The slices in the middle are big, and the slices on the end are so small. Why can’t they make it a rectangle with equally-sized square slices?

  • mozz@mbin.grits.dev
    14·
    7 months ago

    Herringbone cut FTW

    I usually cut regular slices towards the ends, and then when it starts getting thick I switch to a herringbone so that you’re still having sane sizes of bread in the middle.

    • gramathy
      3·
      7 months ago

      We have plenty of variety, but a lot of people like using sliced sourdough boules for sandwiches which results in inconsistent sandwich size unless you’re making individual sandwich rolls.

      • CaptainBlagbird@lemmy.world
        1·
        7 months ago

        I see, but why does it matter if they’re not the same size? Personaly I like to be able to make different sizes depending on how much I 'm going to eat. Or when I’m on a trip/hike can decide to eat a small one first and later a larger one etc.

        In Switzerland we even make sandwiches with slices of Zopf/Züpfe (“Braid”), with that you have to make sure to always use two adjacent slices, so that the outline matches 😅 Then it looks like this.

        And trust me, Zopf (very subjectively) does not taste as good if it isn’t braided xD

  • Alteon@lemmy.world
    8·
    7 months ago

    It’s not sourdough specifically that’s baked that way. The large round loaves are called boules. Dough is typically shaped into balls, and it’s easiest to leave it in ball form or baking it in a common round dish, vs specifically using bread pans.

    It’s also not traditional which is a selling point when people are looking for “artisanal” loaves.

    I don’t believe it really has any other advantage or disadvantages.

    You can absolutely buy sourdough loaves.

    Edit: crust. That’s the only advantage. Boules develop a fantastic crust throughout the entire thing.