Continental Bread Makin

I had a bread overload week once again! We made Italian bread, followed by Vienna bread and finally Holland Bread. I honestly did not know the Europeans had that many variety... 

Dutch Bread aka TIger Bread

The Italian Bread is a lean type of bread as it contains no fats or sugar. It is much drier in texture and might be too tough, if over mixed. I reckon the Italians prob need a drier bread to soak up those pasta sauce or smth...We made 2 shapes out of the Italian bread dough: the Batard and a Cob.

Italian Cob

Italian Batard

Next up, the Vienna bread. The Vienna Bread has the softest crust out of the three albeit it taste roughly the same. 

Vienna bread

We made some beads to go onto the top of the bread. Who knew one could make an ordinary loaf of bread look pretty too?

Braids and Beads

The Holland bread was, for me, the unique one. I have not seen/ heard of Holland/ Dutch bread and was amazed at how this bread was made. In order to yield that mottled crust, rice flour paste is spread onto the bread before baking. When eaten immediately out of the oven, the rice paste gives a really awesome crunch!

Thick Rice Flour Paste

I reckon the only difference in taste was the crispiness of the crust. The Holland Bread had the crispiest crust, followed by Italian and finally Vienna. In terms of it's crumb texture, I would say the Vienna's softest and the Italian's the driest.