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How would you define "rustic bread"?


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How would you define "rustic bread"?

Father Kitchen | | Oct 8, 2007 05:05 PM

I'm doing a technical writing course and my class project is to write a small introduction to bread baking with the goal of giving curious amateurs enough information about bread chemistry and procedures to allow them to bake a good loaf of bread without depending on recipes. Since a project of this scope has to be very focused and limited, it is likely to turn into a booklet on basic sourdough bread. However, in the course of discussions with my instructor, I used the term "rustic bread." He's challenged me on that. Is that a term only a bread afficionado would understand? Is it well enough understood to use in a title? What does it really mean?

My own understanding of the term is that it would refer to any everyday bread made from flour, water, salt and leaven (or yeast), with the possible addition also of olive oil. By that I mean to exclude breads made from doughs enriched with dairy products. Is my understanding too narrow? Wrong? Any comments?

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