The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Different Milks in Bread?

Katan-Melekh's picture
Katan-Melekh

Different Milks in Bread?

Hi, I know I read you can use 2%, Vitamin D, or even whole milk in bread making, but what if you used half & half or like a heavy whipping cream.  Does anyone know how that would effect the bread?


Thanks!

gaaarp's picture
gaaarp

You can certainly use cream in your bread. You will be adding more fat, so the crust and crumb will be softer (think of Italian bread vs. French bread). Because there are more solids in the cream, you might need to adjust your hydration slightly, but this may be negligible, depending on how much you use.

possum-liz's picture
possum-liz

I make a sweet enriched sourdough with cream and eggs. It's brioche like but not as rich. I use about 2 parts cream to 1 part water.  The crumb is soft and the crust has a buttery soft crunch.It's a best seller at my market stall.


I often buy short dated cream when it's cheap and freeze it. It looks a bit funny when defrosted but mixes in beautifully.

thebreadfairy's picture
thebreadfairy

Your sourdough sounds like a delicious bread. Would you be willing to share your formula?


 


Jessica

Katan-Melekh's picture
Katan-Melekh

Awesome!  Just wanted to say thanks to both of you for your help, I really appreciate it :-)

possum-liz's picture
possum-liz

I posted the recipe last year. It's in the thread of this post. www.thefreshloaf.com/node/10274/whipping-cream-ideas


Liz

thebreadfairy's picture
thebreadfairy

Thanks for the formula and the heads-up. I really appreciate it. It will go at the top of my list.


 


Jessica