{"id":5514,"date":"2021-08-24T10:54:09","date_gmt":"2021-08-24T01:54:09","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5514"},"modified":"2021-08-24T22:33:01","modified_gmt":"2021-08-24T13:33:01","slug":"milk-bread","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/08\/24\/milk-bread\/","title":{"rendered":"Milk bread"},"content":{"rendered":"\n<p>I use to make a lot of fancy breads for breakfast, brioches, viennois bread, milk breads, sugar breads\u2026 but since I started using my sourdough Lois, almost a year ago, and was learning how it works, I focused on breads with less ingredients. Yet, milk breads for breakfast are really delicious. And since we now have milk in the fridge 4 days a week or so, I really wanted to make milk breads with milk and sourdough. Originally I planned to do a white flour milk bread but I soon realized that I had no more white flour and all I had was whole wheat flour, so it would be whole wheat milk breads. And rather than making several small breads that dry out rapidly I opted for a giant version that I baked in my panettone mold.<\/p>\n\n\n\n<p>The result was a very soft and mildly sweet bread with a beautiful crumb. so let me share my recipe.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"1024\" src=\"http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-1024x1024.jpg\" alt=\"\" class=\"wp-image-5516\" srcset=\"http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-1024x1024.jpg 1024w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-300x300.jpg 300w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-150x150.jpg 150w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-768x768.jpg 768w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-1536x1536.jpg 1536w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-2048x2048.jpg 2048w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-500x500.jpg 500w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-1400x1400.jpg 1400w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/08\/img_2177-600x600.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Whole wheat flour mills bread <\/strong><\/p>\n\n\n\n<ul><li>350g of whole wheat flour <\/li><li>200ml of milk<\/li><li>100g of sourdough<\/li><li>40g of brown sugar<\/li><li>8g of salt<\/li><li>Eventually a bit of water<\/li><\/ul>\n\n\n\n<p>Note that the above quantities are indications. They may need adjustment depending on the type of flour, the humidity in the air, and your liking.<\/p>\n\n\n\n<p>In a bowl put all the ingredients but the water and knead. If the dough is too dry add a bit of water, or milk. Knead until the dough is smooth.<\/p>\n\n\n\n<p>Let rest at room temperature for 4h or until the dough is significantly more voluminous.<\/p>\n\n\n\n<p>I used a panettone mold lined with cooking paper to shape the bread. Made two cuts on top and waited 1h before baking at 200degrees for 40min (I used a bamboos stick to test if the core was well done). Adjust the baking time to the size and shape of your breads.<\/p>\n\n\n\n<p>That\u2019s it!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I use to make a lot of fancy breads for breakfast, brioches, viennois bread, milk breads, sugar breads\u2026 but since I started using my sourdough Lois, almost a year ago, and was learning how it works, I focused on breads with less ingredients. Yet, milk breads for breakfast are really delicious. And since we now&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/08\/24\/milk-bread\/#more-5514\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":5513,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,367,360,337],"tags":[190,164,1439,1196,22,1461,1412],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/5514"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=5514"}],"version-history":[{"count":3,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/5514\/revisions"}],"predecessor-version":[{"id":5518,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/5514\/revisions\/5518"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media\/5513"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=5514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=5514"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=5514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}