European-style bread originated from ancient European centuries and generally uses various grains, nuts, and seeds as dough materials.
Grains are rich in amino acids, dietary fiber, and minerals, which help improve metabolism, while nuts and seeds are rich in unsaturated fats, which are good for health.
What does European bread contain? This article is a complete collection of European-style bread, let's talk about European-style bread together!
European-style bread is the bread that Europeans often eat, which is represented by the bread of Germany, Austria, France, Denmark, and other countries.
The most representative ones are Prestel in Germany, Baguette in France, Kornspitz in Austria, Danish in Denmark, and Ciabatta in Italy.
1. Prestrel in Germany
Prestrel is a German snack whose main ingredient is flour. This bread is authentic from Europe and eaten by locals as a snack in Germany and Austria, similar to our snack biscuits. Prestrel's dough does not require special materials, just ordinary bread flour. But the recipe is completely different from the ordinary dough.
It is characterized by adding a small proportion of water, and the kneaded dough is very dry, so the molding process is more laborious, and it is also difficult for ordinary diners or beginners to make and master.
Their salty dough is cream-free. Prestrel is also the best-selling and indispensable variety in European bakeries, and everyone's evaluation of this bread is healthy, delicious, and nutritious.
Health means that it is soaked in alkaline water and then baked. Eating alkaline bread can balance the pH of the human body, which is its most important role.
2. French Baguette
This is one of the most traditional French bread. Baguette's recipe is simple, using just four basic ingredients, flour, water, salt, and yeast, and usually no sugar, no milk powder, or little or no oil. In terms of shape and weight, each strip is 76cm long and weighs 250g.
It is also stipulated that there must be 7 cracks for bevel cutting. Its characteristics are crispy on the outside, soft and slightly tough on the inside, and the chewy it is, the more fragrant it is, full of rich wheat flavor.
Eating baguettes are also very particular. Use your left hand to grab the long stick and clamp it with your five fingers, then follow up with your right hand to catch the end of the bread, then spin down with your left hand and spin up with your right hand to unscrew the bread.
3. Kornspitz, Austria
This is the best-selling bread brand in Europe and the most representative work of the Austrian Bakery Company. Its shape, name, and raw materials are strictly regulated. It was born in 1986 and sold well in Europe once it was launched.
Kornspitz is the representative of Austrian multigrain bread and can be said to be the representative of European multigrain bread. It represents the taste of Austrian multigrain bread with a unique flavor and high nutritional value.
4. The Danish of Denmark
Danish, also known as crispy layered bread, is soft, layered, creamy, and fluffy. The birthplace of this kind of bread is Vienna, so in other places of production now, people call it Vienna bread.
It is generally believed that the popularity of this type of oil-incorporated Danish is the same period as the popularity of croissants, that is, 1900.
5. Ciabatta, Italy
Ciabatta is one of the representative bread of Italy, and it looks like slippers when it is baked. It is made from "liquid seeds" that have been fermented at low temperatures for a long time.
The tissue of the bread has shiny holes of different sizes, and the slightly sour taste that is crispy on the outside and soft on the inside becomes chewy and fragrant.
The traditional way to eat is to dip it in olive oil + balsamic vinegar. Europeans also often add cheese, vegetables, etc. to the bread to make delicious sandwiches.