Baking Secrets from the Bread Monk: Types of Milk

Описание: Transcript: I'm Father Dominic with another baking secret from the Bread Monk. So you've got a recipe that calls for milk, but it doesn't specify what kind. What do you do? Well, in most test kitchens
and professional bakeries whole milk is the default choice, because the higher fat content, which is about 3.5 to 4%, serves to tenderize the crumb of the breads and rolls and keep them moist. Now, 2% milk will give you similar results, but skim milk has absolutely no fat content at all, and while it will contribute to the browning of the crust it will have little effect on the texture of the bread. So if a recipe doesn't specify the fat content of the milk, whole or 2% milk will serve best. Soy milk is the best milk alternative, because it doesn't add as much of a distinct flavor as almond or oat milk, and doesn't affect the texture very much either. I'm Father Dominic, the Bread Monk. Share the secrets and bake the world a better place.

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You can watch all of the Baking Secrets from the Bread Monk episodes here:    • Baking Secrets from the Bread Monk