Timing of the retard
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I've wondered about this for a while: are there differences in the final product depending on when the retard occurs?
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dough rising
Brod & Taylor Proof Temps
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I'm curious to know what temperature is ideal for proofing in the B & T proof box. Some of my bread baking cookbooks specify a particular proofing temperature or range of temperatures, others mention proofing at room temperature, and others simply say to proof until doubled. I don't own the proof box yet but what are the recommended temperature settings? Or are we simply looking to create a constant temperature and can gauge by a doubling of the dough and not by time or temperature.
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Bitter?
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I'm having issues with my bread. Using a basic recipe (yeast, water, flour, a little bit of sugar) the dough seems to develop an off smell and tastes bitter which persists through baking. This has happened more than once. I notice this change in smell as early as 30 min. into an initial rising. I've been looking around about bread developing funny tastes or smells and I can say that the smell and taste isn't sour nor are my ingredients rancid. I'm at a loss as to why this happens, because my sourdoughs and brioche come out just fine.
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