Breads made of flour or related ingredients with local characteristics in each country and each place have gradually become classics, and have been evolved or made more innovations by bakers all over the world.

But even so, we still need to be familiar with the true origins of these classic bread styles, so that we can better make more authentic bread tastes or develop more desserts based on relevant characteristics.

1. Kaisersemmel

Kaiser means emperor in German, and the shape of the windmill represents the emperor. Kaisersemmel is a small bread made by German-speaking residents centered in Austria and southern Germany.

In the past, the windmill pattern on the surface of Kaisersemmel was made by hand when forming, but now it uses a dedicated embossing machine.

When baked, poppy seeds are stuck on the surface of the bread, and sesame seeds are then toasted. If you travel to Vienna, you will definitely see this kind of bread in the breakfast of the hotel.

2. Pain brie

Pain brie is a famous bread in the Normandy region of France, but it is also popular in the Bordeaux region of France and Venice in Italy. In addition, it is often seen in Spain and the northern part of the Sahara Desert in Africa.

This kind of bread is characterized by hard burnt skin, and fewer air bubbles, and it is difficult for the moisture in the bread to escape. Pain brie tastes very strong when eaten directly, sliced into thin slices, and baked, the bread will be very crispy, and it is very suitable for breakfast bread. Due to the good hold of the Pain Brie, it used to be a must-have for sailors out at sea.

3. Pain complet

Complet means complete, and Pain complet translates as "complete bread", but it actually refers to bread made of whole wheat flour mixed with wheat bran and germ.

Whole wheat flour is rich in vitamins and minerals, so bread made with whole wheat flour has high nutritional value, but the disadvantages are poor workability, small size, and heavy feeling.

4. Pain de Campagne

Pain de Campagne is a type of baguette, a large bread made from less refined wheat and rye flour, suitable for serving with soups. This kind of bread is made in the suburbs of Paris, but it is very popular in Paris.

Its simple appearance and taste make the people of Paris miss their hometown, so it is named Pain de Campagne. The shape of Pain de Campagne is mostly round or oval, and daisy-shaped and crown-shaped are common.

Pain de Campagne made with homemade yeast is characterized by thick burnt skin, messy internal bubbles, and different sizes. The bread core of Pain de Campagne is moist and chewy, and its sour aftertaste is also a pleasure.

5. Rosetta

Rosetta bread is a traditional bread from Rome, Italy. It looks like a rose with 5 petals, and it is pressed out with a special stamping machine. The biggest feature of Rosetta bread is the hollow inside and crispy burnt skin. It is said that Rosetta bread was made under the influence of Kaiser Semmel bread in Vienna during Austrian rule.

It is said that the burnt crust of hard series bread is the best, so Rosetta bread with only burnt crust may be the most ideal hard bread.

6. Schweizerbrot

Although Schweiz in Schweizbrot means Switzerland, this bread is not directly related to Switzerland, it is a kind of German bread. The rye flour in Schweizerbrot accounts for 20% of the total flour, but it is classified as wheat bread in the German bread classification.

The prototype of this bread is a medium-sized round loaf with a weight of about 400g. Bread mixed with rye flour has a stronger flavor than bread made with pure wheat flour.