Artisan bread is superior in taste, texture, appearance and aroma to its mass produced counterpart. Learn how to create your own specialty artisan breads in Le Cordon Bleu gourmet short courses offered Australia-wide in April, June & July 2019.
The industrialisation of bread production is an important part of history, helping to reduce costs and ensuring millions of people could afford a basic food item.
What is artisan bread?
There is currently no regulation around the use of the term "artisan", but there is an expectation for what it should represent. Mass-produced supermarket bread is made using large machines. It is designed to appeal to a range of palates, but is mass-produced in a way that involves little care and contains artificial additives.
The Chorleywood Bread Process is commonly employed, which involves intense mechanical working of the dough and strict control over the gases and pressure of the dough. This ensures minimal fermentation periods, and the convenience of a quicker fermentation process comes at the cost of flavour and character.
In contrast, artisan loaves are generally made by hand using longer and more traditional processes. Many artisan breads originate from France where
bakeries or boulangeries perfect a vast array of different styles using only the most basic ingredients. 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.
Why is artisan bread superior?
Artisan breads are widely varied in appearance, but overall are superior to mass-produced breads in terms of:
- Flavour and aroma: As most artisan breads rely on traditional fermentation of yeast or cultures, this allows greater flavour development. Artisan bakers may also work complementary spices or herbs into their dough to further enhance the taste and aroma.
- Crumb and structure: If you cut open a mass-produced loaf of bread, you'll typically see a closed structure and dry crumb. With artisan breads, you'll typically find more alveoli (air pockets) that are evenly distributed, and a stronger, more hydrated crumb.
- Health benefits: Artisan bread may also be better for your gut - especially sourdough. Longer fermentation allows the enzymes in bread to begin to break down gluten, which is not easily digestible for most people.
Learn how to make your own artisan bread from expert chefs in our upcoming two-day gourmet bread making short courses!
Register here for Melbourne: Artisan French & Italian Bread on 27 & 28 April 2019
Register here for Adelaide: Traditional and Contemporary Breads on 4 & 5 July
Register here for Brisbane: Viennoiserie (French Breakfast Pastries) on 28 & 29 June
CRICOS 02380M / RTO 4959
FAQs
When it comes to bread, the term “artisan” doesn't mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands.
How is artisan bread different from normal bread? ›
It Uses Natural Ingredients
Some store-bought breads, however, contains preservatives and processed ingredients. As artisan bread uses only the finest natural ingredients and it is made fresh, it has earned its spot in the top when it comes to the best bread options.
What makes a bread an artisan bread? ›
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).
Is artisan bread the same as sourdough? ›
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.
What does artisan bread taste like? ›
People who are used to the relatively tasteless processed bread may be shocked by the difference in flavors. Depending on the ingredients used, artisan breads may be sweet, sour, savory, tangy, or yeasty. They may have a dense, crusty texture or a soft, moist texture, or any kind of texture in between.
Is artisan bread healthier than white bread? ›
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.
Why is artisan bread so expensive? ›
Artisan bakers typically produce bread in small batches to maintain quality, which limits their availability and increases costs. The advantages of mass-production facilities, such as economies of scale, are not fully realised in this small-scale production, leading to higher costs for consumers.
Why is artesano bread so good? ›
With its rich flavor and distinctly creamy character, the flavors you love just taste better. Artesano® is always baked without artificial colors, flavors and preservatives and free from high fructose corn syrup.
Why is artisan bread so popular? ›
Artisan bakeries build their reputations around producing the highest quality breads and baked foods, which comes from consistency, quality and creativity.
Can diabetics eat artisan bread? ›
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.
Why Artisanal Bread is Better for You. Improved Digestibility: Long fermentation processes, especially in sourdough bread, predigest starches and gluten. This potentially makes artisanal bread easier for your body to handle, especially for those with sensitivities.
What do bakers mean by the term artisan bread? ›
Unlike terms like sourdough or poolish or miche, artisan bread doesn't have an exact agreed-upon definition, but we — and much of the baking world — use it to describe bread made by hand and marked by traditional methods and craftsmanship.
Do you refrigerate artisan bread? ›
Don't Refrigerate: Avoid storing artisan bread in the refrigerator as it causes the bread to dry out and lose its flavor. Slice before storing: If you are storing the bread for more than one day, it's better to slice it before storing it, so it maintains its flavor and texture.
Why is artisan bread chewy? ›
Bread flour — while you can use all-purpose flour if you do not have bread flour, I highly recommend using bread flour for this artisan bread as the higher amount of protein in bread flour produces a more robust and chewier bread.
What is the white stuff on artesano bread? ›
A: It's a light dusting of flour.
Why is artisan bread better? ›
Nutrient Powerhouse: Artisanal breads often utilize whole grains and organic flours, rich in vitamins, minerals, and fiber. This is in stark contrast to refined white flour, stripped of much of its nutritional value. A Happy Gut: Sourdough bread is a natural source of beneficial bacteria (probiotics).
Is artisan bread flour the same as regular bread flour? ›
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.
CRICOS 02380M / RTO 4959