Comment on Why are they different shapes?
Allero@lemmy.today 19 hours agoBaking in a rectangular shape allows you to make a space efficient bread that you can easily stack and transport.
Making bread on a flat surface allows you to minimize costs of entry (not only don’t you need the forms which are relatively cheap, you can go with simpler/cheaper ovens), and this kind of bread has a more pronounced crust, which many people like.
Also, rectangular bread is harder to leaven for a long period of time as it comes with numerous technological complications down the production line. This affects the aroma composition, making rectangular bread less attractive for those who want the traditional “bread” taste.
Baguette, as I already mentioned, has a unique crust and crumb texture defined by the shape and baking conditions. Many people like it that way.
exasperation@lemmy.dbzer0.com 7 hours ago
Crusts like this generally require a lot of steam in the oven, and steam ovens are usually much more expensive than non-steam ovens.
If you want a homemade loaf that can actually produce the type of bubbly crust you expect in certain types of European style breads, you’ll have to trap a lot of steam where you’re baking it, often by containing it in a Dutch oven.
And shaping/forming a loaf that stays tall when being baked on a flat surface takes skill, lots of practice and experience.
Allero@lemmy.today 7 hours ago
Fair enough!
Or a fairly inexpensive machine that will do it for you. Of course though, there’s a special pleasure in making a truly artisan bread with your own hands. But hey, it’s not that hard if you know what you’re doing. Best to see it in action.
exasperation@lemmy.dbzer0.com 6 hours ago
Whoops, didn’t realize you were talking about industrial scale. I guess that makes sense, and I would have no idea which type of bread uses cheaper equipment.