Hi all,After baking the smell of yeast is around the bread. Even after cooling down the smell of yeast on the bread is still strong. Please advise how to remove it. TIAB.R.satimis
if you post your recipe, it'll be easier to say for sure, but i think you are using too much yeast.
Aside from using too much yeast, rising or proofing your loaves too long causes the yeast to run out of sugar to metabolize and produce an alcohol-like or yeasty smell. Make sure your rising and proofing times are fine.
Raquel @ Ovenmitts Blog
Thanks for your advice.
Hereinunder is the recipe used and steps performed:-
Baked a wholemeal bread according to following recipe in the Kenwood breadmaker BM450. The recipe was suggested by Kenwood.
IngredientsLoaf size 750gEgg 1Lemon juice 1 tbspHoney 2 tbspWholemeal bread flour 450gUnbleached white bread flour 50gSalt 2 tspActive dried yeast 1 tspWater Put the egg in the measuring cup and add sufficient water up to 310 mls
Factory preset Program 3 selectedTotal cycle time 4:30 hrsPreheat time 0:30 hrs (very low temp almost without feeling)Kneading time 1:30 hrsRise time (fermentation) 1:50 hrsBaking time 0:40 hrs
I retain the loaf in the loaf box. The smell is still there even over night
I was looking at another post you made (...earlier, I think?) I seem to remember that you were asking why your bread was 'not soft enough'...I was surprised that the formula/recipe you posted didn't include any 'whole' or 'skim-milk' powder, or any sort of fat. I've read hundreds of 'bread machine recipes' and it struck me as odd that BOTH of those ingredients were missing...do you have a health-related problem with dairy foods? If so, you have my sincere sympathy, but you could substitute other vegetable-based fats and conditioners, if that's the problem.
I found a recipe very similar to yours, online, that is recommended by Kenwood for the BM450 and it clearly states that you need about an ounce (25-30g) of butter and a tablespoon of dried milk powder to make a 750g loaf using 90-100% whole-wheat flour in the BM450...this MAY answer your other question about softness, but doesn't address the issue of the 'smell'.
Were you possibly tempted to substitute "Bread Machine Yeast" (which is also known as "Instant Yeast") for the "Active Dried Yeast"? In that case, your problem is solved! A teaspoon of instant yeast might be adequate to ferment 2-3kg (4-6 pounds or so) of flour...it's possible to change the type of yeast, but NOT precisely by weight or volume. I also noticed that you used much more sugar and salt in your recipe than Kenwood recommends. Both salt and sugar can inhibit yeast action and would (almost certainly) affect the program of a bread machine...
Is there anything helpful or informative in this post? Please let us know.
Very best wishes,
Hi copyu,That recipe posted by me was suggested by Kenwood in their manual for Wholemeal bread.Printed manual supplied with BM450 breadmakerhttp://ecx.images-amazon.com/images/I/912Eq7XQt0S.pdfP-10Kenwood suggested "Easy blend dried yeast". I used "Active dried yeast" instead. Strangely I could NOT find "Instant Yeast" in the supermarkets here" (Hong Kong). All of them are selling "Active Dried Yeast"Kenwood has other recipes for Basic White Bread and Brioche Bread" respectively. Both of them need Vegetable oil/butter and milk. I don't know why they omited them on this recipe.Besides 2 tbsp of honey and 2 tsp of salt were also suggested by Kenwood.All cycle times were preset by Kenwood in Program 3
Thanks very much for the link to the manual. You even mentioned the "Easy blend yeast..." (whatever that means! It sounds like 'A-D-Y' to me, too) and the "pre-heat" part of the cycle...You are obviously correct in all of your procedures. It's Kenwood that's screwed up, in my opinion. I found only this one whole-wheat recipe for the BM450...but lord only knows if it would work! It looks very "do-able" to me, but I would be tempted to substitute a tablespoon of dry milk powder and 50-150g white bread or AP flour for some of the whole wheat flour, just to give a little 'insurance'...Whole wheat and rye B-M recipes also usually recommend a small amount of 'vital wheat gluten' (instead of adding white flour?)
This link could be older than your machine and its manual. Is it worth a try? I have a B-M (not a Kenwood!) but have never actually baked in it. I've only used mine for the 'dough cycle', ie, mix and first ferment. It sounds as if you know all the 'traps', at least. There are many little paperback B-M books and thousands of B-M recipes out on the internet and my comments were based on reading many of those. (Sorry my post wasn't of more help!) I'd try again, with a tablespoon of your favorite shortening and 1-2 level teaspoons of sugar at most...
