I wish there were equipment for longer, thinner loaves. The problem with round loaves is that slices are so variable. I use perforated "French bread" pans from Chicago Metallic: they make loaves that are thicker than baguettes, and they're the same width the whole length of the loaf. But there's no ceramic or metal cover that will fit over them to trap steam, as far as I know. Am I missing something?

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