PJ, what's the trick to keep a free formed loaf from spreading into an oval slice. I make a hard crusted Jewish "Corn Rye" so I don't want to use a loaf pan. I start with a two day onion poolish. The final dough is 21% Rye flour with 54% hydration. My final loaf always collapses and doubles in width so I loose the round sandwich slice shape. I do include vital wheat gluten (1Tbs per pound of dough). I could use some help with this shapping challenge. Is there a specific way to form the loaf to support the round cross section?

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