Learn to bake milk bread

Delayed, but never the less delivered, the third batch is complete. Third batch: COMPLETE! (and tasty) And thus, project, complete!

Recipe used: https://twoplaidaprons.com/easy-milk-bread-loaf/

Thoughts: So. For the third and last batch, i went back to the first recipe with the teachings of my previous two loaves. Thinking that their recipe would be superior, i had high hopes. Alas, the loaf is good, but sub-par compared to the second batch. It proved properly, but the dough was very sticky and unmanagable. No clue as to why. In the recipe it says it’s okay to add some extra flour to counteract this, which I did, but perhaps I should have added even more.

Alas. It is a decent batch, it’s tasty and perhaps the fluffiest so far, I allowed it to be processed in my stand mixer for a while longer this time for proper gluten development, but the second batch remains more satisfying. For future batches I will likely try more recipes with these lessons in mind.

Pics of the final batch of milk bread (kinda sad-looking, but quite tasty):

Note for the weekly plan: As I’ve fallen behind due to a few sick days and stressful uni work/exams, I’ll cap off the project at 3 batches, planning on doing the third one this weekend (8-10th Dec). I still say it’s a big win personally to have been able to even remotely stick to a plan like this, and I have learned a bit already!

Second batch: COMPLETE! (and very tasty)

Recipe used: https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread

Thoughts: Success! With no shortcuts taken, the bread turned out an infinite amount better. Who would have thought? This time, I used my stand mixer and mixed the dough properly, I also let it proof properly and not overproof by proofing next to a radiator for a controlled amount of time. Another change made was covering it with a thin coating of milk as per this recipe, and it turned out great. It wasn’t quite as filled with “gluten-strands” or “stringiness” (idk if that’s what they are called but now I will call them that) as I would have liked, but it was fluffy and delicious. Next time, perhaps it needs a bit more time in the mixer for more development of gluten, and I will give that a try, simply.

Improvements for the next batch: Next time, the plan is to go back to the first recipe again, this time with a proper process so that I can give it a true go. As I’ve tried plenty recipes from twoplaidaprons.com earlier, I have faith in them that it was not their recipe and fully my own foolishness that lead to the failure of the first batch.

Pics of my first glorious milk bread:

First batch: COMPLETE! (and utter failure)

Recipe used: https://twoplaidaprons.com/easy-milk-bread-loaf/

Thoughts: There were some shortcuts taken with this batch - I’m of course curious as to how to make this process comfortable enough to be able to do on a regular basis! First and foremost, i decided not to carry my mixer up from the cellar storage - instead using my smaller but not as powerful mixer. It ended up giving off some smoke with all the work I was putting it through, so I decided “ok, we’re giving this a try, so as to not burn the apartment building down”. Additionally, I did not cover the top of the loaf with a whipped egg glaze before baking - simply because I forgot. Oops. (i don’t have a loaf pan with a lid, so this will be a change from last time. Finally, I believe the big decider for this batch to fail was in the proofing process. As my apartment is cold, I did not know how to follow the instruction “let it proof in a warm area”. Because of this, i had to proof it over night, which should have been okay, but it seems the dough became overproofed. That, or the gluten was not worked enough by my substandard mixer.

Improvements for next batch: Get my proper mixer, and proof the bread either above one of the radiators or above the pre-heating oven, so that it hopefully can proof properly. You live and you learn! <3 <3

My small, edible, but sad, “milk bread”:

A super hectic week (and TWO separate grocery stores being randomly closed on the same day) has me one week behind - but i fully intend to catch up by making an extra batch one of the weeks! For now I’ve bought a baking loaf tin, since that seems essential. Tomorrow or thursday we buy ingredients and officially make the first batch.