Dry Milk In Bread Making?

Question

I am making a french baguette. some of the recipes call for non-fat dry milk. I have used it before in breads and haven't seem much of difference in color or texture. Should i use or not? If so, whats the purpose?

Answer 1

Same as oil or melted butter: makes the bread a little less dry

Answer 2

In the name of all that is good and pure, please don't add dry milk to your baguette recipe.  People add it to get a certain texture inside the bread, which can be attained without adding it regardless.  Baguettes are made from flour, water, salt and yeast...that's it. :)

Answer 3

If you are going to assemble the ingredients and turn the machine on, it doesn't matter.  Use liquid or dry milk.

If you are going to delay the start, you need to use powdered, and assemble in order listed.  This is b/c milk is a potentially-hazardous food, and if left to sit at room temp too long it could grow bacteria, esp w/ sugar in the mix as well.  That is why all dry ingredients are floating on top of the water for a delayed start, to prevent food poisoning, the yeast becoming inactive, and weird flavors.