The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread

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hiflyer's picture
hiflyer

Bread

 Did  any body figure out how to make the old stile bread with the strong yeast smell and taste with the big holes like my mother use to make. I use to buy this home made bread mix you made by hand that had the best yeast smell that you could smell when you walk by the window and had a taste of yeast like no other. Something change in the bread mix and I am thinking it must of been the yeast. I have tried for years to match that bread with no luck.  

hiflyer's picture
hiflyer

Looking for an answer to an old challenge.

cerevisiae's picture
cerevisiae

Have you managed anything that comes close? What was the texture like of the original, both of the crust and the crumb? Was it a pan loaf or a hearth loaf? Were there any enrichments? What was the mix that used to come close?

A "yeasty" taste could mean any of a number of things - anything from a beery/alchoholic flavor to a dead yeast flavor and anywhere in-between. I doubt they changed the yeast, since there's not that many options that would keep in a mix; the change might have been proportions, or other ingredients.

Recipe re-creation can be tricky, though some people like taking on the challenge. Have you tried doing a search for copycat versions of the mix you used to buy?

hiflyer's picture
hiflyer

No not yet. My wife even made her own yeast and that didn't do it. The crust was hard on the out side and pale white on the inside with holes that were bigger then normal bread, some pretty big, but seem to be moist. I don't think the bread mix is still around, and if they are I am sure the cover has been change. I see a bread mix for a bread mix machine that has a picture of a stone mill building and it seems close to what I used to buy but it has been a long time.