Why are they different shapes?

Submitted ⁨⁨16⁩ ⁨hours⁩ ago⁩ by ⁨Speedforce@multiverse.soulism.net⁩ to ⁨nostupidquestions@lemmy.world⁩

https://multiverse.soulism.net/static/media/posts/HW/8U/HW8UHi1FkZGC5M5.jpeg

Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette????

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Siegfried@lemmy.world ⁨7⁩ ⁨minutes⁩ ago
Look for baguette sandwich in DDG

You just slice it horizontally for that.

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sefra1@lemmy.zip ⁨42⁩ ⁨minutes⁩ ago
US , EU and FR variants.

Side question: Why do people buy baguettes? Do they make sandwiches with them?

Sometimes, sometimes just eat with butter. They make good toasts too.

How do you even make a sandwich from them?

Just cut it open and put the ham and cheese inside it, not much to it really. Either cut the slice in half if I’m feeling poor or fold it in two if I’m feeling rich.

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Nangijala@feddit.dk ⁨1⁩ ⁨hour⁩ ago
Is this a trick question?

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TheLeadenSea@sh.itjust.works ⁨16⁩ ⁨hours⁩ ago
You cut a baguette down the middle to make a sandwich

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- Axolotl_cpp@feddit.it ⁨15⁩ ⁨hours⁩ ago
  The fact that someone have to explain this, is kinda funny
  
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  - CluckN@lemmy.world ⁨14⁩ ⁨hours⁩ ago
    Yeah this is NoStupidQuestions so we should only have high level discourse.
    
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  - blimthepixie@lemmy.dbzer0.com ⁨15⁩ ⁨hours⁩ ago
    Plus, being on here it’s difficult to tell if it’s a joke or general ignorance
    
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- bstix@feddit.dk ⁨3⁩ ⁨hours⁩ ago
  Pro tip: Cut the baguette in a 45° angle.
  
  It makes the first bite easier, and it looks better.
  
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  - Wizard_Pope@lemmy.world ⁨2⁩ ⁨hours⁩ ago
    45° relative to what?
    
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- iamthetot@piefed.ca ⁨16⁩ ⁨hours⁩ ago
  Not only that, baguettes go great with lots of cheeses.
  
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  - SnotFlickerman@lemmy.blahaj.zone ⁨15⁩ ⁨hours⁩ ago
    They also go great with dipping in olive oil and balsamic vinegar.
    
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  - FiniteBanjo@feddit.online ⁨15⁩ ⁨hours⁩ ago
    And soups.
    
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  - bryndos@fedia.io ⁨11⁩ ⁨hours⁩ ago
    https://youtu.be/N6A7VXqveC8
    
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bossito@lemmy.world ⁨4⁩ ⁨hours⁩ ago
Baguettes are delicious, use a knife if you want to do a sandwich, what’s the difficulty?

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jdr@lemmy.ml ⁨16⁩ ⁨hours⁩ ago
Because the dough was a different shape before baking.

You can beat a baguette with a golf club, a truncheon, or even another baguette.

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- diemartin@sh.itjust.works ⁨14⁩ ⁨hours⁩ ago
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NachBarcelona@piefed.social ⁨6⁩ ⁨hours⁩ ago
industry vs. artisan goods?

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Allero@lemmy.today ⁨12⁩ ⁨hours⁩ ago
ELI5: it depends on how you shape it.

You can load the dough into a metallic shape and close it with a lid, and you’ll get picture 1.

Or you can make a ball out of it and leave it be on a flat surface, and it will naturally expand to look like picture 2.

Side question: narrow shape makes baguette have a more crispy texture, which many people like. It’s also usually produced using a special kind of sourdough, which makes it have unique and rich taste. People eat it as is (just biting it from one end to another) or make small open sandwiches by cutting it in slices and putting all sorts of toppings on top of them.

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- Corkyskog@sh.itjust.works ⁨9⁩ ⁨hours⁩ ago
  I saw someone just cut it down the middle and make a long skinny sandwich with one. I didn’t even know that was legal.
  
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  - Allero@lemmy.today ⁨4⁩ ⁨hours⁩ ago
    Lol, yes, it can be done, but it needs to be packed, otherwise it will likely fall apart.
    
    (Also it’s an ungodly abomination and there are certainly better options to do this with)
    
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  - PapaStevesy@lemmy.world ⁨8⁩ ⁨hours⁩ ago
    Try a jambon-beurre, incredibly simple, incredibly delicious.
    
