Originally Posted by Whiskadoodle
Things that go bump in the night.
When you say Dense, do you mean like a French bread loaf?
When you say the loaf tastes weird, Unpleasant weird, or just Different weird? Do you have Sour Dough breads in the UK, would you compare the flavor to that kind of bread.
It doesn't seem possible to create a sour dough overnight, since one needs to develop the Starter/ fermentation process over a period of time. Do you put Milk in your bread recipe Maybe the milk turned sour overnight in the one loaf.
I am so not a bread maker, If I were to do this, probably both my loaves would turn out Dense. Still, it is curious that both loaves did not turn out the same.
It was rather solid and very close textured - stodgy even - and no the flavour wasn't much like sourdough it just tasted boring if you know what I mean.
I didn't use milk it was just strong bread flour, a little salt, dried yeast (well within date and stored as I always do in an airtight container in the 'fridge), a pinch of sugar to encourage the yeast (as per instructions on the packet), warm water and a spoonful of olive oil. Exactly the same as usual.
The kitchen is very cold unless the cooker is lit - sometimes even in our winters food takes longer to defrost on the kitchen work top than it does in the 'fridge! However it was relatively mild but not downright warm that night so it wouldn't have gone "off" while left o/night to rise.