Just bought the book "Flour Water Salt Yeast" by Ken forkish. After seeing the picture of the boule on the cover how could you NOT buy it?
Am itching to get started but will have to wait until this weekend which gives me time to find out about bread shapes.
My wife who loves real bread (as I do) has pointed out that the boule shape isn't the greatest when it comes to making sandwiches so was wondering if the collective wisdom here knows of a way to adapt Ken Forkish's process to get a more traditional shaped loaf? A scout of Amazon and my ususal kitchen suppliers hasn't thrown up any suitable ironware.