loaves

Loaf refers to a mass of bread formed into a single, elongated piece, typically baked in a loaf pan or as a freeform bread. Most loaves are made from flour, water, salt, and a leavening agent, usually yeast; some use sourdough starters. Enriched loaves may include fat, eggs, or sugar.

Common varieties include white sandwich loaf, whole-wheat or multigrain loaves, rye loaves, and sourdough loaves. Baguettes are elongated loaves, while brioche and challah are examples of enriched loaves with added fat or eggs.

Production involves several stages: mixing, autolyse, kneading, bulk fermentation, shaping, proofing, scoring, and baking. Steam, oven temperature, and bake time influence crust formation and crumb structure. Different dough formulas yield a range of textures from dense and chewy to light and airy.

History notes that bread has ancient origins, with evidence of leavened bread in ancient times and yeast-based fermentation documented in ancient Egypt. The modern loaf shape and standardized loaf pans became common in Europe during the 19th century with advances in milling, baking technology, and retail bakeries.

Nutrition and storage vary by flour type and fortification. Whole-grain loaves provide more fiber and micronutrients than refined white loaves. Fresh loaves have a short shelf life and are best kept in a bread bag at room temperature for a couple of days; refrigerating slows staling, and freezing extends shelf life.