The Bread The Cookies

How does artisan baked bread differ from commercial baked bread?  That was the question in the winter newsletter from New York Small Scale Food Processors Association.  “The difference is in the process and attention to detail rather than in the scale of the operation.  Quality ingredients is the first step to creating artisanal bread. Long slow mixing, folding the bread for strength, long slow fermentation and hand shaping are the signature processes. The crumb is open, silky, with a crisp crust and slashes on top that indicated good oven spring.  Commercial bread has a dense, cake like crumb (are you [...]