Bread Fabrication Types

Loaves

Large units sold by weight and marketed by size

Cut into slices to make sandwiches

Oblong pan loaf is most cost-effective. Standard pan loaves 8 in. (20cm) in length and 12–16 oz (340 g–0.5kg) in weight are common.

Longer 12-in. (30-cm), 2-lb (1-kg) food-service loaf yields less waste per loaf because of higher crumb-to-crust ratio.

Pullman loaves yield many slices, exactly square.

Makes more uniform sandwiches; preferred for food-service use.

Hearth loaves not supported on the side have rounded or freeform shape. Generate significant waste.

Normal pan loaves are baked in open pans; top expands outward and upward in classic mushroom top.

Baked in 12-in. (30-cm) closed pans that give the finished bread a uniform rectangular shape.

Not baked in pans but rather made into various shapes and baked on oven floor.

Baguettes (bah-GETS)

Long, narrow loaves with crisp crust and light, airy, elastic crumb

French in origin

Today, baguette refers to all long, narrow breads, whether French, Italian, or North American.

Standard baguette is 24 in. (60 cm) long and about 2½ in. (6.25 cm) in diameter.

Large surface area, lean formula means they stale quickly.

Round or diagonal slice is called a croûton, used to make canapés and in other preparations.

Sometimes baked in special form that supports cylindrical shape

Rolls

Small, single-serving units

Available in many shapes and sizes

Many designed to accommodate specific fillings, i.e., cylindrical hot dog rolls, round hamburger rolls

Often preferred over bread slices because shape neatly contains fillings, and high ratio of crust to crumb prevents sandwiches from becoming soggy

Economical; portion-controlled by bakery, yield little waste

Sandwich rolls normally weigh 3–4 oz (90–120 g) each.

1½–2 oz (45–60 g) dinner rolls are frequently used to make small sandwiches for sandwich trays.

Weight depends on heaviness of ingredients.

Inquire about size before you purchase and, if possible, get a sample to test.

Two main categories, depending on the texture of crust:

1. hard
2. soft

Croissants (kwa-SAHN)

Originated in France, where they are eaten at breakfast

In North America, often split and used as a sandwich bread with various fillings

Pita

Most common North American name for various yeasted flatbreads

Became popular as a sandwich bread in 1970s

To make sandwiches, cut pitas in half, open into a pocket, stuff with a spread, filling, and garnishes.

Larger, no-pocket pitas used for wrapping sandwich fillings

Standard pitas are about 6 in. (15 cm) in diameter, round, and hollow.

Available in white and whole wheat varieties.

Conveyor oven

Bagels

Unique bread rolls formed into a doughnut-like shape. True bagels are made with strong flour and low water content and have a dense, chewy texture.

Jewish-style delicatessens serve authentic smaller, firm-textured bagels split and filled with cream cheese and smoked salmon.

Today’s larger, softer commercial bagels may encase virtually any food, including such unusual fillings as ham and Swiss cheese or even cheeseburger patties.

Boiled before baking, resulting in a distinctive chewy texture

Flour Tortillas

Originated in northern Mexico

Griddle baked

Lavash (lah-VAHSH)

Middle Eastern; also known by other names

Unleavened wheat flour flatbreads of various origin but similar in flavor, texture, appearance.

Lavash are available in white or whole wheat.

Colored and flavored varieties are sold.

Griddle baked

Focaccia (foh-KAH-chya), Ciabatta (chyah-BAH-tah)

Italian yeast breads

Focaccia has a close grain and is relatively firm.

Ciabatta is puffy, with lots of holes in the crumb.

Both are now made into square rolls specifically intended for sandwiches.

Both may be cut into sandwich-size pieces and split horizontally to hold sandwich fillings.

Formed into flat shapes before baking on trays