Hi Prencella! You could experiment by creating larger loaves in your Dutch oven to force them to rise upward rather than outward if you'd like. It may take some trial and error to figure out ideal bake times and to ensure there isn't so much dough that it winds up rising up so high it hits the lid. The Bread and Potato Pot, because of the way it's shaped, forces the loaves to be rounder. Dough will always take the path of least resistance which is why loaves baked in a regular Dutch oven or on a sheet tray are more likely to expand on its sides rather than its top. Try a few experimental batches using larger loaves in your Dutch oven to see if you get results closer to what you're looking for without having to buy a new pot. Still not round or high enough? Then the Bread and Potato Pot may be a great fit! Annabelle@KAF

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