Milk vs Water in Breadmaking

On the left is the bun baked with 245g of water, and on the right is the bun baked with 245g of milk. The results showcase distinct differences.

Buns made using water:

• Volume: Much bigger in volume, indicating good gluten development
• Color: Lighter, suggesting lesser browning
• Texture: Lighter and airier
• Flavour: Not as rich

Buns made using milk:

• Volume: Visibly much smaller, fat content in milk hindering gluten formation
• Color: Golden brown, with a darker crust
• Texture: Softer crumb, but slightly denser 
• Flavor: Strong, with a noticeable milky sweetness and fragrance.

These findings demonstrate that while water allows for a lighter, airier bread with a more prominent wheat flavor, swapping water for milk boosts the flavour and richness of your loaves.

Milk introduces a subtle sweetness to the bread, while also promoting a beautiful golden brown crust. But that's not all! Milk also contributes to a softer crumb, making your bread an even more delightful indulgence.

While the use of milk boost the bread's flavour, it can also hinder a good rise. Here's why:

Reduced Hydration: Milk is roughly 90% water, but the remaining 10% contains solids like proteins and fats. Replacing all the water with milk means incorporating less actual water than the recipe intended. This can lead to a drier dough that struggles to rise.

Fat and Protein Interference: Milk fat and protein can coat gluten strands, making it harder for them to form the strong network needed for a good rise. This results in a tighter dough that expands less.

Bread gets its golden brown color from a reaction between sugars and the bread itself. As the flour's natural sugars are slowly consumed by yeast during fermentation, leaving less behind for browning during baking.

However, milk introduces a new player: lactose, a sugar unique to milk. Unlike the flour's sugars, lactose isn't readily consumed by yeast. This means more lactose remains in the dough during baking.

Then, when exposed to heat, lactose undergoes a reaction with proteins and amino acids called the Maillard reaction. This reaction is responsible for the development of a rich brown color and more complex flavours in baked goods.

Milk's Impact on Bread's Flavour & Texture

The lactose in milk doesn't just give the bread its darker crust. The combination of fat and lactose in milk also acts as a tenderizer, resulting in a softer and more luxurious bread crumb.

Plus when sugar is heated, it browns and releases substances that give it a fragrant aroma. Lactose in particular gives it a milky, sweet, and fragrant aroma.

Swapping Liquids in Breadmaking

[Swapping Water for Milk]

If the recipe you wish to try uses water but you're thinking of giving your bread a flavour boost with milk, simply add 10% more milk to maintain similar hydration.

As we mentioned, milk is 90% liquid + 10% other solid components. If you were to do a 1:1 ratio swap, your dough will end up with 10% lesser liquid than it requires.

For example, if the recipe asks for 100g of water, use 110g of milk.

[Swapping Milk for Water]

Similarly, if say perhaps you've ran out of milk, and wish to swap milk for water, use only 90% of the amount required. For example, if the recipe asks for 100g of milk, use only 90g of water. However, keep in mind that your bread will have a slightly different texture and flavour profile.

Following the 10% additional liquid formula, we baked another batch using the same recipe, but replacing the 245g of water with 270g of milk. Look at the result!

The milk not only enhanced the flavour of the buns, but also enabled the buns to brown beautifully in the oven.