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.
Yes. For the hydration of this bread, I start with the 75% in the recipe and usually add a bit of extra water until it feels right.