Will this work with a lower 65% hydration bread if the dough is allowed to sit longer before any manipulation?
Fats slow down the process. However the recipe I'd like to try uses 1 cup of milk. If I add the milk to it will I have to add even more time for this to work?
Powder milk is not an option. I've tried it. makes the bread crust taste like pretzels.
Thanks everyone!