How Do Different Types of Bread Differ?

Bread types are distinguished mainly by the flour used, the leavening method, and the baking method. White bread is made from sifted flour, whole wheat bread from flour that includes the bran, and rye bread from flour made from rye, a different grain. These differences affect both color and texture. Even with the same type of flour, changing the yeast or baking method can produce a very different loaf. Leavening method is another distinguishing factor: bread raised quickly with commercial yeast and bread fermented over several days with a sourdough starter differ in texture and flavor. The difference between these two methods also affects flavor and shelf life.

How can you tell white bread from whole wheat bread?
White bread is made from sifted flour with the bran and germ removed, so it has a lighter-colored interior and a softer texture. It usually has a milder flavor and a uniform-looking crumb when sliced. Whole wheat bread is made from flour with the bran left in, so it is darker, denser, and higher in fiber; bran flecks may be visible on the cut surface. It is usually a little harder to slice than white bread because its crumb is firmer. A sharp knife can make slicing easier.

How can you identify rye bread?
Rye bread is made entirely or partly with rye flour instead of wheat flour. Rye flour has less gluten than wheat flour, so the dough is denser and does not rise as much. When pressed by hand, rye bread does not spring back as much as white bread. Its crumb is generally denser and moister, while its crust is darker and firmer. Its flavor is more distinctly tangy and earthy than that of other breads, so it is often served with butter or salty cheese.

What distinguishes unleavened bread?
Unleavened bread is made without yeast and is usually rolled thin and baked quickly; lavash and yufka (thin Turkish flatbread) are well-known examples. Because these breads are rolled thin, their baking time is much shorter than that of other breads. Compared with leavened bread, they are thinner, less porous, and have a shorter shelf life; they are generally eaten on the day they are baked. For this reason, unleavened bread is often made in small batches as needed rather than in large quantities. Flatbread left over until the next day usually becomes hard and brittle.

How is sourdough different from other leavened breads?
Unlike bread made with commercial yeast, sourdough is raised with a starter culture created through several days of natural fermentation of flour and water. Instead of replacing the starter each time, some is set aside, fed, and reused. This longer fermentation gives the bread a mildly tangy flavor, a thicker crust, and a longer shelf life; bread made with commercial yeast goes stale faster. Because the thicker crust helps retain moisture in the crumb, this difference becomes especially noticeable by the third day.