Talk:Pan loaf

One particular style of bread
This is an article about one particular style of bread which is termed a "pan loaf". It is not a repository for a miscellany of various apparently largely unrelated bread styles. — Preceding unsigned comment added by Mutt Lunker (talk • contribs) 10:56, 22 January 2018 (UTC)

Suggestion to merge with Pain de mie
Regarding the suggestion to merge with Pain de mie, please see the discussion at Proposed mergers. Dan Koehl (talk) 12:48, 22 January 2018 (UTC)
 * The two articles regard two apparently entirely distinct types of bread so I can see no reason to merge. Mutt Lunker (talk) 13:25, 22 January 2018 (UTC)
 * oppose They are made distictively, e.g. the pain de mie is sugared. They have different cultural roots. So keep them separate. -- ZH8000 (talk) 14:26, 22 January 2018 (UTC)
 * Oppose as they are not the same type of bread: one is French and the other British. The real problem here is that wikidata inaccurately translates the French "Pain de Mie" into Pan Loaf. Emass100 (talk) 19:05, 8 June 2018 (UTC)

Nearly five months later, no supporting arguments for this merger have been advanced, so per WP:MERGECLOSE, there is no consensus to proceed, so I will remove the tage from the article. Mutt Lunker (talk) 19:32, 8 June 2018 (UTC)

Sandwich bread and interlanguage links
About my suggestion to add a reference to Sandwich bread, please take a look at Wikidata:Talk --Osarbu (talk) 01:17, 8 August 2018 (UTC)


 * I can see no reason why this type of bread (I am not familiar with it) has any closer connection with a pan loaf than half the other types of breads in existence. If there is a problem with other irrelevant links to not particularly closely related breads elsewhere, remove them rather than replacing them with a different but also unsuitable one. Per above, this pain de mie nonsense surfaced here before; this bread has no particular connection either. I'm not saying the pan loaf is utterly unique but it is a specific Scottish form and if there is no direct equivalent to breads in other languages, falsely equating it to one particular bread over all the others that are no more or less related is not helpful. Mutt Lunker (talk) 09:47, 8 August 2018 (UTC)


 * OK, I see your point. I was trying to find a general term in English for sliced breads with a more or less square cross-section. I thought that Sandwich bread is used as a general word but perhaps Pullman loaf is more the right term, although it also seems to be used mainly in USA. Do you have a British word for this? I would suggest to remove all the interlanguage links that are not closely related to the pan loaf. --Osarbu (talk) 17:31, 17 August 2018 (UTC)
 * You are making guesses and Wikipedia is no place for noting one's guesses as fact. See WP:OR. We have no basis for saying that any of these items are directly equivalent, in which case we should not contrive to say they are. Items which exist in the USA may not exist elsewhere; I am unfamiliar with the ones you mention, can thus make no comparison and if I did, this would be OR. Mutt Lunker (talk) 18:58, 17 August 2018 (UTC)
 * I definitely agree with you and I admit that my edit was a mistake. And that is why I opened this discussion, to see if somebody has more information. What really bothers me are the links to other languages, since some of the Wiki-pages in these other languages (at least ca, es, eu, fr, it, and pt) are not directly equivelent or closely related to this article (Pan loaf). My suggestion is then to remove these interlanguage links (and maybe link the articles to another English page). Osarbu (talk) 22:13, 17 August 2018 (UTC)

Picture
A pan loaf, as referred to by that term in Scotland, is typically and specifically a commercially made, sliced, white bread, in a packet and in profile roughly oblong, slightly higher than it is wide, with a discernible crust but not overly "crusty". It is not really just a generic term for any loaf made in a pan. This is typical. Unsliced, artisanal or homemade style breads, with a bulging rounded top and decorations, such as a slash, even when baked in a loaf tin would not be considered typical of the term.

Bizarrely but perhaps because of its ubiquity, there appears to be no suitable picture currently available on Commons. I guess there's a tendency to record the unusual, the special or the remarkable and omit the typical and mundane. Some shots of something called "sandwich bread" look at least superficially similar but it would be original research to state they are the same. I wouldn't know how ingredients or production compared.

The picture that has been added looks like a nice loaf but I'm going to remove it as unrepresentative. Mutt Lunker (talk) 11:48, 12 May 2021 (UTC)