The document describes 17 types of breads from around the world. It discusses the origins, ingredients, and characteristics of various breads including French baguettes, brioche, bagels, bread sticks, ciabatta, croissants, bánh mì, challah, rye bread, sandwich bread, sourdough bread, pizza, focaccia, pita bread, chapati, paratha bread, and scones. The breads covered come from cultures including France, Italy, Poland, Vietnam, Jewish traditions, Scandinavia, Germany, India, and England.

1. Types of Breads
https://chefqtrainer.blogspot.com/

2. 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 be serve as sandwich, panini, bruschetta, garlic bread, serve with
soup, sliced or naturally as breakfast bread
https://chefqtrainer.blogspot.com/

3. 2. Brioche Bread
▪ Brioche bread is French origin and whose high egg and butter content
that 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
https://chefqtrainer.blogspot.com/

4. 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 ingredient: Flour, water, salt, and yeast.
https://chefqtrainer.blogspot.com/

5. 4. Bread Stick/ Grissini
▪ 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.
https://chefqtrainer.blogspot.com/

6. 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
https://chefqtrainer.blogspot.com/

7. 6. Croissant
▪ 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 texture
https://chefqtrainer.blogspot.com/

8. 7. Bánh mì
▪ 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
https://chefqtrainer.blogspot.com/

9. 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
https://chefqtrainer.blogspot.com/

10. 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.
https://chefqtrainer.blogspot.com/

11. 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 as commercial sandwich
bread
https://chefqtrainer.blogspot.com/

12. 11. Sourdough Bread
Sourdough breads use a fermented batter-like dough starter to make them
rise and enhance their 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
https://chefqtrainer.blogspot.com/

13. 12. Pizza
▪ Pizza is Italian origin 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.
https://chefqtrainer.blogspot.com/

14. 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.
https://chefqtrainer.blogspot.com/

15. 14. Pita Bread
▪ An oval-shaped Middle Eastern flat bread. It can be opened up to
form a pocket which can be stuffed with a variety of fillings
https://chefqtrainer.blogspot.com/

16. 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 a
high heat.
▪ The dough is usually unleavened. Typical ingredients include wheat
flour, water and sometimes salt
▪ Chapati bread serve as side dishes or condiment of Indian soup, Dal,
Curry dishes, etc.
https://chefqtrainer.blogspot.com/

17. 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
https://chefqtrainer.blogspot.com/

18. 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
https://chefqtrainer.blogspot.com/

19. Culinary Knowledge Blog: https://chefqtrainer.blogspot.com/
Culinary Training Page: https://www.facebook.com/delhindra/
Pinterest: https://id.pinterest.com/culinary70/
Chef’s Store: https://www.amazon.com/shop/delhindra
PDF Presentation:
https://www.slideshare.net/delhindradelhindra
Our Links
https://chefqtrainer.blogspot.com/