Submitted by taurus430 on April 11, 2009 - 1:39pm
I've been making no knead breads and started using that method for ciabatta. I do however like adding non fat dry milk powder to my ciabatta dough. Can I add this when mixing, and keep it out 18 hours? Some recipes for ciabatta are 2 steps, adding other ingredients on day 2 and mixing. I want to avoid the second stage of using a mixer.
Rob
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you should be able to add the
you should be able to add the milk powder during the initial mixing just fine
reinhart uses milk in his soakers which sit out at room temp for 12-24 hours in his WGB book so i don't see why that would be a serious problem
Cheers