When making flatbreads and round loaves of bread, you should use different methods based on their shapes and how they need to be baked.

Flatbreads

• Shape and Size: Flatbreads are usually thinner and can include types like naan or focaccia. They spread out evenly on a baking sheet or stone.
• Panning Technique: You should use a lightly oiled baking sheet or a hot baking stone to help them cook evenly.
• Baking Surface: Flatbreads are often baked at higher temperatures to get a nice, crispy outside quickly.

Round Loaves

• Shape and Size: Round loaves, like boules or sourdough, need some support to keep their shape.
• Panning Technique: It's best to use a Dutch oven or a special basket called a banneton to keep the bread moist and help it form a great crust.
• Baking Environment: Round loaves usually start baking at lower temperatures and then the heat is raised to give them a crispy finish.

By knowing these techniques, you can make sure each type of bread comes out just right!