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- blarghly@lemmy.world ⁨9⁩ ⁨hours⁩ ago
  Why would you want to bake in a container vs a flat surface? Why are some types of bread one shape, and others another? Is it just tradition, or is there some practical aspect?
  
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  - Allero@lemmy.today ⁨4⁩ ⁨hours⁩ ago
    Baking 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.
    
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  - ComfortableRaspberry@feddit.org ⁨5⁩ ⁨hours⁩ ago
    The containers can increase your breads toaster compatibility :D
    
    But overall I guess it’s a bit like pasta: different use cases (sandwich, sides for salad or soup, as a stand alone dish / food), regions with different resources for flour, fluids, spices, … and also different kinds of utilities (metal pans weren’t easily available everywhere, all the time and they take up space) and so on.
    
    And all these things influence how the bread tastes, looks and feels. So variety in process (container vs surface, loafs vs flat breads, handcrafted vs automatically processed, …) leads to different results with different characteristics.
    
    E.g. I love Apulian bread. It’s a loaf with a slightly darker crust, but lighter and soft on the inside. The crust gives it a slightly bitter taste, that makes it a bit rustic (the only thing better is a freaky baked sourdough loaf).
    It’s perfect for sandwiches IMHO but for french toast it’s a pain in the ass. I use pan baked toast (different density, crust and form) instead and again: perfect bread for this dish.
    
    And then just imagine eating a Döner from half a loaf of grey bread, or toast, … blasphemy!
    
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Honytawk@feddit.nl ⁨11⁩ ⁨hours⁩ ago
Depends if they are baked in a container or not.

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AFKBRBChocolate@lemmy.ca ⁨16⁩ ⁨hours⁩ ago
The sandwich bread is mass produced, baked in racks of loaf pans, designed to give very consistent and convenient slices for making sandwiches.

The second pic is the way many people prefer to bake a more rustic loaf. The dough is just placed on a flat sheet, so there’s much more crust, and it can just rise however it does. It’s less convenient for sandwiches.

No baguettes aren’t used for sandwiches, they’re used to serve bread with the meal. If you’re eating dinner, you don’t really want a slice of sandwich bread, you want something more convenient to hold in your hand, dip in you pasta sauce, or whatever. Plus it has a higher ratio of crust to insides, which can be nice.

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- cattywampas@lemmy.world ⁨15⁩ ⁨hours⁩ ago
  
  No baguettes aren’t used for sandwiches
  
  My jambon-beurre begs to differ
  
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  - SatansMaggotyCumFart@piefed.world ⁨15⁩ ⁨hours⁩ ago
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  - AFKBRBChocolate@lemmy.ca ⁨15⁩ ⁨hours⁩ ago
    Apparently it’s just not a thing where I am. I’ve seen them used for little hors d’oeuvre things, but not for a meal-type sandwich.
    
    I stand corrected.
    
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- wieson@lemmy.world ⁨4⁩ ⁨hours⁩ ago
  We use normal bread (pic 2) for sandwiches all the time. It’s been years since I’ve had industry toast (pic 1) and only in times of desperation.
  
  Open top sandwiches with bread 2 are basically two thirds of my food pyramid.
  
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- Ghostalmedia@lemmy.world ⁨15⁩ ⁨hours⁩ ago
  Baguettes are bomb sandwich bread. Ask France.
  
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  - cabbage@piefed.social ⁨14⁩ ⁨hours⁩ ago
    Or Vietnam!
    
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- Axolotl_cpp@feddit.it ⁨15⁩ ⁨hours⁩ ago
  
  No baguettes aren’t used for sandwiches
  
  I’d say that they are great for making sandwiches tho
  
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- Lemmyoutofhere@lemmy.ca ⁨14⁩ ⁨hours⁩ ago
  Uh what? Guess you have never been to France?
  
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  - AFKBRBChocolate@lemmy.ca ⁨14⁩ ⁨hours⁩ ago
    I have not and stand corrected
    
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- leftascenter@jlai.lu ⁨14⁩ ⁨hours⁩ ago
  
  No baguettes aren’t used for sandwiches
  
  They are.
  
  www.lamiecaline.com/…/nos-sandwichs/
  
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Delphia@lemmy.world ⁨13⁩ ⁨hours⁩ ago
The rectangular loaf was designed for packing efficiency. Once bakeries became a thing and moving bread over distances to supply people became more and more common bakers realised that bread isnt heavy, its bulky and packing efficiency was an easy way to reduce costs

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- MajorMajormajormajor@lemmy.ca ⁨10⁩ ⁨hours⁩ ago
  Okay, why not hexagon shaped bread?
  
