Retarding = less flavor?
I've never really used the retarding technique but after reading how it can make breads more sour I wanted to try it.
I generally bake 2 2lb 100% wheat sourdough loaves once per week; ripen the seed saturday, pre-ferment the levain overnight, then bulk-ferment and bake Sunday->Sunday night. Lately i've been breaking up the routine by seeding Friday, preparing to bake Saturday, then retarding the loaves until I bake them on Sunday.
While I get amazing oven spring, taut surface tension while shaping, amazing scoring, I think the loaves lack flavor. They seem to get "creamier", less-sour, and less salty. Has anyone else noticed this? I even added more salt last time and they just still seem a little 'dull' to me.
They sure do look nice, though.