Water treatement to promote maltiness

I wonder if high level of bicarbotates promotes maltiness or not?

I brew on my tap water, which is pretty tasty; moderately hard whit quite a lot of bicarbonates.
I usually don't do any water treatement, only pre-boil for light beers to get rid of some bicarbonates.

Now I'm going to brew a doppelbock. Best examples of this beer come from Munich, water there is rich in bicarbonates, so I think I will go without preboiling. What do you think?

I have good luck with rich malty German beers with my high carbonate water. I treat my water for most other styles

Provided your grainbill and mash schedule allows for maltiness, you could try an Edinburgh water profile.

High PH water is best for dark beers because the darker grain will lower PH to the correct (or closer to) PH. Light beers will have more problems with high PH water and might come out tasting flat and lifeless.

I'm not sure how much of the bicarbonates will come out with boiling.

Palmer's "How To Brew" has a section on water treatment...I'm certain I typed this same thing earlier today...