The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chewy Crust and slight "Doughy" taste

CarolinaClimber's picture
CarolinaClimber

Chewy Crust and slight "Doughy" taste

I baked another boule (poolish baguette from Bread Baker's Apprentice) yesterday, and have more questions on some of the results. I used a poolish that I made on Saturday and also used an autolyse that I mixed at the same time. Both went into the refrigerator until Sunday when I mixed everything together along with the needed salt and extra instant yeast (and a little extra water to help get everything mixed together). Do to time restraints, I let it rise in the fridge overnight, stretched and folded Monday morning, then back in the fridge until Monday evening when I did the shaping and proofing before placing in the oven. The first thing I noticed was that it came out of the banneton a bit flat, and although it did get a nice rise in the oven, it still came out flatter than I was going for. Also, the crust is pretty chewy instead of hard (no crackling while cooling, which is one of my favorite parts of bread making!). I lowered the oven to 450 F after steaming for the first 5 minutes, and am wondering if I should keep it at 500F longer. The final thing, and the most important, was the taste. Although it tasted good, it wasn't as sweet on the front of the tongue and it had a slight 'doughy' taste to it. I am wondering if I should have proofed it longer? I think the crumb structure is right on with what I want (although the very open crumbs are beautiful, I find that it's not very practical for sandwiches or putting spreads on them) Any insight is greatly appreciated!  

 

David R's picture
David R

Your bread looks amazing!

I'm not exactly sure how you define "doughy taste". One possible definition is a slight taste of excess yeast; what if you cut down the amount of instant yeast? In a sourdough bread it won't take much added yeast to create extra rise.

CarolinaClimber's picture
CarolinaClimber

I'm trying to get better at using each loaf as a learning experience, especially when something a bit unexpected happens! And I will try less yeast next time. I may be over-fermenting.

Mini Oven's picture
Mini Oven

Doughy as in flat tasting?

CarolinaClimber's picture
CarolinaClimber

yea I guess ‘doughy’ isn’t the most descriptive word! I’d say flat might be better, it just wasn’t sweet on the front end and have as complex of a flavor I was hoping for

David R's picture
David R

Sometimes, a small increase in salt can seem miraculous. Worth looking into... I don't know.