Hi David,
The cut edges are intentional and should remain as undisturbed as possible, no need to tuck or shape. This bread is very similar to a classic ciabatta in that we pour the dough onto a well-floured surface, flour the top, and then cut the dough into sections. We simply let those sections be the shape that the loaf. If we attempt to alter the shape or tighten the structure, we will harm that beautiful open interior. They should stay rough squares or triangles with the cut edges left as is and the flour still on the surface. 

We give instructions in the recipe for baking the loaves two at a time on your pizza stone. If two of the loaves won't fit, then you could use the same method as listed, but bake one at a time. 

May your Glass Bread shine!

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