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Why is sourdough bread shaped like a big rock which causes each slice to be a different size?
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this post was submitted on 31 Mar 2024
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Herringbone cut FTW
I usually cut regular slices towards the ends, and then when it starts getting thick I switch to a herringbone so that you're still having sane sizes of bread in the middle.
* Confused European noises, where bread comes in all sizes and forms *
We have plenty of variety, but a lot of people like using sliced sourdough boules for sandwiches which results in inconsistent sandwich size unless you’re making individual sandwich rolls.
I see, but why does it matter if they're not the same size? Personaly I like to be able to make different sizes depending on how much I 'm going to eat. Or when I'm on a trip/hike can decide to eat a small one first and later a larger one etc.
In Switzerland we even make sandwiches with slices of Zopf/Züpfe ("Braid"), with that you have to make sure to always use two adjacent slices, so that the outline matches 😅 Then it looks like this.
And trust me, Zopf (very subjectively) does not taste as good if it isn't braided xD
It's not sourdough specifically that's baked that way. The large round loaves are called boules. Dough is typically shaped into balls, and it's easiest to leave it in ball form or baking it in a common round dish, vs specifically using bread pans.
It's also not traditional which is a selling point when people are looking for "artisanal" loaves.
I don't believe it really has any other advantage or disadvantages.
You can absolutely buy sourdough loaves.
Edit: crust. That's the only advantage. Boules develop a fantastic crust throughout the entire thing.