Final answer:
Artisanal bread-making historically involved capturing wild yeasts, leading to laborious production due to discarded batches.
Explanation:
Historically, artisanal breads were produced by capturing wild yeasts from the air. Prior to the development of modern yeast strains, the production of artisanal breads was long and laborious because many batches of dough ended up being discarded.
Bread: A network is tight enough to trap the yeast's CO₂ allowing it to rise, but not so tight that it is free to expand.
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