Author Topic: adding milk to dough recipe. Anyone tried this?  (Read 345 times)

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Offline Tory

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adding milk to dough recipe. Anyone tried this?
« on: July 03, 2014, 05:35:06 PM »
A friend of mine was telling me she adds some milk to her dough recipe.  I'm wondering if anyone here has ever tried this, and does it affect the way the dough handles or its flavor?


Offline parallei

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Re: adding milk to dough recipe. Anyone tried this?
« Reply #1 on: July 03, 2014, 05:56:37 PM »
Here is a start.   I used the search function.  I'm sure you can find many more, it has been discussed many times! Never tried it myself:

http://www.pizzamaking.com/forum/index.php?topic=20835.msg232887#msg232887

« Last Edit: July 03, 2014, 05:58:55 PM by parallei »

Offline Aimless Ryan

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Re: adding milk to dough recipe. Anyone tried this?
« Reply #2 on: July 03, 2014, 06:04:54 PM »
I've used nonfat dry milk several times, all this year. Although I know a little about some characteristics milk is supposed to create in crust, I really can't say I can tell from the pizzas I've made with it exactly what it does. That's because one of the styles I've used it for is a style I've been trying to clone, and I used it only because I knew I was supposed to use it. And the other style I've used it for is a recipe/formula shared by another member (fazzari). So I really have nothing to compare it to. Sorry I couldn't help.

Offline norma427

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Re: adding milk to dough recipe. Anyone tried this?
« Reply #3 on: July 03, 2014, 08:56:29 PM »
Tory,

Peter posted a couple of dough formulations with milk at Reply 242 http://www.pizzamaking.com/forum/index.php?topic=691.msg144176#msg144176  for a Greek style pizza.  Peter's links at Reply 30 might tell you more.  http://www.pizzamaking.com/forum/index.php?topic=11427.msg104581#msg104581  Dave (wadave) also gave what he used at Reply 34 http://www.pizzamaking.com/forum/index.php?topic=11427.msg104606#msg104606  If you look at BBH post you can see what he posted about using Sasco Cultured Dry Buttermilk  http://thinktank.pmq.com/threads/question-for-tom-lehmann-the-dough-doctor.9046/page-2   

This is BBH post.

Using your listed formulation:

1) Increase salt to 1% to 1.25%
2) Remove Soda and Garlic (can keep if you like but I would remove)
3) Add 5% Sasco Cultured Dry Buttermilk
4) Take Olive oil (pure) down to 2.5%
5) Add European Cultured Butter @ 2.5%
6) Add 10% Semolina to the blend using 90% KAAP and 10% Semolina
7) Take IDY to .50 with 24 to 48 hour cold ferment. Better tasting at 48 as well as crispier
8) Roll super thin and dock well - par bake (I use 475) but know you are trying to replicate commercial which may be a lower temp.

The crust flavor profile goes to a whole new level (in my opinion)

BBH

Another post by Peter at Reply 39 http://www.pizzamaking.com/forum/index.php?topic=11427.msg106620#msg106620   

I tried Milk Kefir as a starter at  http://www.pizzamaking.com/forum/index.php?topic=12173.0   

Another thread at http://www.pizzamaking.com/forum/index.php?topic=11475.0   

If you use the search functions there is more, but that should keep you busy for awhile.  ;D

Norma
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Offline c0mpl3x

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Re: adding milk to dough recipe. Anyone tried this?
« Reply #4 on: July 04, 2014, 12:17:13 AM »
milk has many qualities (lactose fat etc) that is beneficial to the dough. if you are using a cup of water or a 16oz of water or whatever your measuring process is, try using 5-10% milk to start and go from there. use whole milk, or even better, milk that hasn't been homogenized. milk is only around 80% water so if you are using a large amount of milk, using a few % more will/may be needed to get the same feel.

i've used milk. it works. but it isn't always a desired taste depending on recipe. made some 24h ny style dough with

100% high gluten flour
57% water
1.5% salt
1.6% EVOO
.2% ADY
if i were to use milk, i would use around 58-60% total milk/water, assuming i am using 10% milk. but this is the flour and my desired stretching that dictates it

15% KAWWW (king arthur white whole wheat) + 85% HG flour
52% water, 10% milk
1.5% salt
1% oil
.2% ADY

would be a typical milk-based dough that i would ballpark from

in a nutshell, 1 cup of water minus 2T + 2T milk would land you close to a start.
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Offline norma427

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Re: adding milk to dough recipe. Anyone tried this?
« Reply #5 on: July 04, 2014, 08:31:11 AM »
Always working and looking for new information!