Doced, you may want to try adding some malt to your dough, but likely all you need a bit more time. A slow, cool fermentation is often the key to developing the deep, yeasty flavor you're looking for. Try refrigerating your shaped loaves overnight or use recipes that allow for a multi-day rest in the fridge (like our No-Knead Crusty White Bread recipe). The other key ingredient may seem simple, but it's not to be underestimated: salt. Be sure you're using enough salt and you can even try increasing it slightly to better suit your tastes. This is often the best way to bring out the natural (delicious) flavors of the wheat and yeast. Good luck and happy baking! Kye@KAF

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