Photo by Life of Pix
Baking vs Artisan Baking Learn the differences between baking and artisan baking Characteristics of artisan breads 1. Usually produced in small factories 2. Made by hand using traditional processing techniques 3. Higher water absorption levels 4. Lean formulations 5. Pre-ferments 6. Longer fermentation times compared to commercial pan bread and rolls Artisan breads do not have a Standard of Identity set by the FDA. Therefore, there is no absolute definition of what ingredients and processing conditions to use and what the finished product characteristics should be. This category of bread is becoming more important in the baking industry as customers are looking for products with different and creative designs, maximum freshness and clean labels. Origin The term artisan bread conjures the image of artisan bakers who are masters of their craft, shaping breads by hand and only using the basic bread ingredients: flour, water, yeast, salt, and most importantly time. This is a stark contrast to the standardized, repeatable and industrially-produced breads that are often found in the supermarket bread aisle. The term artisan bread can include hearth breads (those baked without pan),
and sourdough breads. Some examples are: baguette, ciabatta, focaccia, naturally leavened multigrain bread, naturally leavened white bread, panettone and brioche (enriched artisan type). Artisan breads are usually baked in hearth-style ovens (with radiant heat as main source of heat transfer), and ovens that are designed to inject/exhaust steam into/from the baking chamber. These types of bakery products are usually crusty, with a large and open cell structure. They also have a rustic look, ornate scoring and/or flour dusting on top.
often requires higher protein flours to withstand dough machinability. High water amounts: the resulting higher hydration doughs will be slack and sticky and can only be handled by hand or specialized equipment. Biochemical leavening: baker’s yeast, wild yeast, naturally occurring lactic and acetic bacteria. Longer fermentation times of these microorganisms provide unique flavor, aroma and volume development at lower concentrations. Preservatives: artisan bread doughs are fermented to low pH’s (4–5) which acts as a natural preservative.
How are artisan breads made? Artisan breads are characterized by their lean formulation (i.e. low sugar and fat level), little to no use of dough conditioners (except for enzymes used for dough strengthening and crumb softening), and high or low hydration levels (depending on shape and spread desired by the baker).
Processing conditions Fermentation: bulk for about 24 hours at room conditions of T°/RH. Mixing: shorter mixing time due to lower tolerance/stability of the low protein dough and its high acidity. Makeup: application of very gentle stress and strains on the dough piece to preserve the open cell structure and gassiness. Proofing: intermediate to long proofing/resting times to allow the dough to recover from mechanical work. Dusting flour: higher amounts to reduce stickiness and improve handling of high absorption doughs. It can also provide distinctive appeal to baked goods.
Formulation Flour: “True artisan” breads use wheat flours with a lower protein content (10.0–10.5% on a 14.0% moisture basis) but superior quality such as hard red winter wheats to produce chewy texture and open grain without toughness. Commercially produced artisan bread
Source: bakerpedia.com
Crust | 6
