h a l f b a k e r yWhat's a nice idea like yours doing in a place like this?
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Essentially these would be demiloafs sliced sideways. Bake a loaf standard size, but instead of ~30cm long, make it 2cm long. Cut through the middle to create a left and right heel, nothing else.
Of course a baking pan would have to be developed to bake multiple loafs at once. I imagine it would
be about the size of a standard baking pan with several slots separated by a small gap. This would allow for quick baking times as well since the smallest cross section goes from 10cm to 2cm. The whole pan then gets bagged as a loaf.
Would also make a great prank for someone who hates crusts! "Happy Birthday! I got you an All Heel Loaf and some non-alcoholic beer! YAY!"
The Stallion Driver
http://www.tobarand.../fullrecord/14360/1
[pocmloc, Mar 10 2017]
[link]
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My wife prefers the heel to all the other slices, and she doesn't drink so she'll be having the non-alcoholic beer as well. Bun from her. |
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I would eat the hell out of this. |
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This could finally be the best thing since sliced bread. |
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Rather than create specialized baking instruments for this, remove the heels from a regular loaf, and sell the remainder as a heel-less loaf. There are no shortage of folks who don't like the heels. |
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It is pan proximity that leads to heal formation. A crenellated pan interior to maximize load t o pan contact should heelify the entire loaf, with out any Dr Moreau-esque bread cutting and pasting. |
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//This could finally be the best thing since sliced bread.// Classic. |
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Isn't this just a flat crusty bun ? |
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I would give you a croissant but I ate it. |
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I had more thought of a typical American loaf of bread with the bland heels rather than beautiful European breads and their delightfully crunchy crusts. So it's not really a flat crusty bun. I guess if you wanted the wondrous crisp crunch of crust in every bite, you'd be eating artisan bread in dinner-roll sizes. |
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I hope that doesn't put a damper on anyone's bun... |
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//beautiful European breads and their delightfully crunchy crusts// |
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I'm not saying that we oh-so-wonderful Europeans (we are) don't have some really nice breads (we do, and we eat them) but you should bear in mind that apart from some corners of France and Italy that still maintain proper bakers, greengrocers and butchers, the rest of us rely on white cardboard dressed up as food and sold in "Mothers Pride" bags which we eat on a day-to-day basis even though it's shite. |
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Don't know why. I think economics has something to do with it. |
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Je sens votre Pain, Wags!.
I guess the thing is that you can could *should* increase the Surface Area/Volume ratio to achieve a well-heeled effect. A rather excellent solution. With butter and Marmite for preference. |
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And behold, the unrecognized invention of the croissant. Please tell me this is a joke. |
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I don't tend to think of croissants as being like the crusts on bread, more kinda flaky and soft. |
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I guess that all depends on the bread, doesn't it. |
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