The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Fermentation has little effect?
(beginner seeks advice)  goren's picture  Fermentation has
little effect? (beginner seeks advice)  I've recently started
trying to bake bread. I've tried a few plain breads from "The
Bread Baker's Apprentice" and I feel like I'm getting bland
bread. I find the bread even lacking in that nice yeasty
flavour. I've done overnight fermentations in the fridge as well
as out.    Can anyone advise on what I might be doing wrong?
Thanks so much!  flournwater's picture  The amount of salt you
use can influence flavor.  Too little salt makes a bland bread. 
A well developed starter will give you greater flavor than a
poolish that ferments overnight and a fortified "short time"
fermented bread will produce more flavor than one that is not.
scientistbaker's picture  I've been experiencing the same
problems (you can read about it here:  I suspect it's either
because my dough wasn't properly hydrated or b