Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread recipe comes close to sourdough bread?

Best Answer

I put milk in yeast bread some of the time because it results in different taste and texture than using water. Nothing to do with critters, which will almost all be yeast from the yeast (and their great-grand-yeasts), rather than anything specific to the milk.

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Quick Answer about "Milk in fermented bread dough"

Milk is known to soften the crumb and crust of breads and is often the featured ingredient in 'super soft' dinner rolls. Breads made with milk have lower volume and rise as milk degrades gluten bonds in the dough, however milk prolongs the shelf life of breads as the fats in milk delays staling.

What does adding milk to bread dough do?

Milk is used to add flavor. It enriches the dough and gives the bread a creamy color, soft crumb and a golden crust.

Can I use milk instead of water in my sourdough bread?

Frequently Asked Questions. How do you make sourdough more moist? Adding milk (and a little butter) will give you a more moist sourdough crumb. You can swap some or all of the water in a sourdough recipe for milk to add moisture to the crumb.

What happens if I use milk instead of water in bread recipe?

Substituting milk for water in bread will usually add both fat (from milkfat) and sugar (lactose). Several changes can happen, including: The crust will typically be softer. The crust will brown more quickly (due to sugar) and can darken more evenly before burning.

What effect does milk have when used in yeast bread recipe?

What effect does milk gave when used as the liquid in a yeast bread recipe? Milk makes the bread softer and makes JTS shelf life last longer.

This is How Milk Affects Bread Dough | How to Use Milk in Breadmaking

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