What You Need to Know
A loaf is a (usually) rounded or oblong quantity of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained; the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More viscous doughs can be hand-moulded into the desired loaf shape and cooked on a flat oven tray.
Steps
- 1.
Pain de Campagne (France): Slow fermentation develops complex flavor
- 2.
Pumpernickel (Germany): Steam baking creates dense texture
- 3.
Challah (Jewish): Egg wash creates glossy crust