Póths

Póths is a term that refers to a specific type of artisanal bread originating from the Hungarian region. These breads are characterized by their dense, slightly chewy texture and a distinctive elongated, often pointed shape. Traditionally, póths are made with a simple dough consisting of flour, water, yeast, and salt. The preparation involves a slow fermentation process, which contributes to the bread's complex flavor profile. After shaping, the loaves are typically baked at a high temperature, often in a hearth oven, which creates a rustic crust. While the exact origins are somewhat debated, póths have been a staple in Hungarian households and bakeries for centuries, evolving over time with regional variations in ingredients and preparation methods. They are often served as an accompaniment to hearty stews, goulash, or enjoyed simply with butter. The term "póths" itself is believed to derive from an old Hungarian word related to the shape or method of baking. Modern interpretations may include additions like seeds or different types of flour, but the core characteristics of the traditional póth remain consistent.