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  - anton@lemmy.blahaj.zone ⁨9⁩ ⁨hours⁩ ago
    Because you can stack rectangles into bigger rectangles, can’t really do that with hexagons.
    
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  - Typhoonigator@lemmy.world ⁨9⁩ ⁨hours⁩ ago
    How high are you stacking your bread
    
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MunkyNutts@lemmy.world ⁨16⁩ ⁨hours⁩ ago
One’s cooked in a pan, the other not.

You can use baguettes in multiple ways like other breads, imagination is the limit.

-Cut it on the bias (at an angle), toast and use to dip in soup or mop up sauce. I do this with onion soup to top it, buttered and sprinkled with a good melting cheese, place on top of soup in bowl and broil in oven until melted and browning. Image

-Slice in half long ways, butter with a good garlic butter recipe, bake in oven until browned serve with spaghetti. Image

-Once it’s old, stale and hard, cube it up (can do it fresh too) use as croutons for salads or grind it up for bread crumbs to cook with.

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- FuglyDuck@lemmy.world ⁨15⁩ ⁨hours⁩ ago
  The imagination really is the limit.
  
  The French style of fencing is funny.
  
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- Geometrinen_Gepardi@sopuli.xyz ⁨15⁩ ⁨hours⁩ ago
  Dang, that crumb is amazing. Did you bake that?
  
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  - MunkyNutts@lemmy.world ⁨15⁩ ⁨hours⁩ ago
    Ha! No, I’m a decent cook but a mediocre baker, that pic is from wikipedia.
    
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owsei@programming.dev ⁨13⁩ ⁨hours⁩ ago
In Brazil we have a small baguette called “French bread”! It’s very convenient and absolutely everywhere

A pile of small baguettes

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- ThePyroPython@lemmy.world ⁨13⁩ ⁨hours⁩ ago
  I believe those are called Petit Pain.
  
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  - owsei@programming.dev ⁨13⁩ ⁨hours⁩ ago
    At first I was impressed it exists if France, but it’s kinda obvious. Now I’ve learnt that, for 20 years of my life, I believed a bullshit story about how hundreds of years ago people in Brazil couldn’t make baguette so they sold “French Bread”
    
    Btw, cute name for a pastry
    
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- mriormro@lemmy.zip ⁨12⁩ ⁨hours⁩ ago
  Ah, bolillos!
  
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  - MeThisGuy@feddit.nl ⁨6⁩ ⁨hours⁩ ago
    tortas!
    
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Jojowski@sopuli.xyz ⁨15⁩ ⁨hours⁩ ago
One word: Bánh mì

Regarding your main question: you don’t fit a square in a round hole.

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- orbituary@lemmy.dbzer0.com ⁨14⁩ ⁨hours⁩ ago
  That’s two words.
  
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  - FartsWithAnAccent@fedia.io ⁨14⁩ ⁨hours⁩ ago
    Well lookee here fellas, it looks like we got a fancy pants that can count to 2!
    
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  - myrrh@ttrpg.network ⁨7⁩ ⁨hours⁩ ago
    …i don’t know, man: vietnamese writes all syllables as separate words but they still cognate as a single lexical unit…
    
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- Kolanaki@pawb.social ⁨15⁩ ⁨hours⁩ ago
  
  Bánh mì
  
  I mean… If that’s what you want 🤷‍♂️
  
  user has been banned from !foodporn@lemmy.world
  
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  - wonderingwanderer@sopuli.xyz ⁨10⁩ ⁨hours⁩ ago
    I got in trouble once for pronouncing it correctly and people thought I was just being lewd 😭
    
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- stringere@sh.itjust.works ⁨14⁩ ⁨hours⁩ ago
  I love ordering a bánh mì with pho and dipping it.
  
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  - orbituary@lemmy.dbzer0.com ⁨14⁩ ⁨hours⁩ ago
    If you have a Viet restaurant that serves things other than phó and noodles, check out a dish called “Bánh mì bo kho” - it’s a spicy beef curry dish, chunks of meat, onions, potatoes and broth that comes with the bánh mì baguette to dip.
    
