What's the Difference Between Artisan Bread and Regular Bread

Wheat strength hard or soft, and sourdough rising probably go directly to gluten and FODMAP diet issue. But not entirely linked to artisanal since French bakers may well simply be using softer wheat with more interventionist modern baking and proving techniques. But, slower proving may also alter gluten and so FODMAP reaction by consumers.

Most non artisanal bake choices are about speed and consistency.

So I think at the core this article has the moment: it's an undefined virtue signalling marketspeak term. You need to get specific information on how the bread is made and what's in it and even then treat it with a grain (sorry) of salt.

I buy bread from a favourite baker. I don't much care what they are doing since it tastes nice

About $5 a loaf