Improving the flavour of my semi hand-made bread?

Flavor comes from fermentation and ingredients and you seem to have adequate of both.

Initially I wondered if the salt was enough,but it comes in at 2.4% -that should give plenty of salty taste, unless you are someone that needs A LOT of salt in order to taste it. Everyone is different in this department. I am a salt sensitive and 1-1.5% is plenty for me.

As far as fermentation flavor, there are several ideas to try but they will alter your simple method and timing. You could try making a preferment with some of the flour and water and just a small amount of yeast. Let that sit at a warm (80F/27C) for several hours to overnight. then mix with other ingredients. Bulk ferment, shape, prove, bake as usual. If you do this with a part of the whole meal, it has the added benefit of hydrating the wholegrain flour.

Another old baker's trick is to use old dough as part of the ingredients. Save a piece of dough from your prior loaf, soak it in the water to mush it up and add to the new dough. HERE is a post that talks about it. There are a lot more discussion about this topic. Use the SEARCH box.

Use the search box and look up : preferment, biga, old dough

Those are great ideas, above.

It seems like a fairly standard recipe with a smaller amount of yeast than normal for a pan bread to accomodate the autolyze and longer bulk fermentation that you describe. 

As you suggest, consider changing the flour ratio and including a greater amopunt of whole wheat flour. I find 100% whole wheat to be much too much, but 50-50 has worked good for me.

Also, consider adding seeds and nuts to the dough. That will likely give dditional "oomph" and is easily tailored to your liking.

 In addition, consider exploring different brands of flour. Some are better than others, especially with whole wheat. Unfortunately, I only know the brands available in American and cannot provide advise on brands in your world.

Wilfred, your dough has too little water and not enough yeast to be ready in 3 hours of fermentation time (out of four hours that you give it, 1 hour is tempering and kneading, so no fermentation takes place). Normally, proof before baking should not last 1.5hrs either, it shows, again, that your bread dough is rather dense with little yeast in it.

However, if you are happy with the process and your bread looks, then simply give your bread dough more time to mature. Prepare your bread dough in Panasonic as usual, then refrigerate it as is, in your bread machine pan, covered, for 8-48hrs. This will give it much more flavor. For example, prepare your dough in the evening and refrigerate it overnight or until the next evening.

Then take it out, let it come to room temperature (you can use your Panasonic's tempering cycle time (that period of time when the ingredients rest before the machine begins kneading them).

Shape it, let it proof and bake it.

I think I may have been... or, at a minimum, not adding additional value to the discussion. :)

I had second thoughts about what I wrote in my previous post and deleted it. Hope that doesn't make the thread too confusing.

Your recipe is basically a 60% hydration, which isn't uncommon for pan bread. For free-form loaves, what you call "bloomers", I tend to go higher - 70 or 75%. For your recipe that would be 420 to 450 grams water, respectively.

Autolyze is that period of time where the flour and water sit and after mixing to hydrate before kneading and rising. Classically it is done without the leavening but there is no harm either way. If yeast is added, then that period techically counts toward fermentation time. 

Compared to the "reference recipe" I mentioned in the deleted post, Paul Hollywood's White Bloomer, the only significant difference is that you are using about half the yeast he specifies. That extends the rise time a bit, which benefits flavor building in your case.

https://www.waitrose.com/home/recipes/recipe_directory/p/paul-hollywood-swhitebloomerbread.html

As is, your bread looks great, especially since your intent is sandwiches. Thanks for the pictures!

Thanks for the link to the flours you are using.  WOW... I wish I could get that where I live. Looks like exceptional four.

With white wholewheat you can esily change your flour ration from what your recipe reads to 50-50, or even higher amounts of the wholewheat. That will give you increased flavor and will not change the texture much, if at all. With similar flours, I use a 50-50 ratio and 65% hydration and really like it for sandwich bread.

Wilfred, especially since you have a successful formula and process already, I’d change slowly… one thing at a time.

You can change both flour ratio and hydration while keeping your current process. Try 50-50 flour ratio first. Your hydration is currently 63% (I rounded down) and you can raise that to 70/75 without significant impact to the final dough mass size.

The idea of a preferment, mentioned earlier, is also a good thing that will add flavor. It will take a bit more care when measuring so your formula doesn’t change. But it’s not that difficult and very well might add exactly the flavor you seek. 

To extend the fermentation time might require process and timing change. Consider that option, though, since it could make a difference that you will like.

I’m not sure why I didn’t think/mention this yesterday, but if you’re mostly happy with your current recipe and process another easy experiment for a bit more flavor and crumb tenderness would be to use milk instead of water. 

I have (and like) Panasonic breadmakers, and I use the start-of-cycle rest period to autolyze the dough, and then add the rest of the ingredients when the mixing begins. But this requires manual intervention and won't work when using the delayed-bake feature. But it is a very constructive use of the mandatory rest period.