So as to only have to pay for the services of the baker once per week, loaves would be made very large. A round shape minimized the surface area of the loaf and the crust would inevitably be very dark, to fully bake the inside of the loaf. Both of these factors made for a loaf that retained moisture very well, and would keep for a up to a week, just sitting out on the table, perhaps with a towel laid over it.

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