What does 2% milk look and feel like at 100 degrees Fahrenheit?
I'm attempting to make pain de mie with these recipes:
http://www.hertzmann.com/articles/2000/sausage/bread/
http://thepauperedchef.com/2009/08/part-one-of-my-cucumber-sandwich-revenge-pan-de-mie.html
Unfortunately, I don't have a thermometer and I can't really tell from the pictures what I need to know. I tend to gauge by look and feel and have made yogurt this way for years. I'm assuming that 100 degrees can't feel much warmer than body temperature, but would like to know any details, like should I be seeing some frothing/bubbles, how long should I be able to keep my finger in the milk before singeing, whether I should be able to smell the milk (like when it boils), providing pictures would be useful, etc. Any details will be helpful. I'll definitely buy a thermometer next time I'm at the store, but for now, this will have to do. Thanks in advance.
4 Comments
Yes, I had figured that the milk couldn't be heated too much because yeast tends to die at high temperatures (learned from previous experience with homemade pizza dough), but I just wasn't confident enough to go ahead with my instincts. I'm always plagued with self-doubt when baking, and it shows in the results. So glad to read your thoroughly explanatory responses, it's very reassuring! :)
It's my first time making pain de mie, but I haven't been able to think of much else after reading these recipes and rave reviews! Thanks again, guys!