u/brushstrokemedallion

striking out with 0000 steel wool and brasso. any advice for how to get these rough patches shiny again?

Italian bakers to the rescue:

I've tried making this whole wheat type of schiacciata I had in Florence (at Le Botteghe De Il Fornaio) so many times and can't figure out what I'm missing. It's made with farina integrale, sesame seeds, sunflower seeds, flax seeds, and toasted malt powder. It's naturally fermented and given that it's a schiacciata, I'm guessing it's not a multiple day, cold-ferment deal.

My bread is never as brown and always somehow tastes too oily and salty. Is whole wheat flour different in Italy? I've tried 50% whole wheat up to 100% whole wheat and it always feels drier. I've messed with 60-80% hydration. Wondering if there is some traditional Italian method I'm missing. I do a 4-5hr bulk ferment and 1-2hr proof. Always feed my starter a 1:5:5 ratio.

Thanks in advance if anyone can help!