Artisan Baking

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The autolyse is an optional but easy method to incorporate into the mixing cycle of many artisan breads. The autolyse technique was likely used throughout bread-making history but was codified by Professor Raymond Calvel in his seminal work, "Le Goût du Pain," which has been translated into English as "The Taste of Bread."

Puratos recently launched two new sourdough starters.

Puratos recently opened its newest innovation center, dedicated to bakery, pâtisserie and chocolate, in Norwood, MA, just outside of Boston.

After centuries of bread baking it is difficult to find or uncover a “new” ingredient or technique. However, American innovation and the local grain movement have provided a revived opportunity to explore the baker’s staple, grain, in the sprouted version.

Carefully considered products all have a sweet spot, that central nexus where everything comes together for a strong hit into the outfield—and for particularly astute product-development teams, the occasional home run.

Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.

Lin Carson vows to eat a loaf of bread every day for three months to set the record straight on bread.

Clean label continues to drive innovation, and when innovations can also help bakers increase production efficiency and save money, everyone wins. 

A week or so ago, my parents and I hopped in the car and drove from Michigan to Rhode Island.

When an upstart local bakery does something particularly well, people take notice. Word spreads, the business grows and notoriety develops through the surrounding region.