h a l f b a k e r ynon-lame halfbakery tagline
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the two end crusts on loaves of bread are often discarded. This is 10% wastage.
Baking bread in a continuous process (ie you make a continuous loaf and process it, rather than batch processing individual loaves) would produce bread with no end crusts, a 10% efficiency gain on our most staple food.
Yes,
crusts serve some purpose. Cheaper alternates could be found.
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I like this idea...quite possibly the best thing since sliced 'crusted' bread. I do find the end pieces serve rather nicely as toaster-fodder, but this still gets my vote. |
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How would you ensure consistent texture without an infinitely long oven? |
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like pizza oven, adjust speed going through oven |
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Someone suggested this one before (though it also involved not having a crust on the sides as well as the ends). But it seems to have gone the way of all flesh. |
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As I said before, I enjoy eating crusts, so fishbone. You could certainly Bake UnaBubba's tubular bread this way. |
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This is already here. I'll find the link. |
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(Later: as DcC points out, it seems to have been eaten.) |
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Bread ends are baked as in bread pudding. If you don't want to eat the ends or the crusts, throw them out or feed them to the squirrels. Why are you wasting our time? |
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I always have to fight for the crusts. The best part of the loaf to toast. Keeps the Seville Marmalade from running off the edge. |
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Crusty bread was actually a problem for us in the mobile bakery in Mostar, during the war. Bosnians never having been real big on toothbrushing, or flouride in the water, by 30 few had teeth strong enough to chomp through our crusty 800g split tin loaves -- which meant there was a serious wastage of flour, salt, improver etc which the boys in blue were getting shot at to deliver to us. |
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The problem being, the outside layer of dough hardens while it is rising & then crisps when it is baked. The best solution we could come up with was to keep the proving tent as hot & humid as possible and to hoon as much fat and improver into the mixture as we could. This was expensive, and we ended up baking not so much bread as unsweetened cake. |
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Another solution, of course, was to bake for a shorter period of time... |
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