The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a time-sensitive question about bread shape and staying power

bnom's picture
bnom

a time-sensitive question about bread shape and staying power

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!

davidg618's picture
davidg618

Is surface to volume ratio: the lower the better. Of classic three-dimensional shapes a sphere has the lowest. Therefore for bread shapes, Boules, closest to spherical, have the lowest, epi loaves the largest. Batards and baguettes would be in between. Consequently, I'd bake boules for longest lasting (slowest staling), I advise people I gift with baguettes to eat them immediately, and entirely.


David G

ehanner's picture
ehanner

The other thing is that anything you add to the dough that enriches it makes it last longer. Butter, oil, honey and dairy products all improve staling times.


I know you asked about a SD loaf you have fermenting but maybe next time.


Eric

bnom's picture
bnom

Thanks so much for your quick reply. I thought it would be something like that. I suppose along the same lines that larger loafs will last longer. 

Eric, I didn't know that about enrichments.  I wonder if the olive oil I generously add to the bowl (about 1 tbls) I proof in would be sufficient (it gets folded into the dough).


Enjoy your weekend bake.


Barbara

ehanner's picture
ehanner

I think it will help. A generous Tablespoon is a good amount for a small batch.


Eric