Best loaf shape for sourdough?
Are there any particular types of loaf shapes that work best for sourdough?
I most commonly see it in a Boule and second most in a Batard.
I have used both of those and I am tempted to try a loaf pan.
But it does seem that a Boule gives a certain desirable crust and crumb.
One problem I have with a Boule is it is hard to judge when it is time to go in oven since it's not obvious when it has doubled in volume.