Hello from Germany. I'm not exactly sure, what you mean by "artisanal"
but I think, you mean a more rustic bread with irregularities in the
dough and a chewy texture. At our bakery in Germany we like to use a
retardation process to obtain this. This means a slow fermentation
period and rather cool temperatures. In our Pave de France - a
charming light white bread with olive oil and a lot of salt we start
the dough at least 24 hours before baking it with only about 0,5% of
commercial yeast. A new sourdough starter will take longer of course.
Most people think we use chemical substances in professional breads to
make them so airy. But it's all in the technique, the ingredients are
available to everyone. And we use "old dough" a lot. The best recipes
start with "Buy a chunk of old dough from your baker" :-) Remember:
Due to the large amounts of dough that are handled at the bakery (the
dough machine can produce batches of approx. 100 lb of dough) it might
not work for perfectly for small amounts too. So downsizing recipes is
a little tricky. Good luck.