Sicilian bread question

Hello, I'm trying to recreate a bread that used to be made at a Sicilian bakery. It was a braided bread sprinkled with sesame seeds, and with a delicious flavor unlike anything else I've ever tasted, but not an added flavor like anise. I don't think there were any eggs in it, but its consistancy was quite elastic - the bread literally stretched apart - and there were no bubbles in it. After the bakery was sold to new owners, the flavor diminished drastically, and the bread lost almost all of its elasticity. When I questioned the baker on the change he simply said "I made it easier on myself". My best guess is that he used to use a biga and/or multiple long risings. I also wonder if he used a special yeast. Can anyone provide any insight? Thanks!