Yeasty bitter taste to my first first loafs.
Hi folks,
New to the forum here. I'm new to baking bread and I have a pretty loaded first post. I only had NoName Brand Pastry and Cake Flour, but I really like the texture of the bread. It's just too yeasty.
6 Cups Cake and Pastry Flour
2 1/2 cups water
2 packets yeast (1 instant, 1 traditional - all I had)
1 tbspn honey + 1 tbspn sugar
2 teaspn salt
2 tablespoon olive oil + 1 tbspn peanut oil
Proofed yeast in honey with 1/2 cup lukewarm water for 15 minutes (too long?)
Mix all wet ingredients with yeast/water mixture, add half the flour and stir.
Keep adding flour till all stired in.
At this point I have very wet dough, but stuck with it. I tried kneading it 5 minutes but mostly stirred it all up with a spoon cause it was a wet mess.
I heated oven to 100F and turned off, then sat dough in oven for 45 mins.
Remove dough and flatten/knead a bit and toss it back in the oven another 45 mins.
Heavily oil hand with oilve oil to avoid sticking dough. Remove dough and flatten/knead, insert dough balls in corn starched bread pans. Preheat oven to 400.
Baked 2 loafs in bread pans in Convection oven at 400 for about 23 minutes. Thermometer read 195F so I removed.
The bread was ghost white as expected because of the bleached pastry flour, and I really don't mind. I love the texture! Smells yeasty, and tastes yeasty. It's like a really bland corn bread. It needs more salt and sugar, possibly not use olive oil. Can I use crisco veg shortening instead? I want to keep it "vegan" for a newly converted family member. Also, if I coat it with shortening or oil before popping it in the oven, can I achieve a nicer golden color? This is not a must, just for esthetics.
What do I do about the yeasty flavor? Did I proof it too long (15 minutes)? Did I let my dough rise in too hot a temperature in the 100F oven? How do I compensate?
Thanks in advance!
Picture attached.
Yeah... I think I'd suggest:
Good luck!
Totally agree with Floyd on all points.
Biggest issue appears to be overdoing it on the yeast.
I am not surprised at all that tasted yeasty. You used a lot of it, you gave it extra sugars to feed on and you proofed it in a warm environment. That was like a yeast production lab you had going there. Where did you get this formula?
It was a recipe I randomly found on the internet. Said to use one packet of yeast. I'm guessing the 8g packets I have are good for multiple loafs of bread. I was under the impression you had to leave it in a warm environment to rise. Thanks for the info!
something old or outdated in the ingredients. Old yeast or old cake flour...
"Traditional" yeast doesn't tell us squat. Since you mentioned packages it probably isn't a fresh yeast cake and more likely active dry or also instant or rapid rise. Seven grams of instant yeast is more than enough for 500g of flour, if your 6 cups each weigh 125g then your total flour would be approximately 750g, 8g yeast would certainly deck a simple loaf. If not just wait another hour. Two packages could raise the loaf cold, even in the refrigerator. Warm proofing the loaf speeds up fermentation with all the yeasty beer flavours.
That has to be the whitest loaf I've ever seen! Bleached flour will still brown in the oven but the yeast frenzy was probably responsible for lack of crust colour. Does a slice brown in the toaster?