What makes those large holes in a baguette? How can you increase water absorption without the dough becoming too sticky? Artisan and whole grain bread have traditionally been difficult to produce on high-speed lines. From long fermentation times to rustic crusty appearances, we have seen a surge in artisan bread demand. We will discuss flour challenges, ingredient and enzyme functionality, formulations, methods, ingredients and best artisan practices that you can adapt in your bakery.
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