I live in Taiwan and the bakeries and store bought bread here are quite bad. There is the occasional tangzhong/Japanese milk bread which is ok but everything is

I live in Taiwan and the bakeries and store bought bread here are quite bad. There is the occasional tangzhong/Japanese milk bread which is ok but everything is bland or overly sweet with a very loose crumb. It’s all the same enriched dough recipe everywhere. People in Taiwan seem to hate salt, or pride themselves on avoiding it, so the bread often has zero salt in the dough which has an odd, neutral flavour profile. Whenever I talk about it with anyone they insinuate that it’s because I’m a foreigner and all foreigners are crazy about salt. Meanwhile, I’ve been to Japan and love the bread over there.. Bread should be 1-2% salt by weight(to the flour). Dough is also never fermented here. This results in hilariously bad attempts at French bread like baguettes or country loaves. I grew up in Montreal and I am intimately familiar with what this sort of thing should taste like. I do a lot of my own baking now.