"Jelly Roll" Shaping
Why do french bread/white loaf recipes in the older cookbooks say to form your breads by rolling out to rectangle and then rolling up jelly roll style? Is it just the old fashioned way or is there a good reason to do this. Does it change the texture of the bread,make the loaf stay in shape better, depend on what type of pan or no pan you use to bake?? Which way should it be done? Thanks for all the replies.