I posted this on another newsgroup, but didn't get any thoughts about it, so I will try here. It's a puzzlement for me. I'm trying to figure out why a bread while baking will 'sometimes' give off a vinegary smell.
Here goes:
While the bread was baking (see previous posting: Dough Soup in FP - Hydration Formula) consisting of
14.6 oz. bread flour (my interpretation of 3-1/4 cups flour) 1-1/2 cups water (90 degrees) 2 tsp. instant yeast 1 tsp. saltThe hydration was 82% (proud that I can say what my hydration was, thanks!) baked in a 425 degree oven (2 stones heated 45 minutes) water in container inside oven, spraying water in oven 3x, baking 25 minutes, I detected an odor of vinegar - maybe it could even be described as a slight amonia odor. I am familiar with this odor while cooking bread, as it happens occasionally, but seldom. I am certainly aware of this smell, as one time I had visitors and at that time it was a heavy vinegar odor that occurred and I got a thorough teasing by some non-bread bakers.
After sitting 30 minutes and smelling the bread, it has no hint of this odor. I haven't cut it yet, but the outside color is good, and the crust is a medium softness. I did take the inside temperature - 205.
This smell is not similar to a sourdough starter gone astray. Thanks so much. Dee