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.