How does one choose bread in Italy? The 4 areas to consider

At the beginning of March, the first Italian Bread Baking Competition took place, in which professional bakers from all across Italy competed against one another for the title of “Champion”. Among the criteria that were evaluated, was the quality of the bread in terms of both appearance and taste.

This event gave us a lot to think about an aspect of this product that’s often overlooked on a daily basis: how much do we really pay attention the bread we eat? What characteristics do we evaluate?

THE FOUR KEY AREAS FOR EVALUATING YOUR BREAD

The experience of tasting and savoring bread involves all of our senses: from the moment that we choose a bread, our sight guides us in understanding what shape and color most attract our attention, while touch, smell, taste, and hearing take over during the rest of the experience. This is why the four key areas for evaluating your bread include the external aspect of the product, the structural characteristics of the loaf, and finally the scents and tastes that are found in these products.

Before starting, here’s a suggestion that always applies when we talk about tasting: if possible, compare two different kinds of bread at the same time. Being able to make a direct comparison is fundamental to truly noticing a difference, especially when you’re at the very beginning of your tasting journey!

EXTERNAL APPEARANCE

The first characteristic to be evaluated in a bread is its external appearance, so the color of the crust (and of the crumb). Starting from the crust, the color can vary from very light shades, typical of a milk bread, all the way to darker tones, typical of breads baked with forno a fessura (meaning with the oven door open a crack), in which the formation of the crust is facilitated by a dry environment and the most external part assumes a golden color. A practical example is a well-cooked loaf, in which the crust assumes exactly the dark tones that we’re talking about.

The type of flour used affects the color of the crust, but especially the color of the crumb. If we’re observing a light colored crumb (tending towards white), then this is a bread made with type 00 flour, while in the case of breads with a darker crumb (all the way to brown), we’re looking at breads made with a less refined flour (type 1) or whole wheat flour (oat, rye, amaranth, or spelt). If we’re talking about Marocca di Casola, a Tuscan bread, then the darker color of the crumb is due to the use of chestnut flour.

Other characteristics that can normally be evaluated when looking at a loaf are the appearance of the crust, which can be smooth (braided) or wrinkled (rustic ciabatta bread), and the spongy texture of the crumb, which can be regular or irregular and can have holes ranging from small to large, capable of almost entirely filling the internal part of the loaf. A classic example of bread with very large holes is the rosetta or any other kind of bread that’s made with a lot of water or is puffed.

• STRUCTURAL CHARACTERISTICS

  Cutting the very first slice in order to observe the structure of the crumb from up close, we can already observe certain structural characteristics that can’t be overlooked in our evaluation.

  The first is the crunchiness of the crust, or rather its ability to easily break into many pieces and release a series of sounds that stimulate the appetite. The formal way to evaluate it is to break the bread with our hands and in our mouth with the first bite. An example of very crunchy bread is a well-cooked ciabatta loaf while a bread that doesn’t have these characteristics is the turtle loaf which you can find in many mass retail chains.

  A second structural characteristic of bread is its cohesiveness, or the ability of the crumb to deform and break apart; this characteristic is also evaluated by breaking apart the crumb with our hands. You’ll notice the cohesiveness of the crumb as you chew as well. The more time and effort it takes to chew and swallow a bite, the more cohesive is the crumb.

  Finally, you can evaluate hardness, described as the product’s resistance during chewing. This is evaluated in the first 2-3 chewing movements. It’s usually caused by the thickness and crunchiness of the crust and by how compact the crumb is. An example of a bread that’s known for its thick crust, compact crumb, and the need to be chewed for a long time is the bread of Altamura or of Matera.

  AROMAS

  Even in the world of bread, as in those of wine and coffee, there are characteristic aromas that depend on various factors, including the kinds of ingredients used and the method, duration, and temperature of the baking process.

  Below is a short list of the primary families of aromas that can be easily identified:

  • Toasty notes: these can be more delicate, similar to what we smell when we make popcorn, or more intense, like the smell of coffee beans or of a slightly over-toasted slice of bread in the morning;
  • Sweet notes: this group includes notes of butter, milk, malt, or honey. They can usually be perceived in breads in which one of these ingredients is present, like a loaf of milk bread;
  • Spiced notes: these notes form through the process of fermentation with the sourdough starter. Alternatively, they can be present in breads seasoned with the addition of spices. An example is bread with turmeric, which has been gaining in popularity. The other most common spices are pepper, cinnamon, vanilla, and cloves. But if you find any others, don’t hesitate to write to us! We love unusual things!
  • Nutty notes: these notes can be perceived in breads made with walnuts, pine nuts, almonds, or hazelnuts. It seems almost redundant to ask, but who doesn’t love Valdostano bread with figs, walnuts, and raisins?
  • Acidic notes: these include flavors caused by the yeasts and fermentation processes. They’re easily identified in sourdough breads;
  • Grainy notes: every grain has a recognizable aroma that’s more or less complex. We suggest trying breads made with different flours in order to get used to recognizing the original grains and their distinctive notes. You can start with refined flours (white 00 flour), that have more delicate notes, working your way up to rye flour, which features undoubtedly more complex notes like cacao, coffee, and more!
  • Herbal notes: yes, strange as it seems, you can find them here too! They can be delicate (fresh grass or hay) or more intense (aromatic herbs), but they give the bread a distinct quality. In this category of scents as well, the composition of the sourdough starter which is used makes all the difference. Nevertheless, if you see wild fennel among the ingredients, it’s a done deal! 

TASTE

As in all products, the four basic tastes may be the most ordinary of the characteristics, but they’re also fundamental to a well-balanced flavor in the mouth. In bread you can find:

• Sweet: a flavor that comes from the simple sugars that are formed during proofing and baking;
• Sour: a flavor that comes from the presence of substances (organic acids) that are formed during proofing, thanks to the action of yeasts and bacteria;
• Salty: a flavor that has varying intensities depending on the amount of salt that the bread’s recipe calls for;
• Bitter: a flavor that comes from a well-cooked crust, with areas which are dark in color. For those who love dough, however, if this flavor is present in your mixture, be careful! It could be caused by abnormal fermentation and at that point would become a defect of the product. Take good care of your creation.

Now that you’re familiar with these guidelines, finding your perfect bread will be even easier. We hope that we’ve sparked your curiosity about these recommended types of bread and inspired you to start exploring this infinite world.

And if you find a good bakery, don’t hesitate to tag us! We’re always on the look out!

Have fun snacking, carb lovers!