I'm wondering if there is a market segment that cares about baguettes au levain made by hand versus formed from a sheeter. I suppose if the formula is just levain, salt and water, raised in couche and baked on a stone, it would qualify as "artisan" but I wonder if there are people who care enough about the crumb to pay more for a hand-formed baguette.
What about a completely hand-mixed, hand-formed, wood-fired baguette? Is there any market that would pay for such an additional value? The difference in the bread would be a more open crumb (not smushed by the sheeter), and a creamier, non-oxidized color inside. And the rest would probably just be sentimental. But still, maybe some people pay for sentiment. What do you think? Would YOU pay more?