Baking & Snack - March 2023 - 34

ARTISAN BREAD
" SOURDOUGH IS HERE TO STAY, AND
IT'S GOING TO GROW BECAUSE THE
CUSTOMERS WANT IT, ESPECIALLY
IN THE ARTISAN COMMUNITY. "
Peter Reinhart, award-winning baker and instructor
Because artisan bread consumers are becoming more
savvy, they're looking for foods that are packed with nutrition,
and ancient grains fit that bill.
" There's a perception that they haven't been tampered
Artisan bakers are
turning to ancient
grains, which are
packed with
nutrition.
©Lithiumphoto-stock.adobe.com
with, " Mr. Davis said. " There's a perception that modern
wheat has been bred for volume, which is not necessarily
untrue. They're not genetically modified, but they're
crossbred. Ancient grains remain true to their past. I
think people like that nutritional aspect and the story
going back to some of the oldest grains that have been
cultivated for hundreds of years. "
Oats are resonating with Mr. Davis right now, and he's
seeing new techniques for using grains, such as making
a porridge from oats before they're added into breads.
" Essentially they're cooking grains and flour in some
cases prior to mixing them into the bread for a variety of
reasons, for hydration, and there are certain characteristics
those cooked grains bring to the breads which I find
very interesting, " Mr. Davis said.
Another example of this is Japanese milk bread, which
is prepared in an unconventional way.
" It's almost like you make a roux, so you cook part of
the flour and you use that in the bread. It creates this
very soft, brioche feathery light texture, " Mr. Davis said.
" People are applying these to artisan bread nowadays,
and that's something we want to explore as well. "
Making the most of resources
Artisan bread bakers and pizza makers who specialize in
artisan pies are branching out into other product categories,
such as sourdough bagels. Mr. Reinhart called it a
natural progression and a good way for bakers to extend
their business and make better use of their facilities.
" If you're making pizza or artisan bread, bagels are just
another variation of that theme, " he explained. " Bagel
dough isn't all that different from pizza dough. The process
is different. It's a very low-cost product to make. "
More examples of this are popping up around the
country. The popularity of bagels rises and falls, Mr.
Reinhart said, but they are on the upswing now because
the influencers are doing it, and the numbers support it.
34 Baking & Snack March 2023 / www.bakingbusiness.com

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Baking & Snack - March 2023

Table of Contents for the Digital Edition of Baking & Snack - March 2023

Baking & Snack - March 2023 - Intro
Baking & Snack - March 2023 - 1
Baking & Snack - March 2023 - 2
Baking & Snack - March 2023 - FCa
Baking & Snack - March 2023 - FCb
Baking & Snack - March 2023 - 3
Baking & Snack - March 2023 - 4
Baking & Snack - March 2023 - 5
Baking & Snack - March 2023 - 6
Baking & Snack - March 2023 - 7
Baking & Snack - March 2023 - 8
Baking & Snack - March 2023 - 9
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