March 2008
It could be said that a country’s political, geographic, religious and national character is mapped out on its bread.
In fact, the world pretty much splits into two distinct bread types – flat in the East and leavened in the West. And from a relatively basic mix of flour, water and yeast, over 200 varieties of loaves, rolls and flatbreads have evolved.
France is famed for its buttery brioche and long baguettes with their thick crunchy crusts and large bubbles of air inside.
Italy is synonymous with ciabatta and focaccia. This type of bread is used for pizza bases and is usually seasoned with olive oil and herbs.
Germans love dark brown pumpernickel bread with its bitter-sweet coffee flavour. Israelis enjoy traditionally baked Jewish challah – a type of plaited egg bread. While in Morocco, lightly cooked, layered Rghifa bread is used like a spoon to scoop up watery stews.
In India and Pakistan, some Chapati flat breads use mustard flour rather than white wheat flour.
This humble, yet most staple foodstuff, deserves to have its diversity celebrated. Thankfully, despite the relentless production of ready-sliced pap, artisan bakeries and diehard home-baking enthusiasts across the UK are reviving the ancient art of natural bread making. Regional treasures such as sourdough, soda bread, spelt, singing hinnies and Cornish splits owe their unique flavours to naturally fermented ‘air-born’ yeast, rather than commercially prepared baker’s yeast.
If you’ve come across any unusual bread on your travels, or have a view on what’s happening in the world of bread, break off to the forum now…
