The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

milk in bread

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qahtan's picture
qahtan

milk in bread

I read some where that if you add milk to your bread recipe, it should be brought to the boil and then cooled.  Weel I have just made 5 loave bread white bread,  Half a litre milk brought to the boil and cooled with half litre cold water. put in fridge a few minutes as t was still too warm.  added  1 1/2 table spoons sugar   2 1/2 teaspoons direct yeast the stuff that goes straight into the mixture  and 4 dip and scoop cups flour.  mixed well I then started to add more flour while mixing, counting to cups of flour but then my husband distracted me and I lost count. so I added about 2 ounces butter, then 1 1/2 teaspoons salt adding enough flour  ??? to give me a nice knead by hand dough. I always finish my dough by hand. I left the dough in an  large oiled bowl to double in size, then knocked it back, weighed out 1 pound 2 ounce peices of dough, 5 of them, shaped them and into 5 oiled bread pans. left to double again.  hade a small peice dough that I have rolled out flat an covered with grated cheese.   baked at 400 cheese one 25 mins. then the loaves 50 mins.   qahtan



 


http://i3.photobucket.com/albums/y58/qahtan/100_0139.jpg?t=1255806694

halfrice's picture
halfrice

The loaves look really pro. What kind of loaf tins do you use?

qahtan's picture
qahtan

These are some I had given me from a supermarket deli, over 20 years ago...


 qahtan

mrfrost's picture
mrfrost

How do they compare to loaves made with non boiled milk?


Actually, I think the milk is only supposed to be scalded. That is, heated to just before it boils.

qahtan's picture
qahtan

but where ever it was I saw it thats what it said.. I haven't cut into one yet.. and that will be the test. qahtan

mrfrost's picture
mrfrost

I believe the main benefit of scalding the milk is that it is supposed to make the loaf rise higher?


flournwater's picture
flournwater

Heating milk alters the milk proteins and improves their ability to bond more closely with oneanother.  The longer its heated the greater the affect of strengthening the protein bonds.

dghdctr's picture
dghdctr

The reasons for scalding milk (before use in yeast breads) were discussed at length in this thread:


http://www.thefreshloaf.com/node/12076/why-milk-powder-milk-bread-and-not-just-milk


--Dan DiMuzio

Darth Lefty's picture
Darth Lefty

I scanned it and I have to say it's funny to me that the high heat ultrapasteurization that's desirable for bread according to this is the same thing that is anaethema to cheese making because it destroys the calcium compounds.  See for example


http://www.cheesemaking.com/ultrapasteurizedmilkforcheese.html?z=_ac_848695_ac_8/7/2009+9:56:00+amkadok0tobk3mjmdsx4r08w==

naschol's picture
naschol

I was always under the impression that the scalding that was called for in recipes was started because of people using raw milk, which has enzymes that inhibit yeast gas production.  Since milk purchased in stores has been pasturized, it didn't need to be heated, at all.  I buy raw milk for consumption, so instead of heating it for making bread, generally use powdered milk, which works fine.


If I bought store milk, I would test a loaf with heating and one without and see if it made a difference...


Nancy


 

dghdctr's picture
dghdctr

Hello,


You can make great bread with or without scalding your milk.  But scalding will deactivate the glutathione in the milk.   If you deactivate the glutathione, the loaf will have at least somewhat better height.  That doesn't mean that using non-scalded milk gives you unacceptable height -- but there's at least some difference.  You as the baker get to decide whether or not this matters to you.


Glutathione is a whey protein fragment that works like protease does (in its visible effects, anyway) to weaken protein bonds, and to some degree disassemble them.  High-heat dry milk is manufactured specifically for pro bakers who want the convenience of using a dried product AND because they know it was held at 190F for 30 minutes before the drying process takes place.  The glutathione is actually (like enzymes) not a living thing, but merely a catalyst for chemical reactions, and when treated this way it will no longer affect the gluten bonds.


Pasteurization for fresh milk is limited to about 161F for 15 seconds or more.  Its purpose is to kill most of the live microbes in the milk, but it has no effect at all on the glutathione.  There is an Ultra-High-Temperature (UHT) pasteurization process that holds other dairy products at about 280F for just 2 seconds, and that would probably deactivate the glutathione, but this process is not applied to fresh milk.


If you decide you must have high-heat dried milk, it's important to recognize that (generally) powdered milk at retail stores is not high-heat milk.  There are on-line sources for it (like King Arthur and some others), but since you're paying retail price for a small package, it's pretty expensive (at KA's it is $8.50 per pound plus shipping).


Pros use high-heat dried milk because it is convenient when doing hundreds or thousands of pounds of dough, and they don't pay as much for it as consumers do.  I like using it in bakeries where I've worked, but at home I'll either use low-heat dried milk and just accept a little less height, or I'll scald fresh milk to 180-190F and then cool it.  If you add the weight of dried milk in a recipe to the weight of water in that recipe, you'll have a reasonably good figure for a weight of fresh milk you can use instead.


--Dan DiMuzio

qahtan's picture
qahtan

 


 Well it looks OK and it feels fine and it was singing well as it cooled so I don't think the milk being boiled has done it any harm...


 If it is lousy then the birds will have a feast ;-)))))


                                     qahtan