Made the Buttermilk Cluster
I made the Buttermilk Cluster from the 'favorites' section of this website. I came out pretty good, I'm a rookie when it comes to baking bread, so I was happy it came out like bread, and not a pancake or something.
I have one question though. I baked it like the recipe said, 425 for 30 minutes. After 30 minutes, the crust looked perfect, so I took it out and let it cool. When I took off a piece, it tasted a little yeasty/doughy. The texture did not look doughy though, the crumb was very airy and soft.
Then after it cooled completely, I tried some more and it lost most of that yeastyness and tasted much better.
What's going on here? Should I have let it bake a little longer? I followed the recipe, I had good rises in the time that it said, everything seemed fine. The only other thing is I did have to add an additional 3 ounces of water to the dough intially so it wasn't so dry.