Bread is a staple food mainly from wheat cereal, but also to a lesser extent rye and other grains.

The cereal varieties used by farmers will directly influence the type produced by flour millers and thus also influence the type of bread that results. But what influences will the taste of bread is the bread baker method to be applied.

For all types of breads, aromatic influence is distributed as follows:

55% comes from the bread fermentation

35% comes from wheat-flour

5% comes from the water and salt

5% comes from cooking.

The final taste of the bread is influenced by the type of flour, kneading method and especially the fermentation of bread.

In France the bread is categorized in 5 ways:

Ordinary bread often like baguette

The French tradition of breads whose production is regulated by a decree.

The area breads, there could be up to 80 different kinds:

ex:

Couronne Bordelaise

Pain vaudois de Savoie

Pain Brié de Normandie

Couronne Lyonnaise

Fougasse de Provence

Pain fendu du Berry

Pain Plié de Bretagne

Pain Tabatière de Picardie

Pain de Beaucaire du Languedoc

Subrot d’Alsace

Special breads, the main ones:

Rye bread

Whole wheat bread

Viennese bread

Cereal bread

The seeds breads

Sandwich breads

Bread Méteil

In the world there are at least five types of bread:

Flat breads such as indian naan or cassava from Brazil

The crust breads such as the baguette in France or ciabatta of Italy

The oven without breads without oven such as the Chinese and the Baozi Taguela Africa.

Rye breads tells the Borodinsky bread of Russia and the Pumpernickel of Germany.

Sandwich breads such as Bun in North America and the Maori of New Zealand bread.