Simple, European Style, Everyday Bread Recipe with Video (2024)

FAQs

What is the difference between American bread and European bread? ›

The biggest difference between American breads versus European breads is the quality of the ingredients used in each bread. Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries.

European bread is typically made with a higher protein content flour and may undergo longer fermentation periods, resulting in a chewier texture and more complex flavors. Additionally, European bread often contains fewer additives and preservatives compared to American bread.

Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.

“Wheat grown in the U.S. [tends to be] higher in gluten, whereas there are several more varieties of wheat grown in Europe that are lower in gluten.

Basically in Europe, soft wheat is used to produce flour and bread, whereas durum wheat is used to produce semolina and pasta.

Bread flour/Type 750 is a dense, white European bread flour. The bran and germ removed while milling hard wheat renders a white flour with a 12-14% gluten content most similar to Bread Flour or High Protein Bread Flour.

Each European country has their own bread types usually and they have next to nothing in common. For example, while rye bread might taste sweet, it's not because of added sugar (for example, only certain types of Finnish rye breads have syrup added to them, but most do not).

London — From baguettes to focaccia, Europe is famous for its bread. But there's one ingredient conspicuously missing: Potassium bromate. It's a suspected carcinogen that's banned for human consumption in Europe, China and India, but not in the United States.

Most Europeans eat bread on a daily basis (39%), followed by “multiple times a week (27%) and “multiple times a day”, with 22%. Europeans enjoy bread mostly during breakfast and lunch. However, in Italy and France “dinner” is the occasion where bread is consumed most often.

The primary distinction between American wheat and European wheat lies in their gluten content. American wheat, with its prominent red wheat variety, contains higher levels of gluten, which has been linked to gut-related issues like bloating, and inflammation.

How is bread made in France? ›

French bread is typically made from wheat flour, water, yeast and salt. By law in France, the long loaves and boules (round loaves) cannot have added oil or fat. Brioche, a soft loaf with a high egg and butter content, is considered a pastry.

The current study shows that commercially milled wheat grain bread (extraction rate of 85%) made via the Chorleywood process is more likely to trigger Irritable Bowel Syndrome (IBS) symptoms than a 30% sourdough with a 4-hour refreshment stage or conventional yeasted bread fermented for 16 hours.

It was made by grinding cereal grains, such as wheat, millet or barley, into flour, then kneading it with a liquid, perhaps adding yeast to make the dough rise and lighten, and finally baking.

Bread in Germany, on the other hand, contains less additives and preservatives due to age-old baking traditions, strict food laws and rigorous quality standards for bakers. The USA has liberal laws for the application of pesticides.

Much of the mass produced, supermarket bread and even artisan breads are overly sweet in the United States because apart from flour, yeast and water, many American bakers add sugar or items such as dehydrated cane juice ( yes, that is just a long name for sugar) or they add high Fructose corn syrup ( another name for ...

For example, while rye bread might taste sweet, it's not because of added sugar (for example, only certain types of Finnish rye breads have syrup added to them, but most do not). The sweetness comes naturally from the rye when it's processed for enough long time.

Besides the obvious fact that French bread is typically longer and thinner than regular loaves, it tends to be less sweet and has a crispier crust. French bread is usually also made with very simple ingredients instead of sandwich bread, which can have many different additives.