Thank you so much 😀

@@michaellim ❤

I think that the English voice that describes the procedure is very usefull for people who cannot read. I like it. 😊

@@Isa-pasticciona Sure the voice can stay 🙏 But the writing needs to be there too.

@ArtU4All The written text for this video is there. To view it, simply turn on the captions. This video has been translated into 19 languages." To turn on captions on KZfaq: 1) Play the video you want to watch. 2) If you’re on a computer, you'll find a 'CC' button at the bottom right of the video player. Click on this button to turn captions on or off. 3) If you’re using the KZfaq app on a mobile device, tap the video to display the top and bottom bars, then tap the three dots (⋮ or ...) on the top right to open the menu. 4) In the menu, tap 'Captions', and then select the language you prefer from the list available. 5) If the video supports multiple languages, you'll see a list of languages to choose from after clicking the 'CC' button or selecting 'Captions' in the menu.

As for your question about why some bread recipes include milk, there are a few reasons: Flavor and Texture: Milk adds a subtle richness and sweetness to the bread, which can enhance its flavor. It also contributes to a softer crumb, making the bread more tender. Color: Milk can give the bread a golden color due to the natural sugars (lactose) in milk that caramelize during baking. Nutrition: Milk is a source of nutrients, such as calcium and protein, which can make the bread more nutritious. Extended Freshness: Bread made with milk tends to stay fresh longer than bread made with water. The fats and sugars in milk can help retain moisture in the bread. Cultural and Regional Preferences: In some regions and cultures, milk is a traditional ingredient in bread recipes, resulting in unique textures and flavours. So, while you can make delicious bread with or without milk and eggs, the choice often comes down to personal preference, regional traditions, and the desired characteristics of the final loaf. It's all about finding the taste and texture that you love most in your bread.

@@michaellim thank you so much 😊

Milk contains various components besides water, such as fats, sugars, and proteins, which can influence the overall hydration of dough. While the water content in milk is around 87%, water is, of course, 100% water. This means that if you substitute water with an equal measure of milk, the liquid content you're adding to your dough isn't quite the same. However, for many bread recipes, the slight difference in liquid content is negligible since the additional fats and proteins in milk can enhance the bread's softness and structural integrity. For those bakers who aim for precise hydration levels, particularly in recipes where exact hydration is crucial, adjusting the quantity of milk to account for its lower water content is recommended. To illustrate, if you're looking to replace 250g of water with milk, considering that milk is about 87% water, the calculation for the replacement would be: 250g water ÷ 0.87 ≈ 287.36g of milk Hence, you would use roughly 287.36 grams of milk to substitute 250 grams of water to achieve a similar level of hydration in your dough. In practice, many bread recipes are quite forgiving, and a one-to-one substitution of milk for water often works well, imparting a delicious richness from the milk's fat and protein content. However, since milk isn't purely water, there may be a need for minor adjustments. If the dough is too sticky, a bit more flour might be required. Conversely, if it's too dry, you may need to add a little extra milk. Keep in mind that these tweaks are based on the dough's feel and the desired consistency.

@@michaellim Thank you for taking the time to clearly explain to me the points that I raised. I love and respect doctors who explain issues to me as if they have all the time in the world and the same thing applies to KZfaqrs like you. Thank you always. More power, sensei!

The primary difference between one-time proofing (also known as single-rise) and the usual double proofing in bread recipes isn't in the hydration but in the development of flavour and texture of the bread. In the single-rise method, after you knead the dough, you should let it rest to relax the gluten. This makes the dough easier to shape. Once it’s shaped, you then let it rise just once before baking. This rise is important because it is where the dough gains volume and the yeast does most of its work in gas production, which contributes to the texture of the bread. However, with the double-rise method, after the initial kneading and resting, you let the dough have its first rise. This is where the bulk fermentation occurs, allowing the dough to develop its structure and flavour as the yeast ferments the sugars in the flour. After this, the dough is knocked back or degassed, shaped into its final form, and allowed to have its second rise. This second rise helps the bread achieve a finer crumb and more nuanced flavour as the fermentation process continues. Each proofing stage has its purpose, and while they don't directly alter the hydration, they do impact the final texture and flavour of the bread. Double proofing is generally preferred for most breads, especially artisanal styles, because it leads to a better crumb structure and more nuanced flavours. However, single-rise breads can be just as delicious and are a good option when time is short.

@@michaellim Dear Michael, thank you so much for the clear and detailed explanation. I understand it now. Really appreciate that, thanks!

You're very welcome! Regarding your question, the bread made with egg tends to be a bit richer in flavor due to the fat content in the egg, and it might have a slightly softer and more tender crumb. The egg also contributes to a golden color in the crust. On the other hand, the egg-free bread still has a fantastic texture and taste. It all really comes down to personal preference. Both versions are delicious in their own right! Feel free to experiment with both recipes and see which one you prefer. Happy baking!

@@michaellim Thanks for the answer , sure I want to make both kind of breads. I find your tutorial so interesting; understanding how to balance a receipe allows us to make experiments in the right way . 😊

For the eggless recipe, you use milk as egg wash. kzfaq.info/get/bejne/hq97nKxml9qzfqc.html

The loaf pan I am using is 27cm x 12cm x 10cm, so I assume your loaf pan, which is 23cm x 13cm x 8cm, or roughly 9 inches by 5 inches, will be a bit smaller. A smaller loaf pan may result in a slightly taller loaf with a different shape compared to what's intended in the recipe. The main consideration here is that you'll need to monitor the bread closely during baking and adjust the baking time if necessary. A smaller pan can lead to a denser crumb in the bread because it may take longer for the center to fully cook.

To clarify, both cake flour and wheat flour (commonly referred such as all-purpose flour or bread flour) are made from wheat. However, they differ in protein content, which affects gluten development. Cake flour has a lower protein content (about 7-9%), making it ideal for tender and fine-textured cakes. It results in less gluten formation, which is perfect for soft, light baked goods. On the other hand, all purpose flour or bread flour has a higher protein content (about 11-14%), which is excellent for bread-making. This higher protein content helps develop more gluten, giving bread its necessary structure and chewiness. Gluten is crucial in bread as it traps the gases released by the yeast, allowing the bread to rise and maintain its shape. So, when it comes to choosing between cake flour and wheat bread, it depends on the texture you're aiming for. Cake flour isn't typically used for bread as it won't provide the necessary structure and elasticity that wheat (bread) flour can. For soft, tender baked goods like cakes and pastries, cake flour is the better choice. For bread, however, a higher gluten flour is preferable for achieving the right texture.

Thanks, Michael Lim, for such a detailed reply. More power to you 🤩

Me too