Posted 3/17/2009 @ 9:07:04 am by todaysbaker.com
|
There are many different styles of breads. Mainly, the differences between them can be broken down into categories: the ingredients in the bread, the way it is cooked and the shape it is formed in. As we know, the basic ingredients of all bread is flour, yeast, water and salt. It is the addition to these main ingredients, it is the shape and method of cooking that makes each type of bread stand out.
Hearth breads are made by cooking on a stone. These include French baguettes, ciabatta and sourdough breads. The outer crust is crispy and the inside is soft. Each of these breads have different ingredients to give them their unique taste, but are all cooked using the same method. Some breads are steam injected (like the sourdough) and some breads are left out to rise naturally and cooked longer (like the French bread).
There are breads that have lots of ingredients in them, like cinnamon raisin bread. There are breads that are more on the healthier side, like wheat or grain bread. No matter what the ingredients, there are all types of shapes and sizes. Breads are made in flat loafs, round and square loafs or rolls. The bread can be dark, light, salty or sweet. The kind of bread can also depend on what area you are in. Throughout time the basics of bread have always been the same. It has always been the central part of a meal.
You are here:
Home » 2009 » March » Tuesday the 17th » Styles of Breads
