The joint where two loaves of bread fuse together in the oven is soft, white, and incredibly fluffy. They are then torn apart when cooled. Ha! What sweet sorrow begets such conjoined partners!
This torn bread is so irresistibly delicious because the gluten strands retain their form. They are not completely cut by slicing. In my opinion it feels softer and smells and tastes fresher. No surprise to me, that in the old country we broke, tore, and pretty much mangled the bread not sliced it. It’s an instinct I think. A bread basket is placed before you. You choose a roll or piece of bread, immediately tear it in two. How many people cut or slice it?
Anyway, that broken torn part is my favorite thing about bread.

These days I have baguette pans to keep loaves separated. The round loaves will fuse together if they run out of room on the pan.

So today, I’m experimenting with some shapes to bake in a flat pan. Some did join together, but I cut X’s into all of them for fun. So if you make the minestrone, or “Hungarian Gulyas leves” on this horrible rainy windy day, I’ve made the bread.

Some prior conjoined breads, I especially love the little round ones!

Jacques Pepins Essential Baguette Recipe
Makes 4 baguettes

4 1/2 cups bread flour, preferably organic, plus 2 1/2 tablespoons for sprinkling
1 envelope (2 1/4 teaspoons) active dry yeast
2 1/2 teaspoons salt
2 cups cool water (70 degrees)

Thanks for reading
-Love Andi