I am bread novice, picking up bread baking after many years away. Currently having fun with the no-knead method:) I feel like a kid with the biggest ball of play-doh. The rise and crust are beautiful, even after scraping a gooey mess out of the banneton. But… it kind of tastes like play-doh. My family taste test results: " the whitest white bread ever", “flavor is… subtle” LOL I started with 3 cups of KA bread flour, and substituted one cup of fresh milled hard white wheat. Better, but something is missing. I am now in a contest with the old Zojirushi, and it is winning.
Is it the low amount of yeast? 12 hour rise instead of 18 hours? I see Cook’s Illustrated had the same issue and added beer and vinegar for a more complex taste. Looking at the bread forum, it seems that many took the path to sour dough. What direction did you take to enhance flavor?