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For a bread that's gonna last more than a few days, yeah milk + more sugar seems to help with the flavor a _lot_. For freshly baked bread like that you're gonna
by nightfly 6y ago
For a bread that's gonna last more than a few days, yeah milk + more sugar seems to help with the flavor a _lot_. For freshly baked bread like that you're gonna eat within a few hours of baking, it's still pretty tasty even without it.
- lostlogin 6y agoIf honey is used rather than sugar, you get more sweetness per unit weight, and also get more browning. This is good or bad depending on what you like. Thick dark crusts are what I’m after, so honey is a straight win.
- hvidgaard 6y agoThat only true if you want pure white bread. If you bake with more whole grain (> 30%) higher hydration (> 70%) and use preferments or even better sourdough, a bread can easily last a week, as long as you can toast it once it's more than 2-3 days old.