Let’s be honest, sourdough had a moment – a long, glorious, bubbly moment. During lockdowns, the internet was awash with starters named “Herman” and “Bubbles,” and our kitchens hummed with the promise of tangy, chewy loaves. But as fascinating as the sourdough journey is, the vibrant world of artisanal bread making stretches far, far beyond that beloved tang. We’re witnessing a beautiful resurgence of “real bread,” a movement that celebrates history, craft, and the sheer joy of transforming simple ingredients into something extraordinary.
Why Are We Craving Real Bread Again?
This isn’t just a fleeting trend; it’s a deep-seated desire for authenticity, a culinary rebellion against the bland uniformity of mass-produced loaves. Think about it: when you pick up a truly artisanal loaf, you’re not just getting flour, water, salt, and yeast (or wild yeasts); you’re getting time, human intuition, and a connection to ancient traditions. As one insightful observer noted, the artisan’s touch is about “having a human making decisions about the next steps in production” [Source 3], a stark contrast to the automated efficiency of industrial bakeries. We’re seeking:
- Flavor Complexity: A depth of taste you just won’t find in a supermarket white loaf.
- Wholesome Ingredients: Artisanal bakers often prioritize natural, fresh ingredients, shunning artificial additives [Source 4].
- Digestibility: Longer fermentation, especially with sourdough and other slow-rise methods, can break down complex carbohydrates, potentially making the bread easier on the gut.
- The Joy of Creation: For home bakers, it’s a meditative, rewarding process that engages all the senses.
Beyond the Sourdough Bubble: A World of Crusts and Crumb
While sourdough reigns supreme for many, it’s just one star in a vast constellation of artisanal breads. Let’s pull back the curtain on some other incredible loaves that deserve a spot on your table (and perhaps, in your oven!):
1. The Airy Embrace of Ciabatta
Hailing from Italy, ciabatta translates to “slipper” – a nod to its flattened, elongated shape. What makes it distinct? Its incredibly open, airy crumb, punctuated by large, irregular holes, and a delightfully crisp crust. Unlike many breads, ciabatta often uses a very wet dough, requiring gentle handling and a preference for folding over vigorous kneading. It’s a testament to how simple ingredients – flour, water, yeast, salt – can yield such a unique texture when handled with care [Source 1]. Perfect for soaking up olive oil or cradling a robust sandwich.
2. The Robust Character of Rye
Rye bread is a different beast altogether, with a rich history, particularly in Northern and Eastern Europe. From dense, dark pumpernickel to lighter, tangier varieties, rye flour brings a distinctive, earthy flavor and a much tighter crumb than wheat-based breads. It’s often fermented with sourdough starters, but the rye flour itself dictates a different hydration and handling, creating a bread that is incredibly satisfying, hearty, and packed with nutrients. Rye truly showcases the diversity achievable just by changing the primary grain.
3. The Ancient Grain Revival
This is where we truly step back in time. Bakers are increasingly exploring ancient grains like spelt, emmer, einkorn, and Khorasan wheat (Kamut®). These grains, often less hybridized than modern wheat, offer unique flavor profiles, nutritional benefits, and distinct baking challenges. As one search result notes, “Baking with ancient grains is not the same as baking with modern wheat” [Source 5]. They often have different gluten structures, requiring adjustments in hydration and fermentation times, but the reward is a loaf with unparalleled character, a connection to our agricultural past, and often, a surprising digestibility for those sensitive to modern wheat.
4. Enriched Breads: Brioche, Challah, and Beyond
While often thought of as “fancy” or celebratory, enriched breads like a tender brioche (laden with butter and eggs) or a beautifully braided challah can absolutely be artisanal. The artisanal touch here comes from the quality of ingredients, the precise lamination, the slow fermentation, and the skilled shaping that elevate these breads from mere pastries to works of culinary art. They demonstrate that “artisanal” isn’t just about rustic crusts; it’s about thoughtful, masterful execution.
The Future is Crusty, Tangy, and Diverse
The resurgence of artisanal bread making is more than a fleeting trend; it’s a culinary revolution rooted in appreciation for craft, quality, and the profound satisfaction of creating something nourishing from scratch. It’s a call to slow down, to engage with our food, and to explore the incredible diversity that simple ingredients can offer. So, next time you’re reaching for a loaf, consider stepping beyond the familiar sourdough and venturing into the wider, wonderful world of real bread. Your taste buds (and perhaps your soul) will thank you for it.
Citations: [1] Search Result: “Ciabatta is an Italian bread, typically containing a soft center and large holes. Like regular bread, it’s made using flour, water, yeast and …” [2] Search Result: “Artisan bread’s revival is not just a nostalgic trend but a testament to the enduring appeal of genuine craftsmanship and the pursuit of …” [3] Search Result: “Artisans use tools. But for me I guess it’s mostly about having a human making decisions about the next steps in production. Is the starter …” [4] Search Result: “One of the more favourable benefits of consuming artisan bread is the fact that all ingredients used are natural and fresh.” [5] Search Result: “Baking with ancient grains is not the same as baking with modern wheat. Depending on the grain, you might be able to produce ancient grain bread …”
