This is my first post, and I know this topic has been posted in the past, but the one thing I don't get is that no matter what I try (from what I have read from previous posts), I can't get the desired results.
My problem is that I find that my breads completely lack that wonderful "fresh-baked" flavour you get when you walk into a bakery. I have tried prefermenting. I have tried long cold rises in the fridge too. Is there something I am missing? I know that salt contributes to flavour, and sugars can help in the maillard reaction, but there is only so much of those ingredients that can go into a loaf, and the effect is subtle at best.
I am totally baffled as to why my bread almost totally lacks any smell/flavour at all ...
Is it because I am a home baker and my oven just doesn't get as hot as a hearth to get that flavour going?
Every day I walk by a bakery on my way to work, and it just tortures me because their baguettes and artisan loaves smell soooo good.
Many thanks for your help,