Bread is one of the most complete foods in the Mediterranean diet. It provides energy and pairs well with any ingredient. You can eat it for breakfast with jam or chocolate spread. It also works perfectly for lunch and dinner with side dishes. Many enjoy it as a snack to curb hunger. Depending on the flour used, you can find various types, from kamut to wholemeal. Some prefer unleavened bread, while others love unique varieties like charcoal, soy, or rice bread. Bread satisfies every taste! With bread, you can create countless appetizers. Bruschetta, for example, can be topped with simple or creative ingredients. It also complements soups, side dishes, and salads. Bread remains one of the most versatile foods in any cuisine. Now, let’s dive into its fascinating history.

Bread: a bit of history

Since prehistoric times, people invented a form of breadmaking, which later developed in Ancient Egypt, Greece, and Italy. If the birth of bread is a completely Egyptian creation, the Greeks perfected the recipe, enriching the flour mixture with aromatic herbs or condiments to enhance its flavor (milk bread is an all-Greek recipe). It was thanks to the Romans that making bread became a real profession: the first bread shop was opened in Rome in 15 d. C. and it was in the same period that the first legislations that regulated its activity were also created.

Bread was considered a very important food, so much that even a street called Via Panisperna, that still existing today, was dedicated to it. As reported by Juvenal, then, the emperors kept the Roman people at bay at panem et circensem, that means bread and entertainment. The first bread shop was opened in Rome in 15 d. C.

Great honor was also given to the master bakers: the tomb of the baker Eurisace is still in an important area and archeological masterpiece of ​​the city of Rome, near Porta Maggiore. During the Middle Ages it returned to a purely domestic production. Every gentleman had his own mill and his own oven. In the period of the age of the Communes the artisans reopened ovens and shops. Much improved in the field during the Renaissance thanks to the introduction of brewer’s yeast which allowed for a soft and light bread. It was thanks to this yeast that the bakers gave free rein to their imagination by creating not only new forms of bread but also different types: oil, butter, olives, aromatic herbs, chocolate, raisins, anise one.

Bread in modern age

Bakers slowly replaced brewer’s yeast with sodium bicarbonate. During the eighteenth and nineteenth centuries, they introduced mechanical tools to improve production. Crushers and forming machines became essential in bakeries. At first, they worked manually, but later, electric models took over. Meanwhile, electric radiation ovens changed baking forever. At the same time, new yeasts entered the market, thanks to Pasteur’s discovery of alcoholic fermentation. These innovations made bread production faster and more efficient. As a result, industrial bakeries replaced traditional artisanal methods.

Bread has shaped social and political movements throughout history. It fueled many uprisings, including the famous “bread riots.” Alessandro Manzoni captured these tensions in I Promessi Sposi, one of Italy’s greatest novels. Who can forget Marie Antoinette’s legendary phrase? “If they no longer have bread, let them eat croissants!”. Her words exposed the deep divide between the rich and the starving poor. Even today, bread defines Italian cuisine. A typical meal features pasta, a main course of meat or fish, vegetables, and, of course, bread. Despite its importance, few people still bake it at home.

How to make bread at home

Making homemade bread rewards patience, precision, and technique. Carefully handling the dough, letting it rise properly, and baking it correctly enhances its texture and flavor. Follow these steps to create a golden loaf with a crisp crust and soft, airy interior. Start by activating the yeast. Dissolve fresh yeast in room-temperature water and stir gently until fully blended. Meanwhile, combine 00 flour and manitoba flour in a large mixing bowl. Add a teaspoon of malt to improve fermentation and texture. Work the mixture with one hand while gradually pouring in half of the water. Pour slowly so the flour absorbs the liquid before adding more. Once the dough comes together, add the salt and continue kneading. Then, pour in the remaining water little by little, kneading constantly to develop the gluten structure.

Kneading and resting

After adding all the water, knead the dough for about ten minutes by hand or with a stand mixer. If using a mixer, start at a moderate speed and gradually increase it toward the end. This process develops elasticity and creates a smooth texture. At this stage, leave the dough uncovered and let it rest for ten minutes. This short pause simplifies the next steps and enhances the bread’s final texture.

Folding and shaping

After resting, transfer the dough to a lightly floured surface. Using a bench scraper, stretch it slightly and perform the classic folds to build strength. Take two opposite edges and fold them toward the center, then repeat the same action with the remaining two sides. Flip the dough over and start shaping it into a smooth, round ball by rotating it gently with your hands on the work surface.

(credits: Freepik)