In the spotlight: Bread
Today we will tell you how the first bread appeared, what varieties are now popular and where bread is sold, to which there are no questions.
Started with the bread
According to scientists, the first bread appeared more than 15,000 years ago and was a kind of mush of grated and then cooked grains. People were in constant search of food and drew attention to the plants that are well quenched hunger. These were the predecessors of modern cereal crops: wheat, rye, oats. The plant germinated well in the soil, and the grown seeds increased in number, which allowed to regularly collect a large harvest.
Initially, people used to eat raw seeds, and then learned to grind them with stones, receiving the flour, and cook – so there was the first bread just until liquid.
The grains of wild wheat were difficult to clean, so people began to notice: when heated, the grains are easier to separate from the ear, and if they warm up longer, the bread porridge became tastier. So, ancestors began to cook porridge on hot stones, in artificial holes.
The first baked bread appeared due to an unexpected circumstance. During the preparation of the porridge, part of the mixture poured onto the hot stones – and the result was a fragrant cake with a Golden crust. Then replaced the warmed porridge came hot cakes. So began the baking.
The next accidental discovery took place in Egypt. Due to the oversight of the slave who prepared the dough, it was sour,but to avoid punishment, the Egyptian risked baking cakes from it. The bread was even more lush and delicious.
For such a long history of bread, there was a huge number of varieties and national varieties. Modern man does not experience a shortage in this product.
The most popular types of bread are white bread with wheat flour and rye, which is considered more useful because of the lower caloric content. The whole-grain bread, which uses the ground grain, has gained great popularity. This bread is useful in that the preparation uses a shell of grain containing vitamins, enzymes and amino acids. Potato and corn bread is chosen by people who care about their figure.
“To make bread – the easiest, first thing in the culinary logic of action. And from the educational, pedagogical point of view especially the first. For no other culinary achievement convinces a person so much in his abilities and ability to cook, does not give him such culinary confidence and skill as the ability to bake bread with his own hands. So it has been for centuries.”
– V. V. pohlebkin “Cookery art and cook’s butts»
Among the popular national varieties of bread are:
French baguette is a long and thin bakery product with a dense crispy crust, often powdered with flour, and airy crumb.
Armenian lavash is unleavened “leaf” bread made of wheat flour. It is noteworthy that the composition of modern lavash has not changed at all since ancient times – only flour and water and no spices, so that the taste of the dish with which lavash is used remains unchanged.
Georgian shoti – bread made of white flour, having the shape of a boat with a hole in the middle. Form is a tribute to tradition, and the hole is already a technological necessity. The thing is that without the hole the bread would have risen very much and turned into a ball.
Italian ciabatta – very porous bread with a hard crust. In most cases, milk and olive oil are added to the dough. The secret of airiness lies in the process of cooking – the dough should be liquid, like pancakes. Due to the fluidity, when baking the dough rises strongly, it appears a large number of pores, and the crust becomes dry.
Arab pita – fresh lightly toasted bread cake with an empty cavity inside for a variety of fillings.
Bread, for which not ashamed
Find high-quality delicious bread – that’s another task. Therefore, now more and more often open small shops that delight consumers with this product that does not contain harmful chemical additives and cheap ingredients. For example, in the bakery Valiko that in the Danilovsky market and in the food Mall “Depot”, daily bread is baked according to time-tested recipes – on special ferments: rye, wheat, fermented milk and custard, with a small addition of yeast.
“In the recipes of each of our bread, except for non-yeast, there is a little live yeast, but in minimal quantities – from 0.2 to 0.5% – this is done for the volume and structure of bread. Our leaven is a combination of wild yeast and lactic acid bacteria. When our bread is sent to the hearth stove on the stone, the initial rise of the product give yeast, and then the bread rises due to lactic acid bacteria, and pores begin to open. Compliance with the correct parameters of the introduction of leaven to obtain the desired acidity of a certain amount of lactic acid bacteria and wild yeast bread gives a long shelf life, chic flavor and taste.”
– Andrew Ohagan, chief Baker Bakery Valiko
Sixteen varieties sixteen characters: Partizanski with large pores and a touch of prunes (130 RUB.), spicy rye-wheat storm with the addition of flax and cumin (140 RUB.), milk baguette with a crunchy crust (100 rubles), Italian ciabatta, dusted with flour (110 rubles), bread with added useful dried nettle (190 rubles), a dense custard Riga with a strong flavor of caraway seeds (240 rubles), grain loaf with a delicate crumb loose, hiding whole grains (140 RUB.), – all are countless, you need to try and look for “your”.
A nice bonus: you can take any bread home with a 30% discount if you come after 19:00 to the Danilovsky market.