Hi Teresa, the 10" X 7" or 9" square pan makes the coil folds easier to accomplish, and you can keep the dough in that size pan throughout the folding process. The bowl mentioned later in the recipe is in error. We do recommend following the sequence of different folds illustrated, as the dough strength develops gradually and makes subsequent folds more possible/effective. If you're looking for the vastly open crumb structure pictured, the smaller loaves will deliver better than a larger loaf because the weight of the dough in a larger loaf will tend to compact the structure, so for best results we recommend sticking to the size loaves called for in the recipe. 

• Reply