I just made a Ciabatta, about 3 days ago, and when I tasted it, it was a little bit sour, not noticeable, but after eating it, there was a bit of acid in my mouth, a sour after taste maybe.
I just can't think of why this would happen, so I was hoping maybe you guys could give me a little bit more insight into the issue.
I got the recipe from the bread baker's apprentice, and I used biga as the preferment.
So I just made the biga the night before, and after 11 hours in the refrigerator, I took it out to use.
I was forced to substitute a half cup of whole wheat flour in addition to the unbleached white bread flour, but It was nearly unnoticeable. I don't think that my primary fermentation went longer then it should have, and the secondary fermentation was comparable. After the bread came out, it was nicely browned, and had good irregular holes. Yet the taste was not exactly sour, not exactly clear.
Besides the fermentation, do you think there was any other way for the sourness to appear?
Bread can sing. o.O