🔕 🔔
Loading…

My Basket ()

All questions

Bread shapes

I've been doing some research on yeast breads, and the thought occurred to me that there must be a reason why breads are shaped the way they are. Some seem obvious--rectangular loaves are for sandwiches (or so it would seem), and that shape speaks to the common usage of the bread. But others are not so obvious. Does anyone know of a source that might give me more insight into why breads are shaped the way they are?

asked by petitbleu over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 627 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

What an interesting question. You are correct, that sandwich breads have come to be conventionally baked in deep, rectangular pans for the sake of uniformity. Other breads' shapes have much to do with their history and traditions. Stollen, typically prepared around the Christmas holidays, is hand-folded so as to incorporate as much fruit as possible, but also to resemble the folding of the infant Jesus's diaper. In 1993, France set down in law once and for all via the Décret Pain (Bread Decree) the length, diameter, and contents of the baguette. Naan is flat and thin so that it will bake quickly when slapped against the inside of a large tandoor oven. 3 books come immediately to mind that will give you some good information as to breads' histories and traditions: The Bread Baker's Apprentice by Peter Reinhart, Flatbreads and Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, and Home Baking: The Artful Mix of Flour and Traditions from Around the World. Aside from each being deeply researched and highly informative, they are also eminently readable, and each is perfectly outstanding in its own right. I hope this launches you on an interesting journey.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

P.S. Home Baking is also by Alford and Duguid.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 2 years ago

Thank you so much, Cynthia! This is super helpful, especially since I own two of those books already! I'll start reading and see if they have anything to say.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

in addition to the books Cynthia recommends, look at
Elizabeth David, English Bread and Yeast Cookery (lots of good historical info)
Bernard Clayton, New Complete Book of Bread (any edition)
Rose Levy Beranbaum, Bread Bible

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 2 years ago

Great recommendations, Nancy. I have English Bread and Yeast Cookery and the Bread Bible, so I'll delve into those and see if they have anything to say.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

You're so right, Nancy! Elizabeth David and Bernard Clayton are jewels. His book The Breads of France is similarly excellent and informative.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.