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fonix232@fedia.io ⁨13⁩ ⁨hours⁩ ago
Well, there's a number of reasons for the shape of the various bread types. The dough type - from the kind of flour used, through the resting time, fermentation time, raising agent (let it be any of a variety of yeast products, wild yeast aka sourdough starter, baking powder or baking soda, there's tons of options), how hydrated it is, and so on. The oven type and baking approach. The purpose of the bread.

Your first picture is of a standard toast or sandwich bread. It's supposed to be a fairly loose, soft bread with a soft crust and an engineered shape for easier baking - with conduction baking on all sides except the top (here conduction baking refers to the fact the sides and bottom of the bread is held in place by a heated metal tray, transferring heat directly without letting air or steam escape, resulting in the soft crust). A more industrial yeast type is used (usually dry or instant yeast), which result in relatively small gas bubbles, giving it a dense but fluffy interior. The flour is usually a light wheat flour, and both resting and fermentation times are low - that's why it's a more industrial bread, you mix the ingredients, let the mixture sit for 30-60 minutes then bake it, easily automated.

The second picture is of a sourdough loaf. This usually uses wholemeal wheat flour, often mixed with rye or other grains for better texture, and is a fairly tedious bread to make with multiple stretch and fold sequences and long resting periods, allowing lots of gluten to form, which means every stretch and fold sequence doesn't mix the dough but rather layers and shapes it. The yeast comes from a sourdough starter, and is allowed to ferment longer, which is why you get an intense flavour. It bakes quick in a Dutch oven first covered then uncovered, allowing it to fluff up but then shape a hard crust. You get much larger bubbles and an internal structure of long strands of gluten forming swirls and such.

Then the baguette, it uses a different approach to sourdough but with a similar effect. Unlike sandwich bread, the dough for baguettes - as well as what I'd call "European medium bread" (medium here meaning the hardness and bakedness of the crust) - a crispy crust that isn't as well baked as a sourdough, but also isn't soft, with a well developed gluten structure, using more predictable yeasts (again usually instant quick yeast or dry yeast, or in some areas, live yeast cubes). Mind you the baguette you're showing is more of a hypermarket style baguette that is intentionally baked to a lesser darkness, and traditional baguettes are more on the golden brown part of the scale.

Overall, the kind of flour determines the flavour, but also the raising and resting times. Some flours (especially wholemeal or grain mix flours) need more time as the more complex proteins and sugars take more time to be broken down by the yeast thus they rise slower. Hydration determines how tough the dough is to shape (e.g. pasta is only hydrated by the eggs, making it a hard, dense dough, pizza needs to be flexible so it's high hydration, and it gets extra raise in the oven as the water quickly evaporates). Yeast determines the flavour, the raising time, and in the final product, the texture and airiness. The baking method can fuck a lot with the texture. A regular convection oven can dry the crust out making it tough and thick, forming quickly and stopping the bread from rising, but adding some ice in a pan at the bottom can generate enough steam to let the bread rise properly by delaying the crust hardening. Same idea for sourdough using a Dutch oven, you create a high moisture environment, a steam box, to keep the crust soft while the bread rises, then remove it at the end so the crust can cripsen and brown. The sandwich bread is medium hydration thus it keeps the sides moist while they bake, giving it that brown but soft crust. If you were to plop the same dough just into the oven, without the baking shape, due to there being little to no gluten development, it would just fall apart and harden into the world's shittiest giant cookie.

But also you can bake bread in a Dutch oven over an open fire, giving a more rustic style bread with thick, chewy, but also cripsy crust. Toss the same dough with lower hydration into a circle and onto an upside down pan in the same fire and you got some awesome flatbread with a nice center air pocket you can open up and stuff with meat.

Then, you can decide to just fuck it and add as much high fructose corn syrup as possible without fucking up the bread, and you get American style bread.

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- Allero@lemmy.today ⁨12⁩ ⁨hours⁩ ago
  Beautiful answer!
  
  A small point from someone working alongside bread industry - small bubbles in toast/sandwich bread are not due to the type of yeast used, but due to intentionally low time for second stage mixing and, as you mentioned, low time for resting and leavening. You can absolutely create huge bubbles using the very same yeast, though, if that’s your goal.
  
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- krashmo@lemmy.world ⁨12⁩ ⁨hours⁩ ago
  Ah, a fellow bread bro
  
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  - fonix232@fedia.io ⁨12⁩ ⁨hours⁩ ago
    I'm not even a bread bro, I just happen to have ADHD and got a few hyperfocus sessions into sourdough 😭
    
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Ghostalmedia@lemmy.world ⁨15⁩ ⁨hours⁩ ago
IMHO, I don’t know why people buy those sliced white bread loafs. That bread is weak sauce.

