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."

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.

Artisan breads rely on few ingredients—essentially flour, water, salt and yeast—each serving a critical function in the creation of a finished loaf.

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.

There are no secret ingredients or master recipes in great bread baking. Successful artisan bread baking is largely focused on controlling fermentation. Controlled fermentation accounts for greater dough strength, longer product shelf life due to acidification and, more importantly for your customer, complex flavor.

There is a new wave in the world of grains available to bakers, pastry chefs and chefs in today's foodservice industry.