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?
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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