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Tim's Best Q&A |
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What is Artisan bread?
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The word Artisan doesn’t lay claim to any one style of bread product, or to any one method of baking. It defines the individual baker. Just as artists can have different styles or techniques, so can a baker. Through reading books or attending seminars on breads, or talking with other bakers, the common thread appears to be the conscientious baker who is attempting to make the best possible product: a baker knowledgeable and skilled in the science and craft of bread making that produces pride for the baker and satisfaction for the consumer.
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What are the methods of making Artisan bread?
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We attempt to explore some of the basic elements of Artisan bread baking in the following attachment,
Creating Artisan Breads.
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What about the use of French or European flour?
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Because most of the Artisan methods have European roots it has been a natural tendency to seek out European-type flours for crafting these breads. Describing the differences between European and domestic (US) flours would require a thorough discussion on the various wheat types, milling philosophies, and unique market influences that drive these differences. We don’t have the space here to tackle that monster. In very simple terms, let’s just say the differences rest in the definition of gluten strength. US bread flours tend to have stronger (more elastic) gluten characteristics, whereas the European flours possess a more mellow (greater extensibility) gluten structure. Of all the U.S. wheat available, hard winter wheat naturally provides the balance of strength and tolerance that is needed for the long, slow fermentation that defines Artisan baking. General Mills has developed a flour, Harvest King®, specifically for this use. Harvest King® is milled from 100% hard winter wheat. This unbleached, unbromated flour is milled to a maximum ash of 0.54% with a protein level between 11.7 and 12.3%. This flour was developed to provide optimum baking characteristics and to deliver the desired crumb structure and crust texture.
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Is there training available to learn this craft?
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There are several good programs that would enhance your knowledge on the subject offered through the San Francisco Baking Institute,The Culinary Institute of America, and the American Institute of Baking. Or call our technical service line for more details: 800-426-2760.
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Does General Mills carry untreated flour brands?
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Yes. General Mills offers Untreated Bakers Flours are not bleached or bromated These quality flours, milled from the finest wheats available, stand ready to deliver consistent baking performance naturally without the use of common flour treatments. What we offer is the simple quality of flour that comes naturally from wheat. Harvest King is specially milled flour for artisan bakers. It provides excellent results in all types of yeast-raised products, including breads and pastries.
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