CookwithTom.com: Making Artisan Bread - Part 1
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CookwithTom.com: Making Artisan Bread - Part 2by twoody12042,123 views
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@nawatlsol Thank you kindly for your point of view. Please keep in mind that your description of artisan bread does not fit the traditional definition.
twoody1204 1 year ago
@twoody1204 I dessagre because in order for you to call your bread artisan it must be made with traditional ingredients wich are water,flour,salt,and yeast either natural or commercial and sometimes nut's,fruit's or herb's.Now the fermentation must be natural and long so that you don't have to add beer,vinegar and sugars of any kind.You are also wrong when you say that artisan bread needs to be produced in small batches ACME BREAD COMPANY is an artisan bakery and they don't mix small batches.
nawatlsol 1 year ago
@nawatlsol Very interesting point, but I believe you have artisan bread confused with true french bread. In order to be classified as artisan bread, it only needs to be produced in small batches, and not use chemical additives. Further, artisan bread will normally incorporate higher quality ingredients. Sugar is definately allowed.
Whereas traditional french bread is only a mixture of water, salt and yeast. No sugar in TRUE french bread.
twoody1204 1 year ago
no sugar in artisan bread boy!!!!
nawatlsol 1 year ago