Hello All, I can't seem to get a real great deep flavor in my bread. I have used many different preferments with hydrations as low as 60% all the way up to 150%. I have tried fermenting them at room temp (65 degrees) and also retarding them in the frig. The rustic shaped loaf I make tastes ok but I want serious flavor. I have read Beranbaum, DiMuzio, and others. They all seem to conflict about hydration levels for preferments. I understand that it takes a long time to develop the enzymes and the bacteria that result in a good tasting loaf and I always follow instruction to the letter and when the loaf comes out of the oven it looks fantastic but the flavor I'm looking for is not there. I always use un-bleached A.P. or un-bleached bread flour (Gold Medal brand). My final dough is usually 65% hydration. ANY THOUGHTS would be much appreciated.