Loafs

A loaf is a shaped mass of bread or other baked dough. The standard plural forms are loaves, though loafs appears in some uses and is generally considered nonstandard. The term often refers to a single loaf or to a batch of loaves produced by baking.

Loaves are produced in a wide range of shapes and sizes. Common forms include long baguette-like loaves, rectangular sandwich loaves, round boules, and tall pain de mie. Core varieties include white, whole wheat, rye, and enriched loaves such as brioche and challah. Crumb texture and crust color are influenced by flour type, hydration, fermentation, and scoring.

Most loaves are made from flour, water, salt, and a leavening agent such as yeast or a sourdough starter. Dough is mixed, kneaded to develop gluten, allowed to rise, shaped, proofed, and baked. Techniques vary by tradition and recipe, producing an open-crumb artisanal loaf or a finer crumb for sandwich breads.

Loaves are used for a variety of culinary purposes, including sandwiches, toast, bread bowls, and bread puddings. They also become croutons or breadcrumbs when stale. Fresh loaves are typically baked with steam to form a glossy crust; home bakers use jars, dutch ovens, or steam pans to emulate this.

Historically, loaves have been central to many baking cultures, with loaves reflecting regional grains and techniques. Industrial baking favors uniform shapes and extended shelf life, while artisanal loaves emphasize flavor, crust, and crumb. Proper storage and freezing can extend a loaf’s usability.