I noticed your loaves look like mine, but not like the picture in the recipe. They rose somewhat sideways, and did not make that big round loaf shown in the recipe, but more of a flattish loaf. I weigh all my dry ingredients and my dough seemed to have the proper texture, but I would like a taller loaf. The only way I have been able to achieve the taller loaf is to use one of my cast aluminum pots. I like how the bread came out except for that fact that you end up with a skinny long loaf. The bread is not being over proofed and does not fall, just tends to rise sideways instead of up, there was no deflating when I slashed the top. One more question, the slashes, I assume the have a purpose other then to mark the loaf?

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