Remove the dough from the processor and on your baking pan, form it into a
rectangular flat loaf that measures 4 inches by 8 inches.
I prefer a 3.5 quart for a higher loaf but you can also use a 5 quart for a larger,
slightly flatter loaf.
Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a
nice flat loaf!
Now that it has come out of the oven, I once again have a wee little
semi flat loaf that looks brown, crusty and inviting, and is dense inside and not looking at ALL like your loaf pictures do.
The other thought I had was thickess of your bread, I made mine into
a flat loaf and let it rise into it's characteristic dome shape by itself.
I still got
a flat loaf on the second rise.
, so that plus a mighty cold house may have combined to
the flattest loaves ever.
You may need to adjust the baking time if you use a different shape baking tin (
a flatter loaf will bake more quickly).