The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

more flavor?

christinepi's picture

more flavor?

I make sd bread using Breadtopia's No Knead Method (2/3 white, 1/3 whole wheat, my starter being 100% white wheat). I'm quite happy with the results. However, one thing I'd like to get more of is flavor. It's sour enough for me as it is, that's not the issue, but I wish it were more flavorful--not quite sure how to describe it better ("sophisticated? Multi-layered"?). I use Giusto's flours and I like them, but I guess I could experiment with other flours. Then there's changing fermentation times--I've tried 14 hours as well as 18 hours of bulk fermentation time, at room temps between 62 and 71. Am I right in assuming that even if I were to extend fermentation times beyond those times (assuming that's a good idea), the bread would just get more sour rather than develop more flavor? I've been adding nuts and seeds, and that helps, but I'd like to affect the actual dough.

dabrownman's picture

Increasing eh whole grains to 50% and doing  at least a 5 grain.  Adding in ground flavor enhancers like Toaties or  mixed with toasted ground flax and sesame seeds or other seeds like pumpkin and sunflower or adding in toasted nuts and adding in sprouts, porridge or whole grain berry scalds.

All work to make a more flavorful and great tasting bread.

dabrownman's picture

use from whey, yogurt, beer, soaker waters of scalded grain or fruits, nectar - just about anything really.

ldavis47's picture

Putting the dough into the frig for a portion of the time either during bulk fermenting or proofing has improved the flavor of my breads.

Lloyd D.

DavidEF's picture


I think if you want more flavor without more sour, you could use less inoculation in your final dough, then extend your fermentation time to make up for it. Just extending fermentation time, without changing anything else, will tend to make your dough more sour, as well as weakening the rising power, as the dough is literally being eaten by the yeasts and LABs. Just reducing the inoculation (starter, if your recipe uses it directly, or levain, if that is what you're doing) will make it naturally take longer to ferment. That may help you get more flavor without too much extra sour.

Try a longer autolyse as well. Mix your flour and liquids without any other ingredients, and let it sit for a couple hours before mixing the starter/levain and other ingredients in. This will not only help your gluten formation, but will also help you get more flavor without any extra sour.

Ford's picture

Adding butter and using milk instead of water gives more flavor.  Don't forget salt -- add a bit more and that will give more flavor.  Of course, I'm not sure what flavor you are seeking.