> 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

Acetic acid is a by product of bread fermentation. Yeasts throw off
alcohol, carbon dioxide and acids with acetic acid being the most
prevalent. Acetic acid levels are highest in breads made with a poolish
(did you do that) or with natural yeasts (and you did say you weren't
making sourdough). The longer the fermentation, the higher the levels
of acids. How long did your dough ferment?

I've noticed when I've had this problem that the smell dissipates by the
time the bread is cooled and ready to eat.

marcella