LOAF BREAD OR "BAULETTO": What type of flour or bread mix is best suited for the "bauletto" shape?

The "bauletto" shape, also known as the "cube" shape, is typical of of toast bread or cereal breads prepared with bread machines, where you simply add the bread mix with yeast and water (and/or olive oil) into the baking pan. Once you select the desired program, the machine takes care of everything, from the initial mixing to the final baking, including the proofing process.

You only need to become a bit familiar with your bread machine model, and there will be no issues with our bread mixes, which are designed for this purpose. However, if you are kneading by hand, the "bauletto" shaping requires a different approach, particularly for mixes that are low in gluten or gluten-free. In this case, the ideal solution for proofing and baking is the use of a rectangular pan, such as a loaf pan or plum cake pan, made of aluminum or similar material. This is because the dough rises better within such pans, preventing it from "collapsing," and results in a loaf of bread that can be easily sliced.