The mystery of the ghost biscuit
This isn't a problem - it's just a big conundrum to me, and I'm simply wondering whether anybody can solve it...
The other day, I asked my husband what sort of bread he'd like for me to make the most. He said a regular loaf - but salty! extra salt! So I warned him that salt can kill yeast, and at best we'd have a very slow rise, but he said he didn't care - just salty! (For safety's sake I made another loaf, the same recipe but without extra salt, too!)
So I went ahead with it - taking a basic loaf recipe with white flour, water, scalded milk, butter, sugar - but I upped the salt to about 4 or 5%. Like I had predicted, the rise was extremely slow and small, both in the dough and the final proof. I went ahead and popped it in the oven with steam, and it turned out to have excellent oven spring and a nice soft gold crust. We were pleased.
But upon the tasting - it was salty enough, perfectly so - but for reasons I simply can't explain, it tasted exactly like the breakfast biscuits we've had in a diner in the United States! The other loaf tasted like a normal bread.
Where did the biscuity flavor come from??? Spooky! I just can't figure it out! Any hints, ideas? Thanks!