Thank you sonny i appreciate your desire and inquisitive mind. You are a clever young man and you can have a good and successful coffee and shop because a lot of people do not care to know bread, they just eat. I was a supermarket manager with an instore bakery and you will be surprised a lot of consumers do no have a clue about bread and bread products. Cheers and good night.
Thank you so much for the demo..I enjoy making bread and cinnamon rolls and was wondering what the difference is, now I know…for regular bread I would like the water base but because you had explained about the elasticity of the bread, I would use the milk base for my cinnamon rolls as I always have a hard time rolling it out and making sure it stayed where I want it…great job explaining! Thanks again!
The milk dough is not as wet as the water dough, as you say, it has a fat content, so the fat reduces the amount of liquid. You might want to increase the amount of milk to make up for it. The dough will be stickier but your bread will be better for it. Always go as high as you can handle in your liquid content.
I tried this experiment many months back and tbh water is more cost effective because I didn't notice any difference at all between the two. The plus side of having water bread is that you don't need to worry about your milks nearing expiry date which will be transferred to your bread to give it a bad taste. I bring this up because my milk was great while baking the bread but after a few days my bread gave a bad milk taste. Goodjob with your video. No mistakes.
I just made this I think. Is this recipe with a slight modification in the proofing. Milk bread (AKA Pain de Mie, 食パン{shokupan}, Pullman loaf) though technically all of these can be Pullman loaves because that is the style of pan with a lid. The Pullman loaf recipe it's self transforms to shokupan Pullman loaf when you use milk instead of water while still using the Pullman loaf pan from my understanding.
Thank you sonny i appreciate your desire and inquisitive mind. You are a clever young man and you can have a good and successful coffee and shop because a lot of people do not care to know bread, they just eat. I was a supermarket manager with an instore bakery and you will be surprised a lot of consumers do no have a clue about bread and bread products. Cheers and good night.
Thank you so much for the demo..I enjoy making bread and cinnamon rolls and was wondering what the difference is, now I know…for regular bread I would like the water base but because you had explained about the elasticity of the bread, I would use the milk base for my cinnamon rolls as I always have a hard time rolling it out and making sure it stayed where I want it…great job explaining! Thanks again!
Glad that you made this demonstration video. Thank you. It answered all of my questions 😊
This video is a W. Keep it up.
The milk dough is not as wet as the water dough, as you say, it has a fat content, so the fat reduces the amount of liquid. You might want to increase the amount of milk to make up for it. The dough will be stickier but your bread will be better for it. Always go as high as you can handle in your liquid content.
cool
Thanks for the demo
❤
I tried this experiment many months back and tbh water is more cost effective because I didn't notice any difference at all between the two. The plus side of having water bread is that you don't need to worry about your milks nearing expiry date which will be transferred to your bread to give it a bad taste. I bring this up because my milk was great while baking the bread but after a few days my bread gave a bad milk taste. Goodjob with your video. No mistakes.
Which is better?? Is the water dough fluffy ??
I just made this I think. Is this recipe with a slight modification in the proofing. Milk bread (AKA Pain de Mie, 食パン{shokupan}, Pullman loaf) though technically all of these can be Pullman loaves because that is the style of pan with a lid. The Pullman loaf recipe it's self transforms to shokupan Pullman loaf when you use milk instead of water while still using the Pullman loaf pan from my understanding.
Great video. I hope you are still hooked on bread 😅.
what became of Agam?
What the heck is a good brown flavor
This guy looks like faze rug
I watched and I think you confused the two after cutting 😅 otherwise kudos 👏
He did!!!
Wax on, wax off 😏