Artisan Bread Making: The Latest Trend in Home Baking

Artisan bread, particularly the home-baked kind, is enjoying a renaissance. When the COVID lockdowns began in 2020, many people stuck at home took up baking to provide for their families and learn a new hobby. Since then, many of those people have remained avid bakers after realizing how much tastier, healthier, and more wholesome home-baked loaves are compared to store-bought ones. These loaves are also surprisingly easy to make. Let's explore the world of home-baked artisan bread.

Characteristics of Artisan Bread

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What makes an artisan loaf different from an ordinary one? While the term "artisan" can be arbitrary, it usually means made in small or single batches. Artisan loaves are handmade using simple ingredients and traditional methods. There are no fillers or preservatives in them, and they are made by a skilled person rather than by machine. Artisan loaves often have a rustic appearance and are made fresh.

Types of Artisan Loaves

Two basic types of bread can be made at home: commercial yeast (saccharomyces cerevisiae) and sourdough, a fermented mixture of beneficial bacteria and wild yeast fed with a flour and water blend. Commercial yeast creations are soft, naturally sweeter, and take less time to make. Sourdough loaves require more time, rise slowly, are usually crusty (which can be part of the appeal), and have a tanginess that gives sourdough its name. The tanginess comes from the lactic acid created by the fermentation process.

Lower Costs By Making It At Home

Artisan loaves use quality, often organic ingredients; consequently, they cost more in a specialty bakery. By baking them at home, you save money and get loaves that are as fresh as possible. While it may be true that basic white sandwich loaves tend to be cheaper on average, when you figure out the nutritional value of the artisan versions made from quality ingredients, artisan loaves are worth the time and effort to make. Additionally, inflation is causing the cost of even the most basic sandwich loaf to rise, making all forms of homemade baking worth the time.

Getting Started

You can make both commercial yeast and sourdough but understand that sourdough starters require some upkeep. The starter must be fed regularly to work efficiently, and if it becomes moldy, it must be thrown out. Though many people believe sourdough starters are fussy or complicated to keep, this isn't true since the dough can be kept indefinitely in your refrigerator with an occasional feeding once or twice a week. A starter is much more forgiving and challenging to kill than many believe. Commercial yeast does have an expiration date, and old yeast will not work as efficiently.

If you're just starting out on making artisan bread at home, consider taking a local bread-baking class. Many adult education programs offer them; many YouTube channel also demonstrate the process. There are countless books on the subject, so read and get baking; you may be surprised how easy it is. Baking bread is part art and part science.

Recipes

Without further ado, let's get to the good part and start baking. Just a quick note: the less fat content in the bread, the chewier and crustier it will be, which can appeal to many people looking for a rustic, artisan loaf. To make a 4-ingredient basic yeast artisan load, you'll need the following:

• 3 and 1/4 cups of bread flour, plus more for dusting
• Two teaspoons of instant yeast
• Two teaspoons of salt
• 1 and 1/2 cups of warm water

To begin, get an ungreased mixing bowl and mix together all four ingredients with a wooden spoon until they form a lumpy mass. You may have to finish mixing with your hands, but the goal is to get all the dry ingredients wet. The dough will be sticky, and that's okay. Cover the bowl with plastic wrap and let it rest for about 2-3 hours.

After the first rest period, the dough should have doubled. Once it has, gently fold it a few times to remove the giant bubbles. Once done, you can shape it into a round ball and place it on a pizza stone, or you can make an oblong loaf shape on a cookie sheet lined with parchment paper.

Allow the yeast to rise for at least another 4 hours. After the four hours is up, preheat your oven to 475 degrees Fahrenheit (246°C). Score the loaf so it will not crack during the baking process. Bake for 45 minutes, until the top is browned and the loaf makes a hollow sound when tapped. Allow it to cool completely before slicing, which may result in gummy bread. To make it more interesting, add cheddar cheese, jalapeños, fresh rosemary, or olives for an elegant taste.

You can keep the dough in your refrigerator for up to 3 days. The longer you let the dough ferment, the fuller the flavor it will have. Baked loaves stay fresh for about five days at room temperature or ten days in the refrigerator.

That's All There Is To It

Once you see how easy yeast artisan bread is to make at home, you may not want to stop there. Many home bakers graduate to sourdough baking. Recipes can be slightly varied to make pizza crust, bagels, rolls, and other baked goods as well. Once you get the hang of it, you may never buy bread in a store again.

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Article originally written by Stephanie Grant.