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- Diddlydee@feddit.uk ⁨15⁩ ⁨hours⁩ ago
  That bread looks meh, but there are plenty of great white slice bread options, particularly if you’re a toast fan.
  
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  - Ghostalmedia@lemmy.world ⁨15⁩ ⁨hours⁩ ago
    Totally agree. Sliced bread is great. But that white bread sandwich which stuff. Bleh.
    
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  - FuglyDuck@lemmy.world ⁨15⁩ ⁨hours⁩ ago
    Brioche is definitely for toast/french toast/samdwhiches.
    
    I’ve only seen big loves like that for restaurants though.
    
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- palordrolap@fedia.io ⁨12⁩ ⁨hours⁩ ago
  Which country? The ingredients of a sliced white loaf vary significantly across the planet. Here in Britain it's (re)fortified with a lot of the things the bleaching process might otherwise take out, but those are pretty much the only additives. No sugar or preservatives. Keep a loaf in a warm cupboard for a week and it will visibly moulder.
  
  But, one thing that generally doesn't vary is the price.
  
  It's often the cheapest loaf by weight sold by any supermarket or bakery, so it's a staple for a lot of people, weak sauce or not.
  
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- wreckedcarzz@lemmy.world ⁨15⁩ ⁨hours⁩ ago
  Well of course, it’s bread, not sauce.
  
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- wonderingwanderer@sopuli.xyz ⁨10⁩ ⁨hours⁩ ago
  Whole grain is infinitely better.
  
  The average american is conditioned from birth to prefer mediocre, bland, mass-produced food options with highly refined ingredients and/or highly processed foods with way too much sugar and artificial flavoring.
  
  White bread is the lamest thing. Even “artisanal” bread in america is really just white bread in disguise, unless you know what to look for. I’ve even seen breads labeled as “with whole grains” that are actually just white bread with a few whole grains added in, just enough that they can put it on the label. I fucking hate the food industry here.
  
  Oh, and fun fact: in Europe they call sliced bread “toast” because the only use they have for it is to toast it. Literally any other purpose and they choose a better bread.
  
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- FartsWithAnAccent@fedia.io ⁨14⁩ ⁨hours⁩ ago
  Garbage tier bread.
  
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- Worx@lemmynsfw.com ⁨13⁩ ⁨hours⁩ ago
  Because it freezes well and is better for toasting. Nice bread tends to be a flatter oval shape which doesn’t fit in a toaster as well.
  
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  - Ghostalmedia@lemmy.world ⁨13⁩ ⁨hours⁩ ago
    Those are small problems I will gladly endure in order to have food with flavor.
    
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Diddlydee@feddit.uk ⁨15⁩ ⁨hours⁩ ago
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- CarbonatedPastaSauce@lemmy.world ⁨13⁩ ⁨hours⁩ ago
  Be nice. This is No Stupid Questions.
  
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FiniteBanjo@feddit.online ⁨15⁩ ⁨hours⁩ ago
Unbaked Bread is a yeast fungus building a house out of glutens, all of which very slowly expands to fit it’s container. You can shape it a lot of ways.

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- NABDad@lemmy.world ⁨15⁩ ⁨hours⁩ ago
  
  would you like a recipe?
  
  If you have a good recipe, I’d suggest that your question should be restated in a form that includes that recipe.
  
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  - FiniteBanjo@feddit.online ⁨15⁩ ⁨hours⁩ ago
    No, they have to want it.
    
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- FuglyDuck@lemmy.world ⁨15⁩ ⁨hours⁩ ago
  I’d be curious about your recipe.
  
  I already have a few go-tos though. (Have you ever tried using sourdough discard in waffles? I got the idea from KAF, And they’re amazing
  
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  - FiniteBanjo@feddit.online ⁨14⁩ ⁨hours⁩ ago
    That waffle thing sounds chewy and bitter, idk if I’d try that.
    
    Easy dinner bread, focaccia
    
    Dough:
    
    3 cups flour and a little extra
    
    1 cups water and a little extra (I recommend distilled or filtered water over tap)
    
    2 tbsp olive oil (I don’t trust Italian brands) or unsalted butter
    
    1 tsp salt
    
    Choice of Yeast: either 1.5 to 2 tsp of Active/Instant Dry Yeast from a brown glass jar or you can just use a fistful of sourdough starter.
    
