Chapata ≠ Focaccia ≠ Lodev ≠ Lostick "Baking Principles" Recipes

[Stop saying they're all the same!] Chapata ≠ Focaccia ≠ Lodef! After the previous bread name explanation, are you still confused by all these breads? What are the differences between chapata, focaccia, lodef, and lostic? This article will briefly explain how to distinguish these four classic "European breads." "Chapata vs. Focaccia" Both are Italian breads, but they differ significantly in recipe, texture, and preparation: ▪️Recipe: Chapata: High moisture content, soft and sticky dough, porous and elastic internal structure. Focaccia: Lower moisture content, softer dough, easier to work with. ▪️Texture: Chapata: Crispy crust, large pores and moist texture, chewy. Focaccia: Crispy crust, dense interior, similar to a soft pizza crust. ▪️Preparation: Chapata: No shaping required, relies on high moisture content and fermentation to support its porous structure. Focaccia: Placed in a baking pan, holes are pressed into the surface, drizzled with olive oil or sprinkled with seasonings, and then baked. You could say that chapatta is a "moist, soft, chewy, and crispy hollow slipper," while focaccia is a "richly flavorful and soft, beautiful vegetable pancake." "Lodef vs. Lostic" Although both belong to the French country style of European bread, they have different characteristics in terms of recipe, texture, and preparation: ▪️Recipe: Lodef: High moisture content, no added oil or sugar, uses long-term cold fermentation. Lostic: More flexible recipe, medium to high moisture content, natural structure. ▪️Texture: Lodef: Hard and crispy crust, chewy and elastic interior, with relatively regular distribution of holes. Lostic: Relatively rough crust, larger holes, with a "wild" aesthetic. ▪️Preparation: Lodef: No shaping, maintaining the original structure of the dough, resulting in surface cracks. Lostic: Uses a no-knead method, relying on long fermentation to develop gluten. Lodef is like a "laissez-faire, thick loaf," while Lostic is a "spirited, rugged loaf." Actually, while bread names might seem daunting, understanding their shape, texture, and preparation method makes them easy to distinguish. Next time you eat bread, don't be intimidated by these names; learn about it first, then savor it!