Bread is a fermented baked good made primarily from flour, yeast, salt, and water. Additional ingredients such as sugar, fat, dairy products, eggs, fruit juice, and additives may be added in the right proportions.

The dough is mixed, fermented, shaped, proofed, and then baked to create a soft and flexible product.

Currently, there is no unified international classification standard for bread, leading to multiple classification methods. Some common classification methods are based on geographical origins.

For example, French bread is characterized by its crispy crust and soft interior, often in the form of a baguette. Italian bread comes in various styles, including olive bread, baguettes, and rounded loaves.

These breads often incorporate additional ingredients, making them nutritious and flavorful. German bread, predominantly made with rye flour, undergoes primary fermentation, resulting in a slightly acidic taste and higher vitamin C content compared to other bread varieties.

Another classification method is based on the texture of the bread. Soft bread is characterized by its soft and elastic texture, with a light and fluffy taste. In contrast, hard bread has a denser texture that is chewy and durable, with a lower water content, allowing for longer shelf life.

Crusty bread features a crisp and brittle crust while maintaining a soft and fluffy interior. These breads typically have a simple recipe consisting of flour, salt, yeast, and water. During the baking process, steam is often sprayed into the oven to maintain humidity, facilitating the expansion and glossy surface of the bread.

Loose bread, also known as shortening bread, is made by combining wheat flour, yeast, sugar, and fat to create a dough. This dough is then chilled, folded with layers of fat, and shaped into various forms. After proofing and baking, the resulting bread showcases a distinct puffy, layered, and melt-in-the-mouth texture, rich in creamy flavors.

Bread can also be classified according to its intended purpose. Staple bread is commonly consumed as a main food source in many countries. These breads typically have a simple composition without excessive oil or sugar, relying on basic ingredients like flour, water, salt, and yeast.

For instance, the baguette in France is a widely consumed staple bread with a solid, crispy crust and a soft, chewy interior. In Italy, ciabatta, often referred to as slipper bread, is a staple on every Italian family's table.

It is characterized by its high water content, making it challenging to handle. Once baked, ciabatta develops a hard and crispy crust while maintaining a moist and soft interior, perfect for making traditional Italian sandwiches, like Panini.

In addition to the classifications mentioned earlier, bread can also be categorized based on its flavor profiles and specialty variations. Some breads are infused with herbs and spices, adding a unique taste and aroma to the dough.

For example, rosemary-infused bread offers a fragrant and savory experience, while cinnamon raisin bread combines the sweetness of cinnamon and the pleasant chewiness of raisins.

Bread is a versatile food with countless variations worldwide. Its classification can be based on geographical origins, texture, or intended purpose.

Whether it's the crispy baguettes of France, the flavorful Italian ciabatta, or the soft and fluffy staple bread, bread plays an essential role in culinary traditions across cultures, providing nourishment and delight to people of all backgrounds.