The Most Popular Breads at Any Boulangerie

1. The Most Popular Breads at Any Boulangerie http://www.roseatehotels.com/newdelhi/roseatehouse/dine/roasted/

2. Introduction The best poet is the man who delivers our daily bread: the local baker." – Pablo Neruda • There is not much that brings more pleasure to the heart than a freshly baked loaf. There are so many kinds of fresh breads all around the world. From the Bao in Beijing to the Toki from Uzbekistan; but going by the traditions of loaves, here are the breads that please us the most in any Boulangerie.

3. The Baguette • Of French origin, the baguette has made a place for itself in the pop culture as well. Long and thin, a loaf made from basic lean dough, the baguette is recognizable in the Boulangerie by its length and crisp crust.

4. Beer Bread Focaccia • A multi-functional Boulangerie offering, Focaccia can be used as a pizza base, sandwich bread, or as a side to many meals. It can be topped with herbs, onion, cheese, and meat. One of the most famous breads in Italy, it is usually seasoned with olive oil and salt. • All the taste of beer, without the alcohol; different types of beers may be used to make different types of beer bread. Rather experimental in nature, but impeccable in taste.

5. Sourdough Black Bread • Black bread, better known as rye bread, is made using different portions of rye flour. The bread can be either light or dark. It depends mostly on the type of flour that was used. Compared to white bread, black bread is higher in fiber, darker in color, stronger in flavor, and denser. • Bread-making and old-age Boulangerie culture is so ancient that we can mostly just speculate the origins of bread. Sourdough, as the name suggests, has a mildly sour taste; and the oldest sourdough breads were excavated in Switzerland, and date from 3700 BCE.

6. Brioche Conclusion • Not only is bread an accompaniment for tea, or a base for a sandwich; it is much more. Pairing the right bread with the meal, knowing how to look for freshness; bread is, in truthfulness, a canvas of gastronomical art. • In any Boulangerie, the Brioche is made in much the same basic way as bread; but is the much richer version, owing to the addition of eggs, butter, milk, and sugar.

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