Our interactive guide to our NEW artisan bread line:
01
02
Starter Development
Sourdough is a method of breadmaking that requires special fermentation by lactic acid bacteria and wild yeast. It is the oldest method used to leaven dough and make bread. Both an art and a science, this process requires time.
Mixing/Kneading
The process crucial for gluten development & flavor to deliver the desired finished product.
+Info
+Info
03
04
Dough Forming
The dough then goes through the sheeter where it is rolled and formed.
Shaping and Cutting
+Info
05
The dough is then shaped and cut to achieve the desired specification.
+Info
Proofing/Retarding
06
The product then goes thru the proofing/retarding process.
Baking
+Info
Our Artisan bread then goes to the oven for baking to deliver a true, old style artisan bread.
07
+Info
Cooling
08
During this time, steam escapes, the crumb sets, and flavors deepen, transforming a hot loaf into a perfectly textured masterpiece.
Packing
+Info
Immediately after cooling, items are frozen and packaged in a continuous, automated flow—minimizing handling, reducing contamination risk, and locking in peak flavor and texture.
+Info
Some of the health benefits of this type of bread are:
Extended shelf-life
Superior nutritional profile
Higher digestibility
Better texture
Unique flavors and aromas
The formation of dough is characterised by the formation of gluten-forming proteins, whereby these form the adhesive skeleton of your baked products. During this time, mixing intensifies, the dough warms up and the swelling processes are driven.
Artisan Bread
Glen Colligan
Created on April 8, 2025
Our interactive guide to our NEW artisan bread line
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Transcript
Artisanbread line
Our interactive guide to our NEW artisan bread line:
01
02
Starter Development
Sourdough is a method of breadmaking that requires special fermentation by lactic acid bacteria and wild yeast. It is the oldest method used to leaven dough and make bread. Both an art and a science, this process requires time.
Mixing/Kneading
The process crucial for gluten development & flavor to deliver the desired finished product.
+Info
+Info
03
04
Dough Forming
The dough then goes through the sheeter where it is rolled and formed.
Shaping and Cutting
+Info
05
The dough is then shaped and cut to achieve the desired specification.
+Info
Proofing/Retarding
06
The product then goes thru the proofing/retarding process.
Baking
+Info
Our Artisan bread then goes to the oven for baking to deliver a true, old style artisan bread.
07
+Info
Cooling
08
During this time, steam escapes, the crumb sets, and flavors deepen, transforming a hot loaf into a perfectly textured masterpiece.
Packing
+Info
Immediately after cooling, items are frozen and packaged in a continuous, automated flow—minimizing handling, reducing contamination risk, and locking in peak flavor and texture.
+Info
Some of the health benefits of this type of bread are:
The formation of dough is characterised by the formation of gluten-forming proteins, whereby these form the adhesive skeleton of your baked products. During this time, mixing intensifies, the dough warms up and the swelling processes are driven.