I have looked in many different recipes and tried different things ie, brown sugar, diastatic malt etc and have gotten pretty good at breadmaking but I can't duplicate that taste of a bakery made Italian bread.
Response to questions in comments:
I have tried a biga with AP, bread flour, bromated flour. I've used dough enhancer, ascorbic acid. 70% hydration and everything I can read up on.
The bread comes out fine but it basically all tastes the same regardless of the changes I've made. It just doesn't have that flavor of the locally made Italian or the French baquette.
I realize that my question is broad but was hoping that commercial bakers use something that us home bakers just don't have.
if the bread you are talking about is crispy, extra virgin olive oil could be the clue ;)
I'm assuming this is not a speciality Italian bread such as Panettone or Pan d'oro. It's a regular bread loaf.
Hard to know for sure, but in all likelihood, the missing taste is due to short rise times and yeast type. Most of the taste in bread is developed, not put in.
As suggested in the comments, the ingredients are bread flour (usually tipo 00 or 0), water, yeast, and salt. Tuscan bread has no salt. and sometimes, there is olive oil to prevent the dough from developing a skin. The notes below might be useful:
A French baker I work with, always keeps some of yesterday's dough and mixes it with today's dough. This means an exponentially small amount of the dough can be years old. He also performs three rises (two punch-downs).
Let your biga rest in colder temperatures for a couple of days so the enzymes can do their work and develop taste.
Get yeast from a baker. The instant yeast at the grocery store is ok but the commercial yeast can work better with the longer ferments. A famous natural bread baker in our area uses 2500 year old yeast from Egypt. (the head baker has a heck of story on how he got his hands on this yeast). Strict Neapolitan Pizza makers use Ischia starter for their dough.
Peter Reinhart explains Italian breads really well in The Bread Baker's Apprentice
I would guess the big thing that separates supermarket Italian bread from homemade bread is that frequently, the dough isn't made on the premises; it's usually shipped in frozen and baked at the bakery counter. While I wouldn't recommend freezing the shaped dough, an overnight rest in the fridge (like you'd do for NY-style bagels or artisanal baguettes) will probably get you a lot closer to what you're looking for.
One thing you might want to look at is the recipe for Cuban bread from La Segunda bakery in Tampa. (Note that the amount of yeast in the recipe seems way too high for dry yeast.) One interesting aspect about Cuban bread that it seems to have in common with supermarket bread is that the crust and texture are fairly smooth. With Cuban bread, that means a long, mechanized kneading cycle; I've even heard of people using pasta machines for the kneading process. (Seems like overkill to me...) I'd also stick with bread flour, as industrial bakers seem to prefer high protein content. The Italian 00 flour makes excellent bread, but I don't think it's what you want.
The last part is the giant rack ovens they use in supermarkets. For that, I have no substitute to offer. You could buy your own convection oven, although you might have to dig around to find one that's actually worth buying.
Probably time. Good bread takes at the very least 6 hours between mixing together the ingredients and retrieving the final product from the oven.
There are a few things that haven't been mentioned that may make a difference:
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