Final answer:
In the past, the process of making artisanal bread was challenging due to the unreliable nature of capturing wild yeasts, often resulting in discarded dough. Today, modern yeast strains have simplified bread production, demonstrating the evolution of baking techniques. Additionally, economies of scale play a significant role in baking efficiency.
Step-by-step explanation:
Understanding Artisanal Bread Production, Historically, the production of artisanal bread relied on capturing wild yeasts from the air. This process proved to be quite challenging. Due to the unpredictable nature of wild yeasts, many batches of dough were discarded because they did not ferment properly.
This indicates the extent of trial and error bakers had to go through before achieving a batch of dough that could rise and result in good quality bread. Modern yeast strains have made bread production more reliable and less time-consuming.
The difficulty faced in historical artisanal bread production highlights the relationship between yeast, fermentation, dough quality, and ultimately, the success of bread making. It also underscores the importance of economies of scale in the baking industry.
For instance, as seen in the provided extracts, a Canadian worker with access to a large industrial-size oven could produce loaves of bread more efficiently compared to a U.S. worker using a standard residential size oven, demonstrating how equipment scale impacts productivity.