Bread History and Types

Start with artisan bread

The mind map Understanding Artisan Breads is a useful starting point for studying how artisan breads are made. It lists characteristics such as handmade production and the use of pre-ferments, sourdough or culture starters. It also covers sourdough starters and yeast pre-ferments.

As you study, note the characteristics in your own words. Then return to the map to check which details you included and which need another look.

Explore types and flavors

After the artisan bread map, use the Types of Bread flashcards to study loaf names. The deck includes Italian Split Loaf, Vienna Ring and Sourdough Baguette, among others. Work through the names alongside the artisan bread map to connect examples with the characteristics you have studied.

For ingredients and flavor ideas, Flavours of Bread groups savory and sweet options, including cheeses, vegetables, chocolate and fruit. Functional Bread Products includes loaves and scones with ingredients such as seeds, nuts and berries. These maps offer different ways to organize examples while studying.

Move from history to pizza practice

A slice of history connects pizza with flat bread, grains and cooking on hot rocks. Read the map before taking the pizza quiz. The quiz asks about toppings and pizza combinations, so it gives you a different kind of practice from reading the map.

After the quiz, go back to the map and compare the historical ideas with the pizza examples in the questions. The resources cover different details, so the map is a starting point rather than an answer sheet for the quiz.

Use the collection within the unit

Bread History and Types is a section of the wider bread-making unit in Cooking and gastronomy. The maps, flashcards and quiz give you ways to approach this section: through production characteristics, names, ingredients and pizza questions.

Choose a resource that fits what you are studying and explore the collection at your own pace.