List of breads

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List of Breads

The following is a comprehensive list of different types of breads from around the world.

Baguette

A Baguette (/bæˈɡɛt/; French pronunciation: ​[baɡɛt]) is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. The word "baguette" was not used to refer to a type of bread until 1920, but what is now known as a baguette may have existed well before that.

Related terms: French bread, Lean dough

Ciabatta

Ciabatta (Italian pronunciation: [tʃaˈbatta], literally "slipper") is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

Related terms: Italian bread, Wheat flour, Yeast

Focaccia

Focaccia (Italian pronunciation: [foˈkatʃːa]) is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. The etymology of the word is derived from the Latin word "focus" meaning "hearth, a place for baking."

Related terms: Italian bread, Pizza dough, Sandwich bread

Pita

Pita (/ˈpɪtə/ or US: /ˈpiːtə/) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. The etymology of the word pita is Greek, meaning "flat", which perfectly describes the bread's shape.

Related terms: Flatbread, Wheat flour, Yeast

Sourdough

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. The origins of sourdough are ancient and relate to the oldest forms of leavening agent.

Related terms: Fermentation, Lactobacilli, Yeast

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