Lacking that deep wheaty flavor
Hello all, I hope I'm in the right spot. My problem is this: I can not seem to get that wow factor in my various breads, specifically french style loaves and rolls. There is a local market that bakes thin crispy crust sandwich rolls which have that very "wheaty wow factor. But it eludes me with my home oven. Can it be possible that that certain special wow can come only from deck ovens? Ï use only unbleached flourand bottled water. I use an overnight sponge. I knead by hand. I don't add the salt to the dough until it has rested 20 minutes. My bulk ferment takes any where from 2-3 hrs depending on temp. So, I THINK that I am developing proper bacteria which should yield a great tasting loaf/roll. Coming out of the oven the interal temp of the rolls are 210-220 F. The color is spot on, the crust is thin and somewhat crispy/brittle upon cooling but at best the taste is only fair. What say you?