“Artisanal food encompasses breads, cheeses, fruit preserves, cured meats, beverages, oils, and vinegars that are made by hand using traditional methods by skilled craftworkers, known as food artisans.” [Wikipedia]
Artisanal bread refers to several different types of bread made of traditional processing methods.
. Mostly they are consumed freshly immediately after baking. The taste, texture and shape are more like old style traditional bread.
Baguette, ciabatta, focaccia, sour dough bread, buns can be considered as some of the artisan bread types.
Baguette Bread
“A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape.” [Wikipedia]
Baguette bread is made up in many shapes and lengths, the most popular of which seems to be long loaves or baguettes. The baguettes are usually made up about 46 cm long for 454 g loaves and 61 cm for 680 g pound loaf. There are also half baguette or smaller size of baguette bread with different size and weight.
“The primary difference in machine makeup as compared to handwork is dough development. For machine processing, the dough must be fully developed during mixing and fermented slightly more than normal to withstand the punishment.” [Science of Baking]
Ciabatta
“Ciabatta, Italian: …is an white bread made from wheat flour, water, olive oil,salt and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.” [Wikipedia]
Sourdough Bread
“Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acidproduced by the lactobacilli.” [Wikipedia]
Sourdough Starters
“The preparation of sourdough begins with a pre-ferment (the "starter" or "leaven", also known as the "chief", "chef", "head", "mother" or "sponge"), a fermented mixture of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli.[12] The purpose of the starter is to produce a vigorous leaven and to develop the flavor of the bread. In practice there are several kinds of starters, as the ratio of water to flour in the starter (hydration) varies. A starter may be a liquid batter or a stiff dough.” [Wikipedia]
“Sourdough starters add flavor to breads, and in some formulas that may be their primary function. But sourdough is a true leavener. A sourdough is acidic enough to enhance the shelf life of bread and rolls. With traditional methods preparing sourdough is time consuming.
Each sourdough has its own characteristics, depending on the ingredients selected and type of wild yeasts in any given environment. Both wheat and rye flours are used in sourdough starters. Wheat flours generate lactic acid; rye develops acetic acid. These acids influence the flavor of the finished bread. Organic flours are easiest to use for starters, since they are minimally processed and do not contain the additives found in conventional flours.” [Baking and Pastry by The Culinary Institute of America]
Thanks to Sarmaşık Artisan Bread Production Solutions. Now it is very easy to produce artisan bread efficiently and much less time than traditional methods. Sarmaşık offers turn-key solutions for any type of inquiries related to artisan bread production. There are so many different solutions and technologies to for perfect artisan bread production.
For perfect artisan bread, Sarmaşık offers variable solutions in terms of baking technologies.
The system configuration and processing methods is defined according to type of bread and production capacity. In order to realize your ideas and projects for artisan bread production, from design to commissioning, with its expert teams and vast experience Sarmaşık Group is always there to support you.
Do you need further information? Please get in touch with us. Our experts will reply all your questions.