Comments on: Milk Loaf

By: richard

richard — Sun, 14 Dec 2008 13:02:17 +0000

Hi Nick

Glad to be of service … thanks for the kind words.

By: NickB

NickB — Sun, 14 Dec 2008 11:48:11 +0000

Interesting. Well that’s me told! I think I’ll try this next time I bake bread with milk. Thanks for you blog, by the way. I’m really enjoying the recipes. (Yuckblog just made me sad about the state of our food industry.)

By: richard

richard — Fri, 12 Dec 2008 21:17:38 +0000

Good question there NickB

Dan Lepard says: ” Boiling milk before using it in baking kills off an enzyme in the whey protein that can make the crumb of the bread very heavy. The pasteurisation that all milk goes through isn’t enough: you need to scald the milk and let it cool before you use it if you want the crumb extra light and fluffy.”

Who are we to question the god of baking?

By: NickB

NickB — Fri, 12 Dec 2008 19:26:53 +0000

What’s the point of boiling the milk and cream for the sponge? You only have to cool it down again before you can add the yeast. I guess this will work with milk at room temperature, but will just take a little longer for it to ferment properly.