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 1.
Lots of bubbles in the crumb, a sign of slow, lengthy fermentation..
2. Crisp and chewy crust, the result of baking directly in
a artisan hearth
3. Crumb light and crust that’s golden to dark brown
4. Scores and flour marks in the crust
5. Odd shapes, since each loaf is hand shaped.
6. Artisanas uses organic natural ingredients only.
HOW CONNOISSEURS TASTE BREAD:
With skill, care and time, fine bread will engage the senses
even before the bake is over. Select your favorite beautiful
loaf and get to know it by its aroma, appearance, sound, touch
and taste with your 5 senses. Then you’ll never forget
its name.
The Fragrance:
The aroma announces the presence of great bread. The nut-like
fragrance of fresh flour and the slightly sour scent of the
leaven, plus fresh ingredients are enticing, wave after warm,
wonderful wave.
The Appearance:
Crust: A loaf-sized landscape of undulating hills, perfectly
bloomed peaks and golden brown colors ranging from sunset
to the pale umber of a stormy autumn sky.
 The
Touch:
Crumb: The crumb can be delicate and lacy (as in a Ciabatta)
or dense with holes of various sizes (as in Kalamata Olive
bread) and can range in color from creamy white to tawny brown
in the beautiful rustic Sourdough or Cumin bread.
The Sound:
Crust: Bread “sings” as it comes out of the oven,
crusts crackling. Tap the bottom and you’ll hear a low,
soft thump from the heart of the loaf indicating a thorough
bake. Break open the loaf and listen to the crackle of the
crisp, fresh crust.
The Feel:
Crust: Textures can be smooth or grainy, dense or crackling
as you bite. Crumb: Springy, light, supple and melt-in-your-mouth
soft to firm and chewy, with holes of various sizes.
Conclusion:
The aroma’s first hints are finally savored by the tongue.
Nutty, toasted-wheat flavors, a slight saltiness, starchy
sweet notes as you chew it, the acidic taste of the natural
yeasts contained in every grain complete the bread experience—at
least until you add your favorite soup, salad or sandwich
ingredients!
BRING OUT THE BEST FOR SERVING
 Re-baking
– To unfold the hidden taste in the crust and crumb
we recommend baking up all our breads: Place for 4-8 minutes
in the pre-heated oven at 220C° (375F°). Laugenbrot
and Crusties only need 4 minutes, all others according to
desired crispiness of Crust. Allow to cool down for 8-10 minutes
before slicing.
Slicing – Use a serrated knife, choose your desired
thickness, and cut straight down with a gentle sawing motion.
Cut only as many slices as you plan to eat immediately to
prevent the loaf from drying out.
Storing – In cooler regions bread is stored in old-fashioned
breadboxes or simply in paper bags, but with the humid climate
in Malaysia a permanently cooled room or even the fridge is
more suitable and prevents onset of mold and staleness.
Freezing & Re-baking – Bread freezes for several
weeks. Wrap the bread in foil, seal it in an airtight plastic
bag and place it in the freezer. Ideally allow unwrapped frozen
loaf to completely thaw at room temperature, before baking
for 4-8 minutes at 220C° (375F°). If you’re
in a hurry, place the frozen loaf directly for 12-15 minutes
into the preheated oven at 200C° (325F°) - just as
tasty though bread looses a bit more moisture this way. For
toast you may slice the bread before freezing and pop the
slices straight from the freezer into the toaster before serving.
DELICIOUS WAYS WITH DAY-OLD
BREAD
When bread is past its peak, slice and grill it for bruschetta.
Cut it up to make bread pudding, croutons, bread salad or
stuffing. Browse our website for some yummy recipes at http://artisanas.com/
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