I made ciabatta today for the first time. I was actually very pleased with the results. Nice big, open crumb, great crust and it looked just like the pictures in Reinhart's BBA! Exciting!.....until I tasted it and it just didn't taste like anything! So bland.
Normally I use KA Bread flour and KA AP for breads I make. Lastnight I was in a pinch and my normal store didn't have KA so I had to switch brands and ended up using Gold Medal bread flour. (the biga I used was made w/ KA though.)
Could the brand or type of flour effect the taste that much? What are some suggestions to get more taste after all that work?