The Health Benefits of Artisanal Bread: Why It's Worth the Switch - Miche Artisan Bakery (2024)

FAQs

The Health Benefits of Artisanal Bread: Why It's Worth the Switch - Miche Artisan Bakery? ›

Artisan bread is thought to be a healthier option than store-bought bread. While there haven't been clinical studies to clearly define the differences, artisan bread is made from wholesome fresh ingredients whereas store-bought bread contains processed ingredients and preservatives to stretch the shelf life.

Artisan bread is thought to be a healthier option than store-bought bread. While there haven't been clinical studies to clearly define the differences, artisan bread is made from wholesome fresh ingredients whereas store-bought bread contains processed ingredients and preservatives to stretch the shelf life.

The term "artisan" can also refer to something that is prepared with high-quality, natural components, is new, and is produced in limited quantities. Non-artisan breads, on the other hand, are baked using preservatives and less-than-fresh ingredients. Non-artisan breads also fall short in the health department.

Flour, water, salt and yeast are the key ingredients of most artisan breads - and a lack of chemical additives in its ingredients list is a sign that it is truly artisan. Sourdough breads may not even include yeast, as they rely on a culture for leavening instead.

Artisanal flour is inherently no different t regular flour since the ingredients are largely the same. The differences lie in the product's quality and the quality of the goods you can make from it. Artisanal flours often produce a better aroma and flavor and are better for making crusty bread with tender insides.

The main differences between a loaf of artisan bread and regularly manufactured bread are the ingredients and methods used to create the bread. Artisan bread uses cleaner, less processed ingredients and is often handmade, making each loaf unique.

The artisanal techniques and labour intensity in making artisan bread significantly contribute to its higher cost. The process is characterised by handcrafted methods where each loaf is manually shaped, demanding more time and skilled labour.

Check the Serving Size

Bigger bakery‑style and artisan breads often have one slice per serving, and can contain upwards of 22 grams of carbs per slice. While you don't need to avoid these larger loaves, you may want to use one piece instead of two.

Also Known as Handmade Bread.

Room Temperature: One of the best ways to store artisan bread is at room temperature. This allows the bread to maintain its natural moisture and flavor. Keep the bread in a bread box or a paper bag with the opening folded down to keep the bread fresh for up to 2-3 days.

What is the best flour for artisan sourdough bread? ›

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

Bread flour, also known as strong flour, is the most commonly used flour for artisan bread. It is made from hard wheat and has a higher protein content than all-purpose flour. The protein content of bread flour is typically around 12-14%, which is higher than all-purpose flour, which is usually around 10-12%.

Is Artisan Bread Healthier than White Bread? There have been studies showing that artisan bread (defined in the study as “bread that is produced using traditional methods and ingredients”) showed no difference nutritionally and the bread showed individual results.

Artisan bread is actually much easier to digest because the gluten in the flour has already begun breaking down while exposed to the enzymes. Plus, bread that takes longer to produce will often have a longer shelf life, meaning you can take your time and savour it because it won't go bad as quickly.

You don't have to worry about added sugars in the form of processed fructose corn syrup or dextrose, which are just empty calories. Store-bought bread is also often higher in sodium and contains more trans fats due to margarine and vegetable shortening.