the filling doesn't get burned so quickly. Turned out pretty good too!
Being in this lockdown where things aren't as controllable as before, some food gets overlooked or overstocked and ended up being not as fresh as expected when opened. This happens to the carton of fresh milk I've just opened yesterday; it was fine at sight and smell but when it's added to tea it turns a little curdy. I can still have it with oats and cereal but I can't possibly finish it before it completely turns bad.
To cut wastage to a minimum, I decided to substitute the water in my bread making today with milk for the sake of speeding up its consumption. After all, I have in the past used soured milk in bread dough and they all turned out fine.
As usual, I am adopting the method and base ingredients of the first bread I ever learned to make: the bloomer bread:
250g bread flour
7g instant dry yeast
3g ground Himalayan…