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Yeast doesn't really give you an alcoholic taste in bread. Little yeast activity doesn't give you much aroma, and high yeast activity gives you a bread-typical aroma based around thiols and even hints of ammonia. If you leave your dough to ferment until you can smell alcohol in it, it is no longer suitable for baking. As to why you are sensing something ...


Yeast naturally creates alcohol from the sugars (gluten) found in bread flour. However, this probably won't be enough to leave an 'alcohol' taste, depending on the amount of yeast used and the amount of time the dough is left to leaven. You'll find that sourdough bread has more of that alcohol taste (and is also a lot fluffier) than a quick 2-hour no-knead ...

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