I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.
It fit my pan perfectly, just hitting the top without significant leaking or compression.
We had it with a pot of sweet potato sausage soup that was shared on this site years ago. It's still a favourite recipe in our household and one I make once or twice a winter.
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I don't know how you could improve on that loaf, Floyd. Looks just about perfect to me, right down to that gorgeously even crust color.
I agree with you on the sweet potato sausage soup, except that 5 sweet potatoes are WAY too many for one and a half quarts of liquid. Wish the recipe gave it in weight. I don't know what sweet potatoes look like in the northeast, but here in the heartland they are LARGE! One is enough, maybe two.
Cheers!
Indeed, I scale that soup recipe waaaay down. I used one extremely large sweet potato and one midsize golden potato, then just eyeballed it on the broth. It'll be enough for two people for two nights, which is plenty!
Looks like a very soft crumb. I imagine it would make perfect toast. It's nice to see you posting more often now.
What a beautiful loaf! It's interesting that regular milk and powdered milk + water work slightly differently. I'm bad at milk powder to water ratios though - would that make an equivalent amount of milk in this case? Or is it more milk powder? Hope that makes sense haha.
I think it is roughly the same but I'm not certain. I typically just use milk, though I get why bakeries just use powder as it is easier to ship and store.
I'm not sure if the extra fluffiness is on account of the milk powder. Honestly, the most likely thing IMO is that I usually add cold milk but I was able to easily add warm water from the tap, so the dough started 5-10 degrees warmer than usual. That's a good reminder of why you often advised to let your ingredients come up to room temperature before mixing them.
Oh yes, the water temperature would definitely be a bigger factor than the milk powder!
I was actually thinking that I sometimes see enriched bread recipes with both milk and milk powder, so I was wondering if there is something there making a difference.