enhancing the flavor of 50% rye sourdough
I baked the Sourdough Rye with Walnuts recipe from Hamelman (minus walnuts). Both bulk fermentation and proofing were about mere one hour each, just as the book says. I ended up with a good looking crust and crumb. However, the flavor was kind of undeveloped and definitely much less sophisticated than the bread from local farmer's market.
Has anyone tried to somehow tweak the recipe to enhance the taste?
I can think of (a) longer, retarded fermentations; (b) adding rye malt (red or white); (c) changing the flour ratio.
Would appreciate any comment/suggestion.