I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the percentage listed below. Is that percentage just right or would I need to decrease or increase it a bit? and I would love any feedback when using milk. I am not using high-heat milk powder, though. Instead, I am scalding the milk before putting it in my recipe. I am also using King Arthur's All-Purpose flour. Here are the following percentages:
- Water: 31%
- Whole Milk: 25%
- Butter: 12%
- Brown Sugar: 2%
- Starter: 10% (100% hydration)
- Salt: 1.7%
If I missed anything that anyone needed in order to help further I apologize. Thank you for your help in advanced!