Chef Paul Noronha, Executive Chef, ITC Maratha, Mumbai, gives us a masterclass in artisanal breads from around the world.
A journey of flavour and tradition, artisanal bread has been a staple of human cuisine for thousands of years, with each region and culture developing its own unique bread-making traditions. From the crusty baguettes of France to the soft, fluffy naan of India, artisanal breads offer a fascinating glimpse into the culinary heritage and daily lives of people around the world.
European Artisanal Breads
In Europe, artisanal breads are a cornerstone of many national cuisines. France, famous for its breadmaking traditions, boasts an array of artisanal breads, including the iconic baguette, the rustic pain de Campagne, pain de Genes (a sweetish kind of bread), croissants, buttery brioche, boule (which is round and crusty), and the wholemeal bread – le pain complet.
Italy, meanwhile, is home to a staggering variety of artisanal breads, each with its own unique flavour profile and texture. From the crusty ciabatta to the hearty grissini, focaccia – a popular flatbread, and piadina which is akin to the tortilla made with wheat flour. Coppia ferrarese is a uniquely shaped bread made by intertwining two pieces of dough to create a star shape. Italian breads are renowned for their simplicity, freshness and flavour.
In Germany, Austria and Switzerland, artisanal breads are often denser and darker than their European counterparts, with a focus on whole grains, seeds and nuts. The schwarzbrot, a dense, dark bread; the famed pumpernickel which has high fibre; the sourdough bread schwarzwaelder (Black Forest bread) from Germany; and Kaiser rills from Austria are classic examples of this tradition.
Middle East & Asian Artisanal Breads
In the Middle East and North Africa, artisanal breads play a central role in daily meals and social gatherings. Pita bread, a soft, fluffy bread with a pocket-like interior, is a ubiquitous favourite, often served with dips like hummus and baba ganoush.
Naan, a leavened flatbread from India and Pakistan, is also popular, often topped with spices, herbs and other ingredients. In Morocco, the crusty khobz is a staple bread, often served with tagines, stews and other slowcooked dishes.
Artisanal Breads In Asia
Artisanal breads vary greatly from country to country. In Japan, the soft, fluffy milk bread is a staple. Other popular breads include shokupan, koppepan and hokkaido – often served with breakfast or as a snack. In China, bao, a steamed bread which can also be stuffed; mantou; bing, a leavened flatbread; and rou jia mo – also known as a steamed burger bun – are popular.
In India, a wide range of artisanal breads are enjoyed, including the flaky, buttery paratha; the puffed, deepfried puri; and the crispy, fermented dosa. Breads such as poli; panke; undo; kakan (bangles); and korpriyal are also quite popular breads from the coastal territory of Goa.
In Korea, the sweet, steamed pang is a favourite snack, often filled with red bean paste or other sweet fillings.
American & Latin American Artisanal Breads
In the Americas, artisanal breads are heavily influenced by European and indigenous traditions. In the United States, artisanal breads like crusty baguette, cornbread, bagels and fluffy dinner rolls are staples.
Latin American countries like Mexico, Argentina and Chile offer a range of delicious artisanal breads, including the crispy, savoury tortilla; the sweet, anise-flavoured rosca de reyes; and the hearty, crusty chilenito; the small a bolillo; rosca de reyes; panadero; and the famed puerquito.
The Art Of Artisanal Bread-Making
Artisanal bread-making is an art that requires patience, skill and dedication. From the initial mixing of ingredients to the final shaping and baking of the loaf, each step in the breadmaking process requires attention to detail and a deep understanding of the craft. Artisanal breadmakers use only the finest ingredients, often sourced locally and sustainably, to create breads that are not only delicious but also nutritious and environment-friendly.
Take A Bite
Artisanal breads from around the world offer a fascinating glimpse into the culinary heritage and daily lives of people from diverse cultures and traditions. They are a testament to human ingenuity, creativity, and passion for good food. As we explore the world of artisanal breads, we are reminded of the importance of preserving traditional craftsmanship, supporting local communities, and promoting sustainable food systems. Whether enjoyed as a simple snack or as part of an elaborate meal, artisanal breads have the power to bring people together, foster connection, and inspire joy
