I know there are a lot of bread makers on MDC, so I'm hoping someone can shine some light on this for me.
I made a couple loaves of white bread on Friday. Just unbleached bread flour, water, milk, a little bit of sugar and salt, and yeast. I used a tablespoon of yeast for two loaves worth of dough, and I let it rise a pretty long time (I didn't time it, but probably two hours for each rising).
Here's the thing. The bread was delicious on Friday, very mild flavoured and just a bit yeasty. Saturday, it still tasted fine...today (Sunday), when I went to make toast with it this morning, I noticed that the bread smells noticeably like alcohol. I wrapped it up tightly in plastic bags so it was still somewhat moist today, I'm not sure if that has anything to do with it.
So, what would make a bread that smells like bread, suddenly smell like alcohol? I know that yeast produces alcohol but I thought that the baking process killed all the yeast? Maybe the bread wasn't fully cooked enough?
Any thoughts would be appreciated--I'm still quite a novice when it comes to bread making.