I have been baking bread for a little bit now, and I recently noticed that if I take a thin slice of the freshly baked bread and smell it, it smells quite strongly of alcohol, tastes quite good though.
The recipie I follow is just a regular bread recipie with flour, water, yeast, sugar, salt oil. My rise times are about 90mins,
90mins, baking for about 45mins at 350.Is this just normal, or am I putting in too much yeast/sugar/rising?
TIA, irax.
Howdy,
Everything you describe is normal except for eating "freshly baked bread."
For just the reasons you noticed, bread tastes best after it has had the opportunity to cool some. Of course, warm bread is wonderful, so, bake it, cool it, and re-warm it for the very best flavor.
In France (where they have more than a bit of concern about this sort of thing) it is unlawful to sell bread immediately after it comes out of the oven...
HTH,
The yeast engages in a fermentation process. It burns sugar and produces carbon dioxide and alcohol as byproducts. It is the carbon dioxide that provides the leavening. Baking the bread should cause almost all if not all of the alcohol to evaporate. What you encountered is normal.
Fred The Good Gourmet
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