Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan

On 22 Oct 2003 19:46:04 -0700
(Daniel) wrote:

Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.


A longer rise time - say, in the fridge overnight - will develop a
better flavor.

You might try varying the salt or sugar content slightly.

Since you say french bread, I assume you might mean water breads (with
no oil), but you might try using a different vegetable oil if oil is
called for. the soybean oil that ends up in most bottles marked
'vegetable' doesn't taste like much.

Since you say 'mild yeasty' I'm not sure if what you think of as good
tasting bread is the same as what most people like. A slower rise is
preferred because it tastes less yeasty. The flavor is better in a few
other ways i can't quite articulate because I'm not a food scientist.
It's worth a try, at least.

Could you post the recipe and any notes you may have?

Barry

"Daniel" wrote in message
om...
Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan

try this recipe.3lb of bread flour---2 teasp. salt ( the recipe calls
for 3 but i cut down on this)----28 fluid ounces of hand hot
water.---3ounces of butter----2 or 3 teaspoons of sugar 2 ounces of
fresh yeast, or 2 sachets of dried yeast (2 tablespoons).If you want
wholemeal bread use 2 and a half pound of wholemeal flour and 8 ounces
of white and add another one or two ounces of liquid.this ammount
makes 2x1lb loaves and a dozen or so bread cakes.i have a bread
machine but very seldom use it as i much prefer "proper" bread.every
tuesday i have my grandson and we bake. this week i introduced him to
the art of breadmaking and he was thrilled with the result.bake the
bread in a hot oven for about 20 mins. and 12 mins for the rolls.

Hi Daniel,

What book are you using? I just wanted to suggest a great book on bread
baking titled "Bread Alone" by Daniel Leader & Judith Blahnik. Daniel
Leader is an awesome baker, and this book is filled with great info
including stuff on different types of flour, explaining the different steps
in making the breads and why they are important (such as temps and stuff),
different methods, etc... It is really an excellent book. I have met a
baker who owns a bakery in my area who worked with Daniel Leader and they
studied different types of flour and things like that to find what worked
best for the breads they were making and such. Put a lot of time into their
craft. Anyway, you can find the book for a pretty decent price on half.com
new or used. I'm on my way to my bread baking class right now, where I've
had some breads come out great, while others came out completely awful for
no apparent reason myself! Good luck!
Jenn. W.

"Daniel" wrote in message
om...
Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan

They can probably help more in alt.bread.recipes

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him


www.peagramfamily.com
http://www.mompeagram.homestead.com/

225/205/145
"Daniel" wrote in message
om...
Hi,

I was hoping someone might be able to give me a few hints. I have
just recently begun trying my hand at making bread and I am not having
very good results. Actually, the finished bread looks great it just
doesn't taste good. The end result tastes like raw flower. It doesnt
have that good mild yesty baked flavor that I want. So far I have
just been baking French breads and have been using pre-ferments as my
book suggests. Any ideas would be greatly appreciated.

Dan