Calves liver now Sally Lunn

On Fri, 25 Nov 2005, JP in Lon

Debatable! Also, as Chris said: soda bread!

Is it, in fact, to do with the kind of flour, and so the texture? Breads use strong flour, with lots of gluten, which gives them a rather tough, strong structure, whereas cakes use plain flour, with little gluten, which makes them much more fragile and crumbly. What flour do you use in panettone, and in soda bread?

Or is it about fat? Breads are made with no or very little fat, whereas cakes have lots. The one metric recipe for pandoro i can find has 300 g flour and 180 g butter (plus four eggs), a fat:flour ratio of 0.6, which is far more cake-like than bread-like; even the oiliest focaccia recipe i can lay my hands on only uses 8 tablespoons of oil (= 120 ml = 110 g) for 500 g of flour, a ratio of 0.22. I suppose this would make brioche, with an F:F ratio in the range 0.6-1.0, a cake as well, which sounds right to me.

Oh, panforte as well, then? :)

tom

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