The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


livingdog's picture

No-Taste Bread

October 21, 2010 - 4:06am -- livingdog

hi all,


I have baked bread that looks pretty beautiful, but tastes completely bland. Following the NYT "No-Knead" bread recipe (3 cups, 1/4 tsp active yeast, 1 1/4 tsp salt, 1 1/2 cup water, sit for 18 hours, fold, sit for 2 hours, bake at 500) it comes out bland. It tastes nothing like the Italian bread I remember, nor does it even taste like white bread.

I found a CI recipe that calls for a mild Pilsner and some vinegar but haven't tried it yet since I haven't given up on the above recipe.

Urchina's picture

Bland pizza dough -- what gives?

June 16, 2010 - 8:21pm -- Urchina

Tonight's dinner was homemade pizza. I put my regular dough recipe away in favor of trying an overnight, slow-fermented pizza dough. We ended up with a pizza dough that was crispy on the bottom, chewy and pillowy up top, but so unbelievably bland. This was even more surprising considering the long, cold ferentation (24 hours in the fridge). The recipe is as follows: 


20 oz KAF Bread flour

~ 2 cups water

4 t active dry yeast

2 T olive oil

3.5 t salt

meadmaker's picture

Yesterday, the bread faeries did not give me their blessings.

While the Challah bread came out looking gorgeous, it also came out way bland! The two possible reasons I could come up with are:

1) Old bread flour; and/or

2) Too much yeast.

I had used a recipe out of Sherry Yards' "Secrets of Baking" (I think that's the name of it, anyway, without going into the other room to verify it.)

INJERA BREAD:  And the Injera dough did rise, but it was VERY dark. There was no way around that. Soooo, what I'm thinking is that, while using 100% Teff flour may be the 'authentic' way they make it in Ethiopia, the yummy Injera bread at the restaurants in Los Angeles, Sacramento, and San Diego are made from another recipe. With or without Teff, I don't know; however, from those that I've had at the restaurants were generally much lighter in color which is a dead giveaway that they're using some other flour(s). The best I've been able to make at home has been the buckwheat flour with seltzer water recipe. They held up well during cooking and tasted very acceptable as an accompaniment to Doro'Wat.

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