The Artisan Bread Baking Process

The Artisan Process

Artisan breads begin with a "pre-ferment", where a portion of fermented dough is mixed into each batch of new bread dough. Fermentation gives bread flavor. This starter method positively affects the crust (thickness and color) and crumb (texture) of artisan bread.

The basic steps used to make bread include: mixing and kneading the dough using carefully selected European technologies; allowing the dough the time it needs to rise and develop; then hand shaping, scoring, topping and in some instances proofing the dough; and finally baking the bread in traditional hearth ovens.

Time and patience are essential to the artisan baking process. At the Bäckerhaus Veit bakery, these essential ingredients are still used to consistently create authentic, tasty, handcrafted bread.

The Ingredients

Unbleached, wholesome flour is mixed with yeast or a starter, liquid (usually milk or water), and any additional ingredients the artisan bread recipe calls for such as salt, sugar, and shortening to form dough, as well as added flavors such as rosemary, olives, or flax seeds.

Based on traditional artisan bread baking processes, all whole seeds and grains used in artisan breads are soaked in water for four to six hours to increase nutritional benefit and digestibility. Studies have shown that the body cannot break down whole grains and seeds in the average six hours it takes to digest what we eat - soaking the grains and seeds increases the body's ability to break down these valuable sources of nutrition.

After the dough becomes too thick to stir, it is kneaded by repeatedly pressing, folding, and turning it to develop and stretch the gluten, which helps the bread rise.

Bäckerhaus Veit understands the importance of using only the finest ingredients in all their breads. By following the recipes passed down, generation by generation, within the Veit family the products produced consistently meet the standards and expectations of artisan bread.

The Technology

The main equipment used to make artisan bread is the hands and skill of the artisan baker. New European baking technologies and automated procedures have been invented for commercial artisan bakeries - these efficiencies allow increased productivity and absolute quality control.

At Bäckerhaus Veit, under the watchful eye of trained Master Bakers , new technologies from Europe have been integrated into the baking process to increase productivity without losing the authentic taste of genuine artisan bread.