Pistolet (bread)

Pistolet (Bread)

The Pistolet is a type of bread that is popular in Belgium. It is a small, round bread roll that is typically used for sandwiches. The name "Pistolet" is derived from the French word for pistol, due to the bread's resemblance to the shape of a pistol's handle.

History

The Pistolet has a long history in Belgium, dating back to the 18th century. It was traditionally baked in a wood-fired oven, which gave it a distinctive crust and flavor. Today, it is still a staple in many Belgian households and is often served at breakfast or lunch.

Preparation

The dough for a Pistolet is made from wheat flour, water, yeast, and salt. It is kneaded until it is smooth and elastic, then left to rise for several hours. The dough is then shaped into small, round rolls and baked until they are golden brown. The result is a bread roll with a crisp crust and a soft, airy interior.

Varieties

There are several varieties of Pistolet, including:

• White Pistolet: This is the most common type of Pistolet. It is made from white wheat flour and has a light, delicate flavor.

• Brown Pistolet: This type of Pistolet is made from whole wheat flour, which gives it a darker color and a more robust flavor.

• Rye Pistolet: This Pistolet is made from rye flour, which gives it a distinctive, slightly sour flavor.

Serving Suggestions

Pistolets are typically served sliced in half and filled with a variety of ingredients to make a sandwich. Common fillings include cheese, ham, butter, and jam. They can also be served with soup or used to make bruschetta.

See Also

• List of breads
• Belgian cuisine

References

• The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
• Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman

External Links

• BBC Food - Pistolet Recipe
• Breadworld - Pistolet Recipe