– Sourdough (San Francisco, USA) – Known for its tangy flavor and chewy texture, fermented with wild yeast. –
– Baguette (France) – A classic, crispy bread with a light, airy interior, perfect for sandwiches or cheese. –
– Ciabatta (Italy) – Soft and porous bread, ideal for making paninis or dipping in olive oil. –
– Pita Bread (Middle East) – A flatbread with a pocket, great for falafel and hummus. –
– Naan (India) – Soft, buttery bread often served hot with curries and stews. –
– Brioche (France) – Sweet, buttery bread with a rich crumb, often used for pastries or French toast. –
– Rye Bread (Germany) – Dense and flavorful, perfect for pairing with smoked meats or pickles. –
– Challah (Jewish tradition) – A slightly sweet braided bread, often eaten during holidays. –
– Focaccia (Italy) – Thick, fluffy bread topped with olive oil, herbs, and sometimes vegetables. –
Pan de Cristal (Spain) – Extremely light and crunchy bread with a delicate interior, often used in tapas.