"Yeasty" tasting breads

[rhodeskeys]

I've been experimenting with different breads lately, and one thing that's consistant is that my loaves distinctly taste like yeast. Not overly so, but more than I'd like and more than I taste in other people's bread. Is there any particular reason for this?

If it matters, I'm using Red Star active dry.

[boar_d_laze]

Without a lot more information, it's hard to really nail this down. At a guess, though, your bread is rising too quickly. For your next bake, try adding a third, retarded rise in the refrigerator overnight.

That is make the dough, let it rise, punch it down completely, let it rise again, punch it down and form the loaves either boule, batard, or pan. Put the loaves, covered with plastic wrap in the refrigerator and leave them overnight. Bake the next morning.

Another way of maturing the yeast is to bake with a poolish. You might try that as well.

BDL

[rhodeskeys]

That may be the case, as the weather (especially today) has been unseasonably warm. Thanks for the tip; sounds like it might even be more convenient that way!

[siduri]

i find that using much less yeast - even half - and letting it rise longer eliminates this yeasty taste and also develops a much more complex flavor (see the no knead bread for instance - never tastes yeasty).