bread smelling boiled during baking
Recently my bread began to have a boiled smell at a given point during baking. That smell disappears in 10 minutes (fortunately), but I'm curious about the reason of its appearence because this smell is only a recent evolution (or involution) of my breads.
My dough are always very wet, most of the times around 80% hydratation. I bet this has something to do with the smell, but why this boiled effect didn't come out sooner, in previous bakes?
Did anyone observe the same smell?