Originally Posted by Greger
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...
yes, the shape. however, it seems that it was a little small and taller, if you will, than i anticipated. that said, the bread is excellent and i am eating some for breakfast. it's a baguette recipe i found in a bread book focusing on european breads. shaping it this way has given me a more dense bread. the recipe is long and drawn out but if i get time i will copy it down and share it.

sure, you can talk to god, but if you don't listen then what's the use? so, onward through the fog!