WHAT IS ARTISAN BREAD?
“Artisan” has become the word to describe bakers and bakeries who dedicate themselves to making product as personally as possible, with at least one of the processes (mixing, dividing, shaping, or baking) being carried out by hand.
WHAT IS SOURDOUGH?
A sourdough culture is made by mixing a small amount of water and flour together and waiting until the natural yeasts in the flour and air begin to multiply. This mixture is then fed daily by bakers until the yeasts are strong enough to leaven the bread, and then the mixture is perpetuated, sometimes for decades and beyond. Contrary to popular belief, it is not the yeast that makes the dough sour – the yeast is solely responsible for making the dough rise. The sourness is caused by good bacteria that live symbiotically with the yeast in the culture.
WHAT MAKES YOUR OVEN DIFFERENT FROM MINE?
It’s so hard to recreate the look and crust of artisan breads in a home oven because for three reasons. The hearth stones that line the deck of our oven retain great amounts of heat that allow for “oven spring,” the quick, final rise of the bread in the oven before the crust sets. Additionally, our ovens lose virtually no heat when the doors are opened, creating a constant, stable environment for baking. Lastly, we have the ability to inject steam into the oven just as we load the bread in. The steam gives a nice sheen to the crust, moistens the surface of the bread to allow for even oven spring, and helps in crust coloration.
HOW DO I STORE THESE BREADS?
Lean doughs, like French and Ciabatta, should be wrapped in plastic if they are not going to be eaten right away. They can also be frozen; just let them come back to room temperature for about an hour, and warm them in a 400°F oven for 10 minutes. No crusty bread should ever be stored in the refrigerator.
After cutting into a sourdough, place the bread back into its paper bag, cut-side down. The bread should keep this way for several days. You can freeze them in a plastic bag and reheat as above.
Rich doughs, like Brioche, will last two or three days wrapped in plastic. They can also be frozen.
That being said, all of these breads taste best the day they are baked.