    Optional Spice Mixture: 2 tsp total from a mixture of 2 parts garlic powder (not salt), 2 onion flake/powder, 1 rosemary, 1 thyme, 1 oregano, 1 parsely, 1 sage
    
    Wear gloves, mix all ingredients by hand. Repeatedly flatten, press fingers into, roll up, and repeat until dough is mostly homogynous, smooth, and with slightly glossy texture and very little stickiness. If the dough is stratified and not smooth, then its not enough water. If it’s too sticky, not enough flour. I appreciate having a second person available to add flour so I don’t have to remove my gloves or spread dough on utensils and cups.
    
    Place a wetted smooth cloth such as a cheesecloth or other kitchencloth over the dough. You have to rise and knead the dough twice before shaping on a pan with parchment paper and thin coat of oil. Depending on your choice of yeast it will take different amounts of time to rise. Instant dough can be kneaded every 30 minutes and then shaped on pan should double in size after about another hour. Active is every hour then two hours. Sourdough starter varies from strain to strain but it can usually be left overnight before shaping and then rise for half an hour.
    
    I personally like to fill this bread with mozzarella and tamed jalapenoes, like the more traditional focaccia, by spreading it out during shaping, covering one side, folding and pulling the edges over to keep it shut. It also goes well with curry or with beans and corn.
    
    Preheat oven to about 400F.
    
    For a thin crust, beat an egg with a small amount of water, maybe a tablespoon, and apply the egg wash to the risen dough and every 10 minutes while cooking. After about 30 to 40 minutes when the top crust of the bread becomes a dark color, not just golden brown but dark, prepare another different wet cloth. Remove the bread from the oven and place the wet cloth over the top for 10 to 15 minutes.
    
    You can skip the egg wash and second cloth, and the bread will actually last longer without spoiling when it has less moisture. Breads and pastries can be safely frozen and thawed, as well, but I recommend against refrigerating because it will cause the moisture in the bread to condensate and spoil.
    
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Sylvartas@lemmy.dbzer0.com ⁨14⁩ ⁨hours⁩ ago

Why do people buy baguettes?

They taste amazing

Do they make sandwiches with them? How do you even make a sandwich from them?

Cut the baguette along the length. Cut in half. You now have 2 sandwiches

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RodgeGrabTheCat@sh.itjust.works ⁨16⁩ ⁨hours⁩ ago
All depends on the shape of the pan it’s baked in.

Baguettes make good home-made garlic bread if sliced the right way.

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DeltaWingDragon@sh.itjust.works ⁨11⁩ ⁨hours⁩ ago
You’re not supposed to beat a baguette, you’re supposed to beat people with a baguette!

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BassTurd@lemmy.world ⁨10⁩ ⁨hours⁩ ago
I took a trip to Tahiti a couple years back, which is a French territory. Baguettes everywhere. Fellows sold sandwiches with baguettes as the bun. French toast was day old baguettes and phenomenal. Sometimes you just ate baguettes and saw people riding their mopeds with a bag of baguettes. It’s versatile and great.

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Kolanaki@pawb.social ⁨16⁩ ⁨hours⁩ ago
Garlic Bread.

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MrsDoyle@sh.itjust.works ⁨11⁩ ⁨hours⁩ ago
uppercrust.co.uk/menu/

Love a well-packed baguette.

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roserose56@lemmy.zip ⁨16⁩ ⁨hours⁩ ago
It starts with people making different sizes of bread many years ago, and continues with traditions and people having different preferences.
Having one type of bread would be boring, same way having different kind of pizza’s.

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Takapapatapaka@tarte.nuage-libre.fr ⁨16⁩ ⁨hours⁩ ago
Cut it on the side, you can effectively have a nice sandwich. Cut it in tiny slices and you can make nice tiny toast. You’re more hungry ? Cut a big portion, slice one side, and you got a tiny sandwich. Slice both sides, and now you have two big toasts, that are a bit elongated so you can dip them into your coffee/chocolate if you’d like ! It fits so many cases !

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FartsWithAnAccent@fedia.io ⁨14⁩ ⁨hours⁩ ago
Depends on what it was baked in/how it was shaped.

The white bread is baked in a rectangular pan, the middle is baked in a dutch oven (but not always), and the last is just shaped that way as you portion out the dough as far as I know

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