I was able to use the brotform successfully this time. Though the round one still slid a bit sideways, but it was still very good. The oval free loaf was perfect! The oven spring was great too. I used JMonkey's recipe using half bread flour and whole wheat.
Really nice breads. The round loaf's crust is most interesting. Ray
the round loaf was in a cast iron dutch oven covered for the first 35 minutes; I usually have to do one loaf on the pizza stone coz I don't have two covered bakers. But the covering gives it a deep golden brwn color that the other loaf dosn't have.