Baguette bottom: a quick clue to artisan bread

A quick look is often enough to provide the first clue.

Anyone stopping at the bakery in a hurry in the morning will usually trust their instincts and the smell. A golden crust, a warm shop and queues at the counter all suggest authenticity. Yet not every loaf that looks artisan-made has genuinely been prepared from scratch on the premises. Experts point to one inconspicuous detail that can raise suspicions in seconds - provided you know what to look for.

The bottom of a baguette: a brief look that can reveal a lot

The simplest check begins not with the top crust, but underneath. Lifting the loaf briefly and examining its base can sometimes show whether the bread is more likely to have come from a bakery kitchen or a factory.

In traditional artisan bakeries, bread is often baked on what is known as a baking sole - directly on stone or a heat-resistant baking surface. Its underside will usually look:

• relatively smooth,