Genzano bread

Just made a slight variation of Leader recipe, but the flavor was bland (used both active sourdough starter plus commercial yeast). Was disappointing. 

After Googling a lot for other Genzano recipes I found huge variations between recipes. Some used a Biga, some not. Some used all commercial yeast. Some called for 00 or 0 flour or soft wheat flour, some for high or very high protein flour, some bulking and proofing till 2-3 X. A couple of sites (non-recipe) said in Genzano they only use soft wheat with short 1 hour bulk and proofing, with or without a 2 hour (short) Biga. 

Am am I confused or am I confused? Does anyone have a recipe as close as possible to true Genzano bread, which has a delicious flavor? Otherwise I might have to give up and return to many other recipes that do work well. 

Thanks!