Mattisse Artisan Bread
What to look for in an artisan bread
What marks a good artisan bread? Your first clue will be that it isn't perfect. That may sound odd, but a good handmade bread glories in its refusal to be like those tidy, mass-produced loaves on the shelf. Here are some other things to look for:
Generally, crusts will be chewier, darker, slightly reddish and have an almost burnished quality. That's because the breads are baked long
enough to get a final burst of a natural chemical activity that brings out the
most flavor. The "spit" or ridge of crust that sticks out on the top
should be prominent, as high as an inch, and it won't be perfectly even. The
bottom of the loaf may have a seam from when it was hand-folded, but it
typically won't have the regular imprints of a pan.
Inside, textures will be less uniform but more interesting. Holes are not necessarily a flaw; the natural leavening used in many artisan breads typically makes dough more active, causing the gluten in it to stretch and open up holes.
For the most part, look for creamy colors, not white. Generally, the darker the color the more complex and intense the flavor.
Look at labels and packaging. Ingredients beyond the basic four - flour, water, yeast (leavener) and salt - may be a sign that mixes with additives are being used. Exceptions: ingredients such as nuts, vegetables fruit and spices added to specialty artisan breads like olive loaves, nut bread etc.
Most artisan breads come in paper not plastic, so they can breath. Because the bread is made and delivered fresh virtually every day, you won't find pull dates. No need to go to the back of the shelf to find the freshest, however; it should all qualify. If there is a problem, bakers are usually happy to take it back. Generally, the greater the surface area, the shorter the shelf life.
To refresh an artisan loaf, place it on a rack in the middle of a 200-205c preheated oven for about 5 minutes. Don't wrap it in foil. Let it cool a bit before serving. If you've had the bread two or three days, splash a little water in the oven to perk up the crust.
Moorabbin VIC , AUSTRALIA