Rustic bread

Rustic bread is a type of artisanal bread characterized by its thick and crunchy crust, and a spongy, airy crumb with irregular alveoli. This bread is traditionally made with basic ingredients such as wheat flour, water, yeast, and salt, and is usually prepared using slow fermentation techniques that give it a slightly acidic flavor and an intense aroma.

Its origin dates back to European peasant baking, where bread was made in a homemade way with simple ingredients and traditional methods. Today, rustic bread is highly valued in Mediterranean cuisine and around the world for its versatility and artisanal quality.

In terms of properties, rustic bread stands out for its artisanal texture and deep flavor. Its prolonged fermentation improves digestibility and allows it to retain its freshness better. Furthermore, as it contains no additives or preservatives, it is a more natural option than other industrial breads.

In different regions of Latin America, rustic bread may also be known as "artisanal bread", "peasant bread", or "homemade bread". These terms reflect its traditional preparation and the artisanal quality that characterizes it, making it an ideal ingredient to accompany stews, cheeses, cured meats, or to prepare toast and sandwiches with authentic flavor.