A real artisan baker?

Not sure if this is an actual question or a rhetorical one aimed at publicizing your blog. Assuming the former at the risk of looking like a fool, I'd point you to Maggie Glezer's Artisan Baking for insight. 

Oh yes I can, can you?

Titles and their cumbersome definitions have no meaning for me where baking is concerned. I do not bake a certain way in order to  classify myself or the things I bake.  I bake out of sheer joy and the pleasure it gives me.

The answer is yes.

And you can describe yourself as a schmerkle without having a clue what it means.

Glenn

so i don't call myself an artisan in the first place. i'm just someone who likes to bake and is lucky enough that people buy my bread!

.... according to this definition:  "adjective:  pertaining to or noting high-quality, distinctive products made in small quantities", bread can be artisinal if mixed mechanically, if it's high quality, distinctive and made in small batches.  Also, if an "artisan" is a "person skilled in an applied art", one can be an artisan, say, making cabinets even if you use electric tools.  Therefore, mechanical mixing alone shouldn't remove the "artisan" label.

That said, I'm all for Janetcook's approach:  I bake because I love baking, and I don't care if people consider me "artisinal" or not. 

Hit builder for a blog site?

Some Hyperbole-

Yes, I grow my wheat, mill it in a water powered grist mill, mix it using wind power, use sea salt evaporated from the ocean and water from an artesian spring, leaven it with wild-yeast and bake it with a dung fired oven. Totally self sufficient article...,

What could be more artisnal than that....,

Wild-Yeast