Basic Milk Bread=Best Bread Ever…?

Basic Milk Bread

Basic Milk Bread. This has to be the signature bread of some country, I have no idea, but it is incredibly good! I know (because I’ve been reading) milk bread is done in many different places, with different ratios in ingredients and different methodologies. I used a french bread recipe and instead of water, used whole milk, and instead of bread flour, I used AP flour. The result was incredible, the bread was so spongy and delicate and sweet, perfect bread for french toast, or bread pudding, and it has to be the best sandwich bread ever.

Basic Milk Bread



100g AP flour
100g Whole Milk
3g Instant Yeast

Mix and let ferment for about 10 hours at room temperature.


100% of the Poolish
350g AP flour plus more as you adjust the right ratio, about an extra 50g
250g Whole Milk
5g Instant Yeast
1 tsp Kosher Salt
2 Tbsp Sugar

Stand Mixer, keep kneading time to a minimum. Let flour hydrate before kneading. Allow milk to get absorbed.

Add more flour if dough too sticky, one tsp at a time, until you’re able to remove it from the bowl without too much trouble. I personally like this approach rather than having too dry a dough that suddenly starts slapping against the bowl.

Add more flour if still too sticky, but dont over do it, you need to keep the dough moist.

1st rise one hour or double the size, push down bubbles, knead very briefly. This dough is so malleable that I needed a pie pan to let it rise the 2nd time before it went in the oven, it should also double in size.

Place a wet cloth over the dough, make sure the surface of the dough remains moist.

Just before going in the oven, brush the surface of the dough with a sugar glaze (optional)

In a preheated oven at 420f, baking tray at the bottom, add water, let steam fill the oven, place bread over a pizza stone and let bake for about 15 minutes.

Check, add more water to the baking tray (it really depends on your oven and how you like your crust)

Continue to bake for another 10-20 minutes, check temperature at the core of the bread, should be about 90c or close to 212f


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