Pastry Bakery Knowledge: Types of Bread
What is Bread?
- Bread is a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agents, and baked.
- The dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings.
- Gluten is a mixture of proteins found in wheat and related grains, including barley, rye oat. It gives elasticity to dough, helping it rise and keep its shape, and often gives the final product a chewy texture.
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| Types of Bread |
Types of Bread Ingredients
- Flour: Rye, Wheat flour, Almond flour, Barley flour, Oat flour, Cornflour, Rice flour, Quinoa flour, Semolina flour, Tapioca flour, etc.
- Liquid: Water, Milk, Buttermilk, Low-fat milk. Yogurt, Coconut milk, Fruit juices, Vegetable juice, etc.
- Fat: butter, margarine, shortening, olive oil, clarified butter, ghee, cocoa butter, etc.
- Egg: Chicken egg, Duck egg, Goose, etc.
- Bread improver: Regular active dry yeast, Instant yeast, S500, Baking soda, Baking powder, etc.
- Sugar: White granulated sugar, Icing sugar, Brown sugar, etc.
- Fat: Butter, Margarine, Shortening, Olive oil, Clarified butter, Ghee, Cocoa butter, etc.
- Egg: Chicken egg, Duck egg, Goose, etc.
- Salt: Table salt, Kosher salt, Iodized salt, etc.
15 Steps How to Make Bread: Step by Step
- Select and provides the ingredients
- Scaling
- Mixing
- Folding
- First proofing / Fermentation
- Dividing, cutting, and scaling
- Folding
- Second Proofing
- Roll/ degassing
- Put in tray
- Final proofing/ bent rest
- Baking
- Depanning (remove from the pan)
- Resting
- Packing
Note:
- There are 2 kinds of proofing bread: 2 times proofing and 3 times proofing
Types of Bread and Their Ingredients
- French bread/ baguette
- Brioche bread
- Bagel
- Breadstick
- Ciabatta (Italian loaf bread)
- Croissant
- Bahn mi (Vietnam bread)
- Challah (Jewish Bread)
- Rye Bread
- White Sandwich Bread
- Sourdough Bread
- Pizza Bread
- Focaccia Bread
- Pitta Bread
- Chapati Bread
- Paratha Bread
- Scones
1. French Bread/ Baguette
- The "baguette de tradition française" is made from wheat flour, water, yeast, and salt. It does not contain additives.
- Type of white bread in form of a long, crisp loaf.
- It can serve as a sandwich, panini, bruschetta, garlic bread, serve with soup, sliced or naturally as breakfast bread.
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| French Bread |
2. Brioche Bread
- Brioche bread is French origin bread and whose high egg and butter content gives it a rich, tender crumb, light, slightly puffy, and it has a dark golden color and flaky crust.
- Brioche dough is the dough used for brioches, kouglof (koughelhopf), and certain types of bread
- It can be formed into loaf, braid, bubble, and roll
- It can be served naturally or sliced as breakfast, lunch, or dinner bread.
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| Brioche Bread |
3. Bagel
- Bagel bread is a bread product originating in the Jewish communities of Poland.
- It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.
- Basic ingredients: Flour, water, salt, and yeast.
- Bagel varieties: Plain bagel, Poppyseed bagel, Sesame seed bagel, Salt Bagel, Cinnamon raisin bagel, etc.
- It can be served as breakfast bread: Open-faced sandwich with cream cheese spread, sandwich, and naturally.
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| Bagel |
- Breadsticks/Grissini (dipping sticks) are generally pencil-sized sticks of crisp or larger than pencil-sized.
- Breadsticks may be offered at the table in restaurants as an appetizer.
- Breadsticks originating in Turin, Italy, and have been created in the 14th century, and although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.
- It can be served as an appetizer (Grissini), hors d'oeuvre, served with soup, complimentary, naturally, etc.
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| Bread Sticks |
5. Ciabatta/Italian Loaf Bread
- Ciabatta (means "slipper" in Italian) is classic Italian white bread made from wheat flour, water, salt, yeast, and olive oil, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes.
- It can be formed into long rectangles or small squares or rolls.
- The texture: it has a crisp and chewy crust with an airy, hole filled interior.
