I ran across this blog post yesterday and it got me interested. The blogger, theinversecook, used a wooden baking frame to make his very straight sided heavy rye bread. Since I can't seem to locate a Pullman pan anywhere nearby (online they cost an arm & a leg to ship up from the states) I thought maybe this would make a decent substitute.

Bonus points for having the ability to make it any size I may darn well want.

Anyone here used one before? Any tips to it's use? Should it get lined with parchment? What sort of wood would be best to use? Since it's a rather small item, even fancier hardwood planks would be possible, while plain pine would be good too, if it doesn't give off piney flavours.

(Edited broken link to flickr pics. just hop over to the blog to see the cool baking frame)

I have made Peter Rhinehart's Multi-grain Struan free standing loaf many times and find that no matter what I proof it in, it spreads out in baking and ends up about 3 inches high.

 I am using spelt instead of whole wheat flour.......could that be the problem? Spelt and ww flour have always seemed to interchange okay for me before this particular bread.

The taste is great, by the way, and I plan to keep making it but would like the form to be more pleasing. Thanks from ahbread

I would like some information and help on shaping fendu loaves.  I found only two entries on this site as follows:

Floyd’s beautiful fendu loaf:

http://www.thefreshloaf.com/node/487/hamelman-breads