Dee Randall wrote:
> I posted this on another newsgroup, but didn't get any thoughts about it, so
> I will try here. It's a puzzlement for me. I'm trying to figure out why a
> bread while baking will 'sometimes' give off a vinegary smell.
>
> Here goes:
>
> While the bread was baking (see previous posting: Dough Soup in FP -
> Hydration Formula) consisting of
>
> 14.6 oz. bread flour (my interpretation of 3-1/4 cups flour)
> 1-1/2 cups water (90 degrees)
> 2 tsp. instant yeast
> 1 tsp. salt
>
> The hydration was 82% (proud that I can say what my hydration was, thanks!)
> baked in a 425 degree oven (2 stones heated 45 minutes) water in container
> inside oven, spraying water in oven 3x, baking 25 minutes, I detected an
> odor of vinegar - maybe it could even be described as a slight amonia odor.
> I am familiar with this odor while cooking bread, as it happens
> occasionally, but seldom. I am certainly aware of this smell, as one time I
> had visitors and at that time it was a heavy vinegar odor that occurred and
> I got a thorough teasing by some non-bread bakers.
>
> After sitting 30 minutes and smelling the bread, it has no hint of this
> odor. I haven't cut it yet, but the outside color is good, and the crust is
> a medium softness. I did take the inside temperature - 205.
>
> This smell is not similar to a sourdough starter gone astray.
> Thanks so much.
> Dee


On the information you have given I would think it would be a yeast
problem. insufficient first rise or a partly dead yeast.

The other possibility if you are using your normal kitchen oven is a
contaminent (grease spatter on oven walls) which is being activated by
your water spray.