Louella, thanks for sharing here. We sell a stoneware loaf pan, equivalent to a 9" x 5" pan, that makes a longer loaf with smaller slices. I love these smaller slices, since I try to keep my portions small. For a "regular" stone loaf pan, just Google "stoneware loaf pan" - you'll find tons of results. As for rolling with one hand, cup your fingers slightly, and gently roll the loaf back and forth, moving from one end to the other and back again. Do this just as you would with two hands - using your one hand to cover the same territory as two hands. Good luck - and enjoy. PJH

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