Anyone have experience with wood baking frames?
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)