Discover the History and Evolution of Bread Baking Over Thousands of Years

The History and Evolution of Bread

Bread has been a dietary staple for humans for thousands of years. The first breads were likely unleavened flatbreads that were cooked by ancient civilizations like the Egyptians, Greeks and Romans. Over time, bread baking techniques became more refined, leading to the familiar yeasted loaves that we enjoy today.

The Earliest Breads

The earliest forms of bread were simple mixtures of crushed grains and water that were cooked over hot stones. Historians believe that bread was probably an accidental discovery when ancient peoples found that cooked grains formed a paste that was portable and nourishing. The earliest breads were unleavened and took the form of flatbreads like pitas.

Evidence suggests that ancient Egyptians were making bread as early as 2600 BC. Egyptians refined the bread making process, even developing early ovens for baking. Bread baking had become an established art form by this time, and bread was made not just for sustenance, but also for religious rituals.

The Development of Leavened Bread

The big breakthrough in bread baking came with the discovery of yeast and the leavening process. Yeast is a microorganism that feeds on carbohydrates and releases carbon dioxide gas and alcohol as waste products. When used in bread dough, the carbon dioxide gas gets trapped by the gluten in the dough, causing it to inflate with bubbles. This results in a lighter, airier loaf of bread.

The earliest recorded use of yeast in bread making comes from Ancient Egypt, where around 1500 BC they were purposely adding yeast to make their bread rise. The use of yeast for leavening spread through ancient Europe and became the norm by around 500 BC. The Romans helped refine bread making by developing enclosed ovens and mills to grind flour.

Bread in the Middle Ages

In the Middle Ages, bread remained a dietary staple across Europe. Whiter breads made from finely milled flour were considered superior to dark peasant breads made with coarser grains. Due to the difficulty of making and transporting yeast, sourdough starters became popular. The use of sourdough results in a distinctively tangy flavor.

As yeast became more available by the 15th-16th centuries, commercial bakeries began to proliferate throughout Europe. The bakery guilds of Germany would produce characteristic pretzels and rye breads. The French developed baguettes and croissants. The Dutch created soft pre-sliced breads. Europe could now enjoy freshly baked breads every day.

Modern Bread in the 20th Century

Bread changed dramatically in the early 20th century with industrialization and the advent of factory produced bread. Machines for mass producing bread and slicing loaves were developed in the United States in the 1920s. Home electric ovens also became popular, allowing anyone to easily bake bread at home.

White bread became viewed as superior to darker whole grain breads. Nutrient deficiencies became common due to over-milling of wheat which stripped away the germ and bran. Baking times were shortened and additives were introduced to create cheaper, mass produced bread in factories.

By the late 20th century, artisan breads made the old fashioned way with high quality ingredients became popular again. There was a revival of European styles like sourdough alongside multigrain and whole wheat breads. Ancient grains like spelt, amaranth and quinoa also became trendy in artisan breads.

Popular Types of Bread

Today, bread comes in countless shapes, sizes and flavors. Here are some of the most popular types of bread enjoyed around the world:

Sourdough

Sourdough is made using a starter that contains flour, water and wild yeasts and bacteria. It has a tangy, sour taste and chewy texture. The long fermentation time helps break down gluten.

Baguette

This iconic French bread has a long, narrow shape. It has a crispy crust and chewy interior. Authentic baguettes use only flour, water, salt and yeast.

Ciabatta

Ciabatta is an Italian white bread made with wheat flour. It has a porous, spongy texture and crisp crust. Ciabatta makes excellent sandwich bread or bread for dipping in oils and dips.

Brioche

Buttery, eggy brioche is enriched with eggs and butter. It often contains sugar for a sweet flavor. Brioche can be shaped into rolls or loaves and makes excellent French toast.

Naan

Naan is a soft, tear-drop shaped flatbread from India, traditionally baked in a tandoor oven. It is made with yeast, yogurt and ghee or butter. Naan is perfect for dipping in curries and dishes.

Pumpernickel

Pumpernickel is a dense, dark rye bread, often made with coarsely ground rye. It is made with a sourdough starter and gets its dark color from the rye flour used. It has a slight sourdough taste.

Bread Baking Tips and Tricks

Here are some helpful tips for home bakers to achieve soft, fluffy loaves:

Use Fresh Yeast

Using expired yeast can prevent bread from rising properly. Always check expiration dates and proof your yeast before baking.

Knead Thoroughly

Kneading develops gluten strands and allows the dough to trap gas bubbles. Knead for 5-10 minutes until the dough is smooth and elastic.

Allow Proper Rising Time

Rushing the rise can result in dense bread. Let the dough slowly rise until doubled in size. Test for readiness by poking it with a finger.

Score Before Baking

Scoring the loaf with 1/4 inch deep cuts allows the bread to properly expand in the oven. Steam is released through the cuts.

Check Internal Temperature

An instant read thermometer should register 200-210°F when the bread is finished baking. The crust should be deeply browned.

With practice and a few basic techniques, home bakers can master the art of bread making. The smell of fresh baked bread is sure to fill your kitchen with warmth.

FAQs

What are the main ingredients in bread?

The core ingredients in most breads are flour, water, yeast and salt. Other possible ingredients include oils, sugar, milk, eggs and seeds.

What is the difference between white and whole wheat bread?

White bread is made from refined white flour which only uses the endosperm of the wheat grain. Whole wheat bread contains the entire grain including the fiber-rich bran and germ.

How can you tell when bread is fully baked?

Bread is fully baked when the internal temperature reaches 200-210°F. The crust should be deeply browned and the loaf should sound hollow when tapped on the bottom.

Why does bread go stale?

When bread is exposed to air, moisture evaporates causing the starch molecules to crystallize and harden. This results in stiff, stale bread.

What are some ways to enjoy bread?

Bread can be enjoyed on its own or used for sandwiches, toast, bruschetta, bread bowls, croutons, bread pudding and more. It's an incredibly versatile food.