#Bread shapes and names how to#
Photo by Rick Holbrook How to shape khachapuri The signature oval shape creates the perfect cradle for oozing, melty cheese, so it’s helpful to focus on getting it just right. Regional versions can be found across the country this open-faced Adjaruli version, made with a cheesy filling and egg added in the second half of the bake, is likely the most familiar to Americans. Now your dough is ready to rise, bake, and eat!Ī classic dish from the country of Georgia, Khachapuri is a boat-shaped bread of bliss. You can also stretch open the center line, too. This ensures the cuts will stay intact even as the bread rises and bakes. Use your hands to gently stretch each of the diagonal slits, so they form a hole about 1 1/2" to 2" wide.(Retrace your cuts a few times if needed.) As with the center line, make sure to cut all the way through the dough. Repeat on the other side of the dough, making the same amount of diagonal cuts.They should be at about a 45° angle from the center line. Then cut three to four diagonal slits (about a few inches long) down one side of the dough.Stop about 1" from each end, so the dough is still in one piece. After the shaped dough has risen for 30 minutes, use a sharp knife or scissors to cut one long slit the length of the dough, right down the center.It’s nice to truly make this an oval, rather than a circle, to accentuate the leaf-like shape of the bread. Use your hands to pat the dough into a 12” x 6” oval.This hand-shaped, freeform bread is inherently rustic, which is part of the charm: the shapes you cut will morph and shift as the bread rises and bakes, meaning each version is unique. To create that signature shape, you’ll use scissors or a sharp knife to make decorative cuts all the way through the dough. Photo by Rick Holbrook How to shape fougasse The result is a bread with lots of crusty edges and tear-able pieces, ideal for dunking in olive oil or another one of your favorite dips. Its leaf-like shape is simply achieved with just a few strategic cuts to the dough. You’ll be rewarded with a gorgeous bread that looks extra-special, so be sure to snap a pic before you dig in! The leaf-like showstopper: Olive and Onion Fougasseįrom the Provence region of France, this dense, chewy bread is unbelievably flavorful (thanks to the olives and onions folded into the dough) in addition to being extremely eye-catching. If you’re ready to go beyond ordinary bread shapes and step into something extraordinary, we’ve got you covered.īelow, we round up four incredible breads with distinct shaping techniques, as well as provide steps to achieve them in your home kitchen. Ingredients and flavors may vary, but how often do the forms they come in deviate from the beaten path? Even fun, impressive-looking shaping techniques like braids are replicated across recipes.
Maybe that’s a step too far (I love you, Classic White Sandwich Bread!), but it’s not a stretch to call most bread shapes familiar. The thing is, bread shapes can sometimes get a little … dare I say … boring? Round rolls, basic boules, traditionally tapered baguettes? What immediately springs to mind? A sandwich loaf, most likely.
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