need more flavor in refrigerator bread
I've been tinkering with the Hertzberg/Francois recipe and finally am able to consistently get the large crumb that I like. I'm at 77% hydration. I weigh my flour AND my water. I found the boule shape puts too much gravity on the center of the loaf. I start with a boule but then elongate it as well as score it, to get the crumb I want. The loaf looks hopelessly wet and flat when it goes in the oven but I'm getting a really good oven spring. I also feel that a whole tablespoon of yeast in a recipe for a single loaf is not terribly economical so I use one teaspoon let the dough rise overnight.
The loaf looks beautiful and the crust is good. Because of the water content slices are almost impossible to toast, but that doesn't bother me. The one thing left for me to solve is the flavor --namely the lack of it. I want a more of a bready, malty note but don't know how to get it. I've tried a tablespoon of barley malt flour (which is more like a sugar) but that amount diluted in a loaf does not make any difference. More just makes the dough sweet. My current recipe uses just White Lily bread flour, salt, yeast and water.
So should just accept that this is the trade-off one makes when using a refrigerator bread recipe or are there other tweaks I could try?