> wrote in message
oups.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
>
>
> Could you be overproofing the dough? If I let dough rise too long it
> will sometimes turn sour. When the yeast feeds on the sugar in the
> dough it forms carbon dioxide and alcohol. The carbon dioxide is what
> makes the bread rise and the alcohol evaporates during the baking
> process. If the dough rises too long then the alcohol breaks down even
> further into vinegar.

Thanks so much for this explanation. I will, indeed, pay strict attention
the next time it does release this odor, to recall any overproofing of the
dough. I'll bet this is the problem; sounds scientifically reasonable to
me - but I have limited brain capacity when it comes to logic and science.

You know, sometimes a recipe (on the first rise) will say "let it rise until
double, or two hours; if it rises to double before the 2 hours, degas it,
then let it rise to the point where it would have been double, if it hadn't
been degassed." So, do you think that the degassing (when it has risen to
the double point before the 2 hours) does eliminate the bread turning sour?

More questions, but
My appreciation,
Dee