I love the taste of this loaf! I have made it several times and am curious about what you are doing to get the dough to retain its shape. I have tried this both with and without the diastatic malt powder (I much prefer it with) and my dough refuses to retain the S shape after the second rise. I put the S-shaped dough on parchment on a baking sheet and allow it to rise (covered with EVOO-greased plastic wrap) inside my oven which has a pilot light and is therefore a cozy, draft-free spot for the dough to rise. Once the dough has risen for the second time, the S shape is almost completely lost (it still retains the curvy outside edges, but other than that, it is sort of a non-descript blob). Any suggestions about what might be going on? Thanks so much in advance for all your help and of course, all of your wonderful recipes!

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