What's the difference between artisan bread and regular bread?

Bread has been a dietary staple for humans for thousands of years. While most people are familiar with regular breads found at the grocery store, artisan breads are becoming increasingly popular. So what sets artisan bread apart from regular bread? There are some key differences in ingredients, production methods, taste, texture, and appearance.

Table of Contents

Ingredients

One of the main differences between artisan and regular bread is the ingredients used. Artisan breads tend to use simpler, high-quality ingredients compared to commercial breads:

Flour: Artisan breads often use unbleached, unbromated flours milled from whole grains. Common types include whole wheat, rye, and other specialty grains. Regular breads typically use refined, bleached white flour.
Water: Artisan bakers usually use cool, good-tasting water that brings out the flavor of the dough. Regular bread factories use tap water.
Salt: Artisan breads use high-quality sea salt or kosher salt. Regular breads use iodized table salt.

Yeast: Sourdough starters or wild yeasts are preferred by artisan bakers to commercial yeasts.
Sugar and fat: Minimal amounts of sugar and fat are added to artisan breads, if any. Regular breads include more sweeteners, oils, and fats.

By using natural, high-quality ingredients, artisan breads create complex flavors in the finished loaf. Commercial breads use ingredients added for mass production efficiency and extended shelf life.

Production Methods

In addition to ingredients, the production method also impacts the end result of artisan versus regular bread:

Mixing: Artisan bread doughs are often mixed by hand or in small batches. Regular breads use high-volume mechanical mixing.
Fermentation: Artisan breads undergo longer fermentation times, sometimes over several days. Regular breads have shorter ferments of just a few hours.

Shaping: Artisan loaves are hand-shaped versus machine-shaped for regular breads.
Baking: Artisan breads are baked at high temperatures in steam-injected ovens to create a crisp crust. Regular breads are baked quickly at lower temperatures in large factories.

The production methods used by artisan bakers allow for careful control over technique and timing to develop complex flavors in the dough. In commercial production, automation and speed are prioritized over craft.

Taste

When it comes to taste, artisan breads really shine compared to regular breads:

Complexity: Extended fermentation unlocks complex sourdough flavors and aromas not found in regular breads.
Richness: The flour, water, and fermentation create a rich, full mouthfeel and taste.

Sweetness: Minimal added sugars allow the natural sweetness of the wheat to come through.
Saltiness: High-quality sea salt enhances the flavor without being overly salty.
Sourness: Mild to intense sourdough tangs can develop through long ferments.

In comparison, regular breads tend to have simpler flavors from commercial yeasts and added sugars. The shorter production time doesn’t allow complex sourdough flavors to fully develop.

Texture

Texture is another key difference that stems from production methods:

Crumb: Artisan breads have an open and irregular crumb structure with large air pockets. Regular breads have a finer, more uniform crumb.

Chewiness: The long ferments create a chewy, toothsome crumb. Regular breads tend to be softer and less chewy.
Crispiness: Artisan breads have a deliciously crisp crust, while regular bread crusts are softer and less crisp.

The active ferments and steam-injected ovens used for artisan bread help create the signature chewy crumb and crackly crust.

Appearance

You can visually spot an artisan loaf by its rustic appearance:

Shape: Artisan breads come in round boules, oblong batards, flat focaccia, and many freeform shapes. Regular bread loaves are uniform rectangles.
Scoring: Decorative scoring patterns made with razor blades adorn artisan loaves. Regular loaves have simple machine cuts.

Burns: The high baking temperatures create dark crusty burns on artisan bread. Regular bread has a pale golden crust.
Flour dusting: A dusting of flour on the surface adds rustic appeal to artisan breads.

The handmade look andcrackly crust of artisan loaves signal a bread made with artistry and craftsmanship.

Nutrition

When it comes to nutrition, artisan breads differ from regular bread in a few key ways:

Fiber: Whole grains in artisan breads boost the fiber content compared to refined flour regular breads.
Sodium: With no added salt, artisan breads tend to be lower in sodium than commercial breads.

Sugars: Minimal added sugars keep the glycemic index lower in artisan breads.
Calories: Hand shaping and longer rises add air pockets that lower the calorie density of artisan breads.

The nutrition stats can vary widely, but on average artisan breads made with whole grain flours provide more nutrition per serving compared to regular breads.

