Raw tasting bread

A longer rise time - say, in the fridge overnight - will develop a better flavor.

You might try varying the salt or sugar content slightly.

Since you say french bread, I assume you might mean water breads (with no oil), but you might try using a different vegetable oil if oil is called for. the soybean oil that ends up in most bottles marked 'vegetable' doesn't taste like much.

Since you say 'mild yeasty' I'm not sure if what you think of as good tasting bread is the same as what most people like. A slower rise is preferred because it tastes less yeasty. The flavor is better in a few other ways i can't quite articulate because I'm not a food scientist. It's worth a try, at least.

Could you post the recipe and any notes you may have?

Barry

try this recipe.3lb of bread flour---2 teasp. salt ( the recipe calls for 3 but i cut down on this)----28 fluid ounces of hand hot water.---3ounces of butter----2 or 3 teaspoons of sugar 2 ounces of fresh yeast, or 2 sachets of dried yeast (2 tablespoons).If you want wholemeal bread use 2 and a half pound of wholemeal flour and 8 ounces of white and add another one or two ounces of liquid.this ammount makes 2x1lb loaves and a dozen or so bread cakes.i have a bread machine but very seldom use it as i much prefer "proper" bread.every tuesday i have my grandson and we bake. this week i introduced him to the art of breadmaking and he was thrilled with the result.bake the bread in a hot oven for about 20 mins. and 12 mins for the rolls.

Hi Daniel,

What book are you using? I just wanted to suggest a great book on bread baking titled "Bread Alone" by Daniel Leader & Judith Blahnik. Daniel Leader is an awesome baker, and this book is filled with great info including stuff on different types of flour, explaining the different steps in making the breads and why they are important (such as temps and stuff), different methods, etc... It is really an excellent book. I have met a baker who owns a bakery in my area who worked with Daniel Leader and they studied different types of flour and things like that to find what worked best for the breads they were making and such. Put a lot of time into their craft. Anyway, you can find the book for a pretty decent price on half.com new or used. I'm on my way to my bread baking class right now, where I've had some breads come out great, while others came out completely awful for no apparent reason myself! Good luck! Jenn. W.

They can probably help more in alt.bread.recipes