All the best,
PS: I thought I'd picked up my British "Dove's Quick Yeast" when I was in HK...It's in an orange package. (This is instant/B-M yeast, as is SAF blue, red, etc...) You'd want only about a quarter to a third of a teaspoon of this stuff. If you have trouble sourcing basic supplies, send me a personal message and I'll see what I can do to help. Adam
Today I visited some supermarkets here specialised selling quality foods and purchased following flours and yeast;Bob's red millVital wheat gluten flourWaitrose organic wholemeal flourMcDougalls UKfast action bread yeastperfect for bread machinesI shall follow the recipe on Kenwood's website to make wholemeal bread.BM450 Wholewheat - Program 3http://www.kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/100-Wholemeal-Bread/750g LoafIngredients Water 310mlWholemeal Bread Flour 500gSkimmed Milk Powder 1 tbspSalt 1 1/2 tspSugar 1 tbspButter 25g (or Canola oil)McDougalls fast action bread yeast 1 tspAdditionally adding;Vital wheat gluten flour 20g (to enhance the dough)Program 3 - preset by KenwoodTotal cycle time 4:30 hrsPreheat time 0:30 hrs (very low temp almost without feeling)Kneading time 1:30 hrsRise time (fermentation) 1:50 hrsBaking time 0:40 hrsduring kneading I'll remove the lid of the breadmaker allowing more air to come in.Appreciated to have your comment/suggestion before starting another baking.Furthermore;McDougalls "fast action bread yeast" costs USD 5 (Five dollars) approx per 56g. The "Active Dried Yeast" costs USD 1.15 approx per 56g and is available almost in all supermarkets here including the supermarket where I purchased the former. I suppose "Active Dried Yeast" will also work. It is because I'm a beginner in bread baking without experience in adjusting the recipe and times on kneading/rise/baking etc. Therefore I can't use it.
Sorry not to get back sooner. I'm wondering what the McDougalls yeast is...[I'll google it later]. 'Active Dried Yeast' (which is what you used, before,) generally has larger particle size than 'Instant Yeast'. I'd hesitate to use a whole teaspoonful, if it looks much finer than the yeast you are familiar with.
Admittedly, I use only a scant quarter teaspoonful of instant yeast, but I allow long, slow primary fermentation, mostly at room temperatures, occasionally in the fridge...I usually use 'around a pound' of total flour...430-470grams, depending on the formula. I guess I also use slightly higher hydration, which may help the yeast along on its way. Your hydration would be a tad under 60%, if my math is OK.
Don't be shy about using "instinct" if your dough looks too dry, but proceed very slowly. If it looks dry, add a maximum of one tablespoon of water at a time and let it continue mixing for a while. You could repeat once or twice more, at most, until things "look OK". Remember to use a spatula to push dry ingredients down to the dough-ball at the early stage of mixing.
Best of luck with the next bake!
PS: That's a shocking price for McD's yeast! Stick with ADY for now and use the full teaspoonful.
Hi all,I baked a wholemeal loaf with following recipe modified on Kenwood's online recipe;BM450 Wholewheat - Program 3http://www.kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/100-Wholemeal-Bread/750g LoafIngredients:- Water 310ml (lukewarm)Wholemeal Bread Flour 500gfresh Milk 2 tbspSalt 1 1/2 tspCanola oil 1.82 tbsp approxActive Dried Yeast 1 tspAdditionally adding;Vital wheat gluten flour 10g (to enhance the dough)Select Program 3 (pre-programmed by Kenwood) and midium brown crustTotal cycle time 4:25 hrsPreheat time 0:25 hrsKneading time 1:30 hrsRise time (fermentation) 1:50 hrsBaking time 0:40 hrsDuring Rise kneading started twice, duration about 30 seconds each.Steps performedPoured 310ml lukewarm water in the baking pan and disolved salt in it. Added fresh milk and Canola oil. Stirred the mixture well before adding flours.A soft wholemeal loaf was resulted with crisp crust. After cooling and slicing I put the loaf in an air-tight bread box. I hope the loaf will remain soft tomorrow morning (after 14 hours)
The smell of yeast is not so strong as the previous wholemeal bread. I'll check the smell again tomorrow.
It looks as though you'll be an "expert" soon ;-)
Well done! I think you made good sense out of the alternative formulae and made intelligent substitutions (in small increments, naturally!)
Keep up the good work!
The bread is not so soft after one night. I steam the bread before eating.
I'm prepared adding ascorbic acid (Vitamin C) to the ingredients on my next bake in anticipation that the bread can retain its freshness in 2 days.
However most Vitamin C available in dispensaries here with calcium/zinc added. Now I found one without additive, a chewable Vitamin C (as ascorbic acid). The bottle contains 60 tabletsVitamin C as ascorbic acid – 250mg
I'm prepared to make a plain bread of 500g in size. Do you know how much shall I add? Thanks
Yeast smell still remains. Its smell is similar to the smell in beer brewery. I have no idea how to remove it. Maybe reducing yeast quantity can improve.
is probably added at the mill, as it is a 'permitted' additive in many countries. I'm not a miller, so I have no experience of how much (little?) is useful for any particular flour, but I do know that quantities are measured in the "Parts per Million" range...20-40 ppm seems to be average for millers. (Someone might step in and correct me, but that's what I've read in very respectable baking books...)
I would not expect any longer 'keeping' qualities by adding ascorbic acid to a bread dough... [Are you thinking about 'sourdough', which keeps for a couple of days, at least?] Sourdough baking is a completely different 'beast' and many recipes/formulae are not so well-adapted to bread machines. However, there are certainly work-arounds...
