In article >,
Cuthbert Thistlethwaite > wrote:

> You encouraged me to use the loaf pan because I didn't want a boule
> loaf, and you were quite right; the loaf pan is successful. Thanks for
> that!

I shape my loaves so they are a bit elongated, not round like a boule.
It might be called a batard. The slices are not large (maybe 3'' wide x
2" high) but that suits me just fine.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com