The right shape for bread
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Recently, I saw a lot of interest in (sourdough) boules. I do not find spherical or circular loves particularly handy for eating. I see them as being more for the convenience of baker, and in part a result of using Dutch Ovens to enhance oven spring and produce a crisp crust.
Nevertheless, I wonder, "Why the focus on boules?" I like breads baked in loaf and Pullman pans. I like long, "baguettes" and batards made from various doughs. These are easy to slice so everyone at the table gets a similar slice. Baguettes seem democratic.
And there are rolls and little buns. They are democratic at the dinner table.
What menu, and what chef, wants boules?