This episode will focus on the science of artisan bread, and the process that goes into baking it.

Some of the questions asked include:

- Why is mixing important? (01:44)
- How long can I ferment? (03:10)
- Do I need a pre-ferment for producing Artisan Bread? (05:05)
- I am building out a new plant. Should I consider bulk fermentation or not? (06:14)
- Can I find a way to replace hand form doughs? (07:42)
- What is the smallest proofing chamber that I can use? (09:14)
- What purpose does scoring serve in artisan bread production? (10:42)
- Can I just set the oven to bake at 400°F for 45 mins for all my artisan loafs? (11:54)
- What is the best baking time and temperature for artisan breads? (12:56)
- Can we let the bread, sit and cool, for a couple of hours before we package it? (16:40)

This video is brought to you by:
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Become a BAKER Academy member today for free to download the slides: [ Ссылка ]

Need help with a specific problem? Get in touch with our team of consultants: [ Ссылка ]

And if in doubt, BAKERpedia it: [ Ссылка ]

Further Reading on Artisan Bread:
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