Baked Good | Vegan High Fiber

Artisan Bread

Triticum aestivum Allergens: Wheat|Gluten
Artisan Bread

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western European|Global
  • Seasonality Year-Round
  • Source Flour (Wheat, Rye), Water, Yeast/Sourdough Starter, Salt

The Forktionary Angle

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Definition

Hand-crafted bread typically made with simple ingredients, slow fermentation, and baked in traditional ovens, resulting in a distinct crust and open crumb.

Sensory Profile

TasteYeasty, Nutty, Tangy (sourdough), Complex
TextureThick Crust, Chewy, Open Crumb, Irregular
AromaToasty, Earthy, Fermented
AcidityMedium

Technical Metrics

Nutrition Facts

Per 50g (1 slice)
Calories270 kcal
Total Fat3g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Protein10g
Total Carbohydrate50g
Dietary Fiber3g
Total Sugars3g
Calcium50mg
Iron2.5mg
Potassium120mg

Chef’s Secret

To achieve an even crispier crust, lightly spray artisan bread with water just before the final few minutes of baking.

Substitutions

Best Match

Sourdough Loaf

1:1

Offers similar chewy texture, open crumb, and tangy flavor profile.

Ciabatta

1:1

Rustic Italian bread with a thick crust and airy interior, great for savory pairings.

French Baguette

1:1

Provides a crisp crust and soft interior, though typically smaller in diameter.

Rustic Italian Bread

1:1

Often has a similar crust, flavor, and dense crumb as a traditional artisan loaf.

Buying Guide

Look for a deep, irregular crust, good "ear" (crispy crust overhang), and a fragrant, complex aroma.

Flavor Pairings

Olive Oil Balsamic Vinegar Cheese Cured Meats Soups Stews.