Cost

With higher-quality ingredients and artisanal production methods, artisan breads typically cost more than regular breads:

On average, a loaf of artisan bread ranges from $5-$10 while regular bread costs $2-$4.
Specialty whole grain flours can cost significantly more than commodity wheat flours.

The labor involved in handcrafting loaves drives up costs.
Small local bakers have higher costs than large industrial producers.

For consumers willing to pay a premium price, artisan breads provide superb flavor and texture perfected over generations of craftsmanship.

Availability

Sourcing artisan bread takes a bit more effort than picking up a regular loaf from the grocery store:

Grocery stores: Some grocers carry artisan loaves, usually in the bakery section.
Specialty bakeries: Search for local artisan bakeries selling direct to consumers.

Farmers markets: Many artisan bakers sell their products at local farmers markets.
Online ordering: Check if any bakeries in your area offer online ordering and delivery.

With some searching, you can likely find an artisan baker creating old world classics and innovative new loaves in your community.

Pairings

Artisan breads pair wonderfully with so many foods and make a lovely table centerpiece. Some suggested pairings include:

Olive oil and balsamic vinegar
Butter or herb butter

Cheese and charcuterie
Soup for dipping
Salads

Bruschetta
Sandwiches
Wine and beer

The combinations are endless! Part of the joy of artisan bread is experimenting with different flavors. A fresh-baked loaf invites creativity and sharing.

Storage

To maintain freshness and texture, properly storing artisan bread is recommended:

Cool completely: Let bread cool 1-2 hours before storing to prevent condensation.

Paper bag: Place loaf in a paper bag, not plastic which makes the crust soggy.
Counter or breadbox: Store at room temperature up to 3 days.
Freeze: For longer storage, wrap tightly in foil and freeze for 2-3 months.

Refresh: Unwrap frozen bread and heat at 350°F for 10 minutes to refresh.

With proper storage, you can enjoy your artisan loaf all week long. Toasting stale slices brings the bread back to life.

Freezing Dough

To enjoy fresh artisan bread without frequent trips to the bakery, you can freeze unbaked dough at home:

Shape dough: Shape dough into loaves or rolls before freezing.
Proofing: Let dough rise once before freezing.
Wrap: Double wrap dough tightly in plastic wrap and foil.

Freeze: Lay flat in freezer bags and freeze for up to 4 months.
Thaw: Thaw dough overnight in fridge before using.
Bake: Let dough rise again until doubled. Bake as usual.

Freezing pre-shaped dough lets you pull fresh baked bread straight from the oven any time.

Baking Tips

Interested in making artisan bread at home? Here are some helpful tips:

Follow the recipe exactly, especially for timing, temperature, and measurements.

Use a kitchen scale for the most accurate measurements.
Take notes each time you bake to perfect your technique.
Use fresh, high-quality ingredients like artisan bakers.

Knead the dough well to develop gluten structure.
Let dough ferment in a warm area to double in size.
dust with flour to prevent sticking.

Score decorative patterns on top before baking.
Use a baking stone or Dutch oven to mimic a steam oven.
Let bread cool completely before cutting for clean slices.

With practice and high-quality ingredients, you can create bakery-worthy loaves at home.

Troubleshooting

Here are some common troubleshooting tips for home artisan bread baking:

Issue	Cause	Solution
Dense bread	Underproofed dough	Allow dough to rise until doubled in size before baking.
Misshapen loaf	Insufficient kneading	Knead dough vigorously to develop gluten.
Pale crust	Oven temperature too low	Ensure oven is at least 450°F when bread is baking.
Gummy crumb	Dough overproofed	Watch rise times closely to avoid overproofing.
Burnt bottom	Rack position too low	Place loaf on higher rack to prevent burning.

With careful observation during the process, you can troubleshoot any issues and achieve artisan-quality results.

Conclusion

From crust to crumb, artisan breads stand out from regular bread with carefully sourced ingredients, meticulous handcrafting methods, and distinctive rustic elegance. While more labor intensive for bakers and pricier for consumers, artisan loaves provide an unmatched depth of flavor and texture when you take the first bite. With some effort, home bakers can also achieve beautiful homemade artisan bread. Whether buying a just-baked loaf or crafting your own, artisan bread brings joy, comfort, and community to any table.