8/27/2023 0 Comments Bread shapes and names![]() In Britain, the term "cob" is most often used to describe similarly shaped loaves. A variety of breads have the boule shape in common, but the term is most often used to describe French breads with that shape. The French word "boule" means ball or round, which is used to describe a large rounded bread that is baked on a flat surface in an oven or hearth. Cob is a term that usually describes rounded loaves in Britain, while boule is a term that describes similar bread shapes in France. It is actually two portions of dough that are placed next to each other in the bread pan and when baked, appear to be two square loaves that are joined together.Ĭob is a term that refers to a large, rounded, plain loaf that can be made with various types of flour. A simpler method of creating the loaf is to use one piece of dough and slash it down the center.Ī molded twin is similar to a molded tin in that it has the appearance of two loaves baked in the same pan except that it is split along the width of the pan rather than the length. ![]() It is created by using two portions of dough that are placed next to each other in the bread pan and when baked, appear to be two very narrow rectangular loaves that are joined together. The Pullman loaf is most often sliced and used as a sandwich bread.Ī molded tin refers to a rectangular bread shape that has the appearance of being split down the length of the loaf. The pan is available in several sizes, but typical dimensions are 13" x 4" x 4" or 16" x 3½" x 3½". A Pullman loaf is baked in a special pan known as a Pullman pan, which has a sliding lid that covers the dough while baking, trapping the dough inside in order to create the rectangular shape. This term describes a bread shape that is named after the famous Pullman railway coach of the United States, because the shape of the bread and the shape of the railway car are similar. The Vienna shape describes a rounded loaf that is tapered at the ends. Bloomers are made with many types of flour, although various types of wheat flour are the most popular. The term most often describes a bread shape popular throughout Britain. The length may be about the same, but the diameter and weight of the bread is usually about half that of a baguette.īloomer refers to a bread shape that is cylindrical, but flat on the bottom with several diagonal slashes across the top. A French baguette can be up to 2 feet in length, 2 to 4 inches in diameter, and weigh 9 ounces or more.Ī baton is similar to a baguette except that it is a bit shorter.įicelle is a French term meaning "string" and is a smaller version of the baguette. The symbolic significance of the bread shape for a particular holiday or festive occasionĭescribed below are some of the common bread shapes.īaguette, which is the French term for "stick" or "little rod," is a long rounded shape that has become a popular name for a number of breads with a similar shape.How the dough is cooked, such as baked, steamed, deep-fat fried, etc.The type of flour used for making the bread.Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
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