Recipe (in German)
this post was submitted on 08 Feb 2025
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Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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I am a big fan of sourdough breads with milk, but from my own personal experience you have to be flexible with the hydration. Milk breads tend to be more dense and can be very hard to knead. Usually I up the hydration even further than the recipe suggests: When my usual breads tend to have a ~70% hydration, I often go up to ~80% when working with milk.
I find milk breads easier to work with, but I use long cold ferments. At three days anything over about 60% is going to be sticky, but smooth. Shorter ferments can be quite supple, but it depends on ambient temperature.
Interesting. I have never tried to do such long ferments with milk breads. I have to try that out. Thanks for the tip!