a time-sensitive question about bread shape and staying power
Forums:
I'm leaving town early tomorrow for a weekend getaway with friends. I've got a batch or sourdough bread rising which I will shape/bake tonight.
My question is: Are there shapes that would hold up better for the weekend? For example, boules or batards? Epis or baquettes? Larger v smaller loaves? I'm particularly interested in the epis question...I've never made them but my sense is they would hold up a little better because they're eaten as rolls not as sliced so would be less likely to dry out.
Really appreciate your input!
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