A few days ago, I bought a cardboard container of almond milk at the health food store, as a backup in case I ran out of cow's milk. Unopened, the almond milk doesn't have to be refrigerated. A prescient buy, because just yesterday I ran out of cow's milk. I had almond milk with my granola.
So, when it came time to turn my overnight poolish into bread, I said "Why the heck not?" and used almond milk rather than milk in my slapdash adaptation of Floyd's daily bread, which I think he calls Pain sur poolish. The bread was a real surprise. It had more structure than I usually get: great rise, big holes. Also, very tender, great flavor! I think I'm going to be doing more experimentation with almond milk.
I measure my ingredients, rather than weigh them. My bad. 1 cup KA white ww, 1 cup water, 1/4 teaspoon yeast, mix, overnight. 4 cups dry ingredients, 1 cup wet ingredients, knead in mixer, rise and fold twice, shape into boules, rise, slash, bake at 500 for 5 minutes and 450 for 13-15 minutes.
For these loaves, for dry ingredients I used a mix of oatmeal, KA white WW, and KA white bread flour. For wet ingredients, I used two eggs, some canola oil, and almond milk to fill out the one cup. I try to start out wet and add flour if necessary. However, thanks to the machine kneading, I can work with fairly wet and gloppy dough.
The oatmeal, BTW, was the bottom of the bin before I bought new oats at the health food coop. It had a fair amount of "oatmeal dust", which I didn't want to waste.