Enhancing flavor naturally?
Will you share some tricks you have for improving the flavor of your breads? I'm assuming that we're all doing things like preferments, and other things similar to the techniques in Peter Reinhart's books. What interests me is special tricks beyond that.
For example, I just tried diastatic malt powder for the first time and I can't say that it really helped. I have used the non-diastatic malt syrup to add a bit of sweetness to some breads and it is a good substitute for sugar. It gives a noticeable pleasant flavor to the bread.
Have you found a good application for diastatic malt powder? I've got a pound of it to use up and I'd like to apply it well.
I tried some of the King Arthur deli rye flavoring once. Some may like it, but my rye bread tastes better without it.
It seems like the biggest flavor variable for me is using good flour and managing when I add salt to the process. For example, I'll only add the salt in the final mixing before the first rise.
Last week I made some bread with semolina in it. That gave it an interesting and good flavor. I'll try it with durum wheat too.