The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

HELP! bread that tastes like beer

vhender's picture
vhender

HELP! bread that tastes like beer

I am making a whole wheat bread and after a day or more of storing when you open the container you are blasted with the aroma of alcohol. Also as the days pass the bread takes on the same type of flavor.

Thanks

Mini Oven's picture
Mini Oven

How clean is the container? Maybe yeast is growing on the sides and then scenting the loaves. Wash with a chlorinated cleanser and rinse, then wipe down with a 5% vinegar solution and let air dry would be a solution if it is the container. Could be you have a rope contamination problem. Keep a cool head and read about it to see if that is the problem. For the time being, switch to plastic bags for new loaves , you can throw them away, and see if the problem persists.

Logically if fermentation is going on with baked loaves, conditions are ripe for yeast or fungi growth: warm, moist and dark. Let loaves cool completely before storing in a cool place. :) Mini Oven

vhender's picture
vhender

:) THANKS
I have used diff containers each time, tried using diff types of pans. Same result. I let them cool completely and store in a plastic clear bread container. And each time only on the whole wheat does it make you feel like you have opened a brewery LOL.

rmk129's picture
rmk129

I am by no means an expert, but it seems to me that a explanation could be that you are overproofing/overfermenting the dough and/or undercooking your loaf?
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Here are a few additional tidbits of information that might also help you decide what is going on. I copied them from this very helpful document: http://www.pilmico.com/pilmico/download/TBD-II-14.doc
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*Do not store whole wheat flour in high heat areas for long periods of time. The bran and germ components of whole wheat flour, which contains high levels of unsaturated oil may turn rancid and contribute to undesirable flavors. The higher moisture content of whole wheat flour also cause enzymes to further degrade the whole mix.
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*The fermentation requirements of whole wheat breads are lesser than that of regular flour because of the inherent weaker nature of the former. Whole wheat flour doughs have lesser gas retaining ability and are less cohesive. This is due to the dilution of the gluten by the bran and other components. They also lack tolerance to overfermentation. To improve this tolerance, the baker may use any one or a combination of the following: (a) reduction of sponge flour ratio (b) reduction of fermentation time and/or (c) lowering of the sponge or dough temperature.
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*Bake time is longer and at a lower temperature than white pan bread in order to maximize volume and proper finish.
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From Bread-baking 911 website: http://www.baking911.com/bread/problems.htm
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*Sour flavor, strong yeast odor--> Over-risen bread dough. Incomplete baking. Rising temperature too high so bread rose too quickly(e.g. temperature of the dough during mixing). Not kneading enough. Stop the rising when the dough has doubled in size (use finger-top test). Keep rising temperature at 75 - 85 degrees F.

vhender's picture
vhender

Thanks :) !!

I think that you are dead on!!

Each day is a trial and tribulation in the world of bread making! Each loaf takes me the either "ahh you did it" or " you suck as a baker" LOL

Thanks
Victoria