Bread Art III

Bread, it has been around for over 30,000 years, according to evidence which has been found in several different parts of Europe. Apparently, residue of starch from roots and plants which has been found on rocks tells the tale of how a primitive kind of flatbread was made.

With the development of agriculture, which occurred around 10,000 BC, grains were used more often to make bread and to leaven it the uncooked dough was left out in the air for a while.

The Gauls and Iberians leavened their bread through the use of the foam they skimmed from beer and where wine was drank more often a fermenting paste made from grape juice and flour or wheat bran soaked in wine, functioned as yeast. A good way however was to use a piece of dough from the day before to start the leavening process.

The time it used to take making bread was reduced substantially in 1961 by the Chorleywood bread making process which was named after the town in England where it was first used.

The process is rather simple, but very efficient; mixing the ingredients on high speed which shortens the time for the dough to rest and rise tremendously. This method is now used all over the world.

There is a wide variety of bread available and each one just as tasty as the other one.

The dough can be formed and baked in all kinds of shapes, but even when bought in the rectangular form we are used to, it can be used for some tastefully designed works of art.