Hello from Arizona  weather is starting to get below 90degrees in the daytime.

My question. Even with a loaf that has fair consistancy but not as good as I would like. My bread does not seem to have any real good taste.  I have tried 2-3 types of bread flour from the local stores.  I have tried unbleached whit flour. I just did 2 different Italian loaves and each had fair consistancy but a blah taste. Both were baked with Gold Medal better for bread flour.  I have tried more expensive brands also.  The bread has a consistancy like a bread you would buy off the shelf. Soft and light . Certainly not of a Italian bread consistancy or taste.   Any ideas.

Thanks

Mr Bob

Loaf I did yesterday.

Twice now I've made Reinhart's Cinnamon Raisin Walnut Bread and each time the dough has had a distinctly chemical/solvent smell and aftertaste.  I'm having a hard time figuring out the source of this issue.  The flour, KA Organic Bread Flour, was recently purchased and used successfully in other recipes.  The other ingredients, including the walnuts and the raisins seem ok, nothing rancid tasting or out of the ordinary.  I'm using stainless steel mixing bowls and the loaves are proofed and cooked in clean bread pans.  The only substitutions I made with this recipe was replacing the shortening for butter.  I'm at a total loss here.  What could it be?  Is this a chemical reaction?  Did the flour go bad?  Could it be the instant yeast?  Help!