I suspect what you're smelling is basically alcohol. Alcohol is a byproduct of yeast fermentation, and is the reason that "fresh bread smell" is "beery". I don't know of any way to "remove" the aroma later; it seems the only solution is to keep it from happening in the first place.
Bread machines walk a fine line between too little yeast and too much yeast. With too little yeast, the bread may not rise enough to fill the pan, or may even come out "dense". With too much yeast, there may be weird aromas, and possibly even weird (bitter?) flavors. The balance is so fine it's not unheard of to have a bread machine recipe that's working perfectly go crazy and stop rising one fall simply because the new year's wheat harvest was a little different than the year before. Despite their best efforts, bread machine recipes often don't get it exactly right, and you may need to adjust the amount of yeast either up or down a little according to your previous experiences with that same recipe and flour.
If you're making bread right away when you put the ingredients in the bread machine (as opposed to putting in the ingredients but then setting the bread machine to delay for a while before doing anything), try this: Cut the amount of yeast the recipe specifies in half. Despite what the directions say, do not put the yeast granules in along with the flour so they stay dry. Instead, pour the yeast directly into the water (warm, right) right after you add it. Then wait ten minutes for the yeast to thoroughly dissolve and wake up and start to become frothy before you add the rest of the ingredients and turn the bread machine on.
Hi Adam and Chunk,
Baked another loaf according to following recipe with minor modification;BM450 Rapid - Program 2 (on site manual)http://www.kenwoodworld.com/uk/My-Kenwood-Kitchen/BM450-Recipes/White-Rapid-Bread/500g LoafIngredient:Water 245mlVegetable Oil 1 tbsp (Canola oil)Unbleached White Bread Flour 350gSkimmed Milk Powder 1 tbsp (suggested but not available at home)Fresh Milk 4 tbsp (substituded with)Salt 1 tspSugar 2 tspActive Dried Yeast 1/2 tspEasy Blend Dried Yeast 1 tsp (suggested)Adding;Ascorbic acid (as Vitamin C tablet) 1/4 tablet (250mg/4 = 62.5mg)Steps performed:- add yeast to lukewarm water in the baking pan, allowing standing for 10 min to disolve- crash Vitamin C tablet(Ascorbic acid) as powder and disolve the latter in Fresh milk plus salt and sugar- add the mixture of Ascorbic acid, salt and sugar to the lukewarm water in the baking pan- add Canola oil to the baking pan- stir all mixture well in the baking pan before adding flour- select Program 2, bread size and crust color (light color) -> press "Start"- kneading starts immediatelyTotal cycle time 3:32 hrsAfter kneading 20 min dispenser actuated.Kneading time 0:34 hrsRise time 2:42 hrsBaking time 0.36 hrs.- The bread is a little bid too soft supposed accounting for EITHER adding too much Fresh milk OR without adding Wheat gluten- Rise is NOT sufficient maybe insufficient yeast used- The smell of alcohol is still present. Would it be the characteristic of the breadmaker.I'll check whether the bread will remain soft after one night. ThanksB.R.Stephen
Is it a problem for your bread maker if you open the door, or can you open the lid as the loaf progresses? Maybe just letting out the gasses/exchange for fresh air might make a big difference. Without a bread maker, dough gets plenty of chances to exchange air every time a cover is lifted, shaped, rested, moved to the oven, etc. In a machine the lid is down and it stays in place until the loaf comes out. What do you think?
It is normal for some alcohol aroma to leave the oven/loaf after baking. Don't leave the loaf in the machine or bread pan after it has finished baking. A rack that holds cooling bread off the counter top into the air is preferred until cooled completely. I have noticed that many cooling racks are not high enough. If condensation occures under the loaf on the flat surface under the rack, get the rack higher into the air. Rest the rack on mugs or cans to get a good "airing" of the loaf.
Is it a problem for your bread maker if you open the door, or can you open the lid as the loaf progresses?
No, not a all. I have considered your suggestion before. However in another thought the temperature of the baking chamber will be cooled down in such arrangement. It may bring an inverted effected if preheating is required. I would try your suggestion in next round if preheating is NOT required.
Don't leave the loaf in the machine or bread pan after it has finished baking
No, the loaf has been transferred to the cooling rack immediately after baking finished. Next time I'll raise the height of the cooling rack. Thanks
I'm not suggesting to leave the lid open while the machine works, just come by now and then and open it for 5 seconds and the put the lid back down. I can understand keeping it closed completely during the bake segment.
I'm not suggesting to leave the lid open while the machine works, .......
Hi Mini Oven,
Advice noted. Thanks.
After one night the bread is still fresh and soft. It is up to my satisfaction. I expect keeping the bread only for one or two day.
I'll make another baking using the same recipe for white rapid bread but with following changes on the ingredients;
- Active Dried Yeast increased to 3/4 of tsp
- use milk powder (I'll get it on next shopping)
- Unbleached White Bread Flour 300g + Whole wheat flour 50g = 350g totally
- Other ingredients will remain unchanged.