> wrote in message
ups.com...
>
>
> Dee Randall wrote:
>> I posted this on another newsgroup, but didn't get any thoughts about it,
>> so
>> I will try here. It's a puzzlement for me. I'm trying to figure out why
>> a
>> bread while baking will 'sometimes' give off a vinegary smell.
>>
>> Here goes:
>>
>> While the bread was baking (see previous posting: Dough Soup in FP -
>> Hydration Formula) consisting of
>>
>> 14.6 oz. bread flour (my interpretation of 3-1/4 cups flour)
>> 1-1/2 cups water (90 degrees)
>> 2 tsp. instant yeast
>> 1 tsp. salt
>>
>> The hydration was 82% (proud that I can say what my hydration was,
>> thanks!)
>> baked in a 425 degree oven (2 stones heated 45 minutes) water in
>> container
>> inside oven, spraying water in oven 3x, baking 25 minutes, I detected an
>> odor of vinegar - maybe it could even be described as a slight amonia
>> odor.
>> I am familiar with this odor while cooking bread, as it happens
>> occasionally, but seldom. I am certainly aware of this smell, as one
>> time I
>> had visitors and at that time it was a heavy vinegar odor that occurred
>> and
>> I got a thorough teasing by some non-bread bakers.
>>
>> After sitting 30 minutes and smelling the bread, it has no hint of this
>> odor. I haven't cut it yet, but the outside color is good, and the crust
>> is
>> a medium softness. I did take the inside temperature - 205.
>>
>> This smell is not similar to a sourdough starter gone astray.
>> Thanks so much.
>> Dee
>
>
> On the information you have given I would think it would be a yeast
> problem. insufficient first rise or a partly dead yeast.
>
> The other possibility if you are using your normal kitchen oven is a
> contaminent (grease spatter on oven walls) which is being activated by
> your water spray.

Thanks for your reply.
In the last bread baking that prompted me to post a query, I have since used
the yeast from the same container and there was no problem with a vinegar
smell coming from the bread while baking.

I did write an email wondering if a dirty oven would prompt an odor to taint
my bread, but I would expect in that case for the odor to remain in the
bread. The smell I am describing comes only while baking the bread and
doesn't remain. It is quite strong while baking, an amonia-type smell.
Thanks for your consideration,
My best,
Dee