- It can be served as sandwiches, paninis, bruschetta, garlic bread, serve with soup, burger buns, croutons, and naturally or sliced as breakfast bread.
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| Ciabatta |
- Croissant is a crescent-shaped roll made of yeast-risen dough, layered with butter, then rolled, and folded several times in a process called lamination.
- The final dough is cut into triangles and rolled into a crescent shape and a flaky textured
- The main ingredients: flour, yeast, salt, sugar, milk, water, eggs, and butter.
- It can be served as a sandwich, panini, naturally, etc.
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| Croissant |
Read: 10 Types of Compound Butter to Enrich Your Dishes
7. Bánh mì Bread
- Bánh mì is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelled mỳ in northern Vietnam).
- Bread, or more specifically the baguette, was introduced by the French during its colonial period.
- The Vietnamese baguette is made with rice flour along with wheat flour.
- Served as sandwich
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| Banh mi |
Read: The Most Popular Sandwiches
8. Challah: Jewish bread
- Challah is Traditional egg bread for the Jewish Sabbath.
- The main ingredients: eggs, fine white flour, water, sugar, yeast, and salt.
- You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loaf into the round braids for Rosh Hashanah (The Jewish New Year).
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| Challah |
Read: 4 Components of Sandwich
9. Rye Bread
- Rye bread is a type of bread made with various proportions of flour from rye grain.
- It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.
- Rye bread varieties: Scandinavian rye bread, Jewish rye bread, Marble rye bread, Danish rye bread (Rugbrod bread), German rye bread, etc.
- It can be served as sandwiches, Reuben sandwich, naturally or slices as breakfast bread.
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| Rye Bread |
Read: How To Create Canapes
10. Sandwich Bread
- Sandwich bread is the bread that is prepared specifically to be used for the preparation of sandwiches.
- Sandwich bread is produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain, etc.
- White sandwich bread is the most popular commercial sandwich bread
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| Sandwich Bread |
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11. Sourdough Bread
- Sourdough bread uses a fermented batter-like dough starter to make them rise and enhance its flavor.
- A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed' with more flour and water to use in future batches.
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| Sourdough Bread |
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12. Pizza
- Pizza is Italian origin dishes, consisting of a bread dough topped with some tomato sauce, olives, meat, cured meat, vegetables, and mozzarella or other cheese, baked quickly and served hot.
- Pizza dough is typically a lean, yeast-leavened bread-type dough that is similar in formulation to French bread and Middle Eastern flatbread.
- Pizza crusts or shells may be categorized as thin or thick crust
- The famous name of pizza: Pizza Calabrese, Pizza Margarita, Hawaiian Pizza, Neapolitan Pizza, etc.
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| Pizza |
13. Focaccia
- An Italian olive-oil bread, quite flat and usually round or square-shaped.
- It has an almost cake-like texture and is often flavored with herbs such as rosemary, sage, or basil, topped with olives, onion, or tapenade, or even filled with ham or cheese.
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| Foccacia |
14. Pita Bread
- An oval-shaped Middle Eastern flatbread. It can be opened up to form a pocket that can be stuffed with a variety of fillings.
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| Pita Bread |
Read: 14 Popular Pasta Sauces
15. Chapati
- A round, thin flatbread from India, traditionally made with wholemeal flour (or a high percentage of it) and cooked on a flat skillet over high heat.
- The dough is usually unleavened. Typical ingredients include wheat flour, water, and sometimes salt
- Chapati bread serves as side dishes or condiments of Indian soup, Dal, Curry dishes, etc.
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| Chapati |
16. Paratha Bread
- A Paratha is an Indian layered bread made of a dough of flour and water.
- It is eaten with a side dish that could be a curry or a dry dish. There are many variations.
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| Paratha Bread |
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17. Scones
- A scone is a single-serving quick bread/cake, usually made of wheat, barley, or oatmeal with baking powder as a leavening agent and baked on sheet pans.
- A scone is often lightly sweetened and occasionally glazed with egg wash.
- Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.
- Traditional English bread and Scotland.
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| Scones |
Thank you for sharing this very informative and entertaining content. Hope you could visit our breakfast bakery in the future 🙂
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