I think you mean boule shape. Them aren't much for slicing but they are perfect to tear chunks off of. Mine usually settle too much and I wish I had a cake ring to kinda hold them up while they bake.
If it works would you share the recipe?
I made a pecan bread today. A total disaster. After I set it out to proof I forgot all about it and it rose and rose and flowed over all four sides of the pan onto the counter. I sorta flipped it all back in the pan and baked it anyway. It'll make good toast...

Good coffee, good weed, and time on my hands...