I am struggling with a new bread flour that seems to produce a strong, fruity aroma as soon as I add water for the autolyse. The first loaves I made with it almost tasted like I had added apples and cinnamon, but it was a mostly white Sourdough loaf, using Forkish's recipe from FWSY. Any thoughts on what I can do to mitigate or time left eliminate this aroma?
Sounds like a particular flour in use. What is the exact name of the flour you are using and about where are you located?
>ding< http://www.thefreshloaf.com/node/50974/i-must-be-mad