.  Transfer loaves to lightly floured peel, slash, place in oven directly on stone.  Bake for 10 minutes at 475F with steam.  Remove steam pan, bake for 15 minutes at 425F.  Switch loaves between stones, bake for another 10 minute.  Then turn off oven and leave loaves in for another 10 minutes.  Cool before slicing and eating…



Without crumbs

With crumbs

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