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Yeasty flavor - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Yeasty flavor

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  • Yeasty flavor

    I have been using the forno Bravo recipe for dough only using 1/2 AP and 1/2 bread flour at 65% hydration with the amount of yeast in the recipe my dough comes out tasting quite yeasty almost unpleasantly so this with only the 1/2 tsp recomended in the recipe. At this point I am still cooking on firebrick in my gas oven at about 550 degrees. Any thoughts??

  • #2
    Re: Yeasty flavor

    Originally posted by bgreed View Post
    I have been using the forno Bravo recipe for dough only using 1/2 AP and 1/2 bread flour at 65% hydration with the amount of yeast in the recipe my dough comes out tasting quite yeasty almost unpleasantly so this with only the 1/2 tsp recomended in the recipe. At this point I am still cooking on firebrick in my gas oven at about 550 degrees. Any thoughts??
    So you provided the formula for your bread but what is also important is the recipe. How long and at what temp did you have the water, how long and at what temp did it ferment, was it bulk or in balls and when did you form the balls, etc. etc.

    I do a 48 hour cold ferment after 1 hour of bench time dough temp after mixing 80f, stretch and folds every 8 hours, balled 12 hours before use and benched as balls for 2 hours before use.

    Formula 800g Dakota maid bread flour, 480g water, 1 tsp active dry yeast, 2 tsp salt, 2 tbs evoo.

    Kitchenaid mixer spiral dough hook, water first usually 74f, add yeast mix speed 1 for 1 minute mixer adds 6 degrees due to friction, add flour and salt, salt forked into flour, mix for 1 minute speed 1, add evoo. Mix for 4 more minutes speed 1, bulk bench in covered bowl for 1 hour, see above for rest of recipe.

    Chip
    Chip

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    • #3
      Re: Yeasty flavor

      OK here's a little more info. The water was at room temp. about 70 degrees let rise until doubled at room temp. Then formed balls and put in fridge for later use. The dough was in bulk. for the doubling.

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      • #4
        Re: Yeasty flavor

        Yeast will consume sugars and produce CO2 and alcohol. Time, temperature and amount of food available (sugars) will be ther determining factors on how the yeast will grow.

        the less yeast you use the longer your ferment. or you can add sugars and heat to a point. try doing a shorter bench time before putting the bulk into the fridge, and the balling just before final rise, do several stretch and folds to the ball of dough while cold to aid in gluten development.

        you will notice a considerable amount of window pane development after about 4 stretch and folds. even while cold.

        Chip
        Chip

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