Artisan Bread: A Guide to Product Development
Artisan breads are in high demand right now and are popular for their wholesome, natural persona. There is no exact definition for artisan bread. However, it has come to mean bread baked by an artisan baker.
Artisans breads, such as a ciabatta or brioche, are rustic and unique. They are usually shaped by hand and hearth style ovens are used most of the time, opposed to convection ovens. Typically, Artisan breads do not have artificial preservatives or flavors. In fact, the ingredient list is usually nothing more than flour, water, yeast and salt.
Formulating Artisan Bread
Artisan bread with its simple, clean label is a popular choice for consumers these days. So, many artisan bakeries are scaling up to the industrial level. These breads come in all shapes and sizes, but it usually has a boule- or batard-like shape with cuts on the loaf’s surface. Artisan breads are typically stored in the ‘fresh’ section of supermarkets and perceived as cleaner and more natural products.
A Guide to Baking Artisan Bread
Get the ultimate resource on artisan bread and download our free Pocket Guide! Topics in this eBook include:
- The main varieties of artisan bread
- Key ingredients and their functions
- Processing tips
- Artisan bread formulations
- Quality assurance factors
- Troubleshooting advice
