Lately, I've noticed that my homemade loaves (made using the Tangzhong method) will occasionally take on a strange smell after a few days. Whenever I remove a new loaf from the freezer, I place it in a cloche that often still has scraps or bits and pieces of the last loaf in it, and I'm wondering if this might have something to do with it. I've made plenty of loaves that have lasted as long or longer that never developed this smell, so I'm not sure what's going on. And, like I said, this doesn't happen all the time. But I have had it happen with both honey wheat and milk bread, and I don't know how to describe the smell. Kind of sharp, but I don't think it's mold. Any ideas?
That's a lot of details pointing toward spoilage, even if it isn't mold. You can regularly wash your cloche with soap to limit microbes growing on the old bread from transferring to the new. Also consider freezing your loaves in halves and taking them from the freezer a half loaf at a time if you are regularly unable to finish them before encountering issues with whole loaves going bad.
Bread may be much more resistant to spoiling than many other foods, but homemade bread at room temp still has a fairly short shelf life -- possibly as little as a few days -- and you may be encountering the upper limit for some of your recipes.
Do you put the loaves into the cloche before they have defrosted (and so are still condensing water)? If so that might be the deciding factor. The air inside the cloche would be very humid, which you don't want.
When I've frozen bread, I've left it packaged in the refrigerator until it's thawed. Then I keep it on the counter or a plate, cut side down once it's been cut. My loaves usually last for three days this way. After that I put them into a plastic bag since they are either getting dry or stale. I don't put them into an enclosure sooner because they emit water vapor and that can produce mold.
I think this might be the answer. I know I have placed loaves in the cloche not completely thawed. Does seem like an awfully silly thing to do, now that you've pointed it out.
Thanks for the suggestions, everyone. I'll narrow it down.
Old-time bread keepers and pie safes were always ventilated, now that I think of it.
First thing is a good cleaning - don't leave any residue - and see what happens. Odds are good that'll take care of it. Enjoy!