I was thinking of using my french bread pans for it, too, that might give it more chance to raise, rather than spread out. Mine looked almost the same, maybe a little bit flatter - I thought it might have been because I used the all-purpose flour, but you did, too.

We polished off half a loaf, too, warm from the oven - it has a wonderful taste, and reminds me of ciabbata bread. I think it will be good toasted tomorrow morning!

Thanks for making it, too - it helps to know it wasn't a mistake, but I think if I do it again, I'm going to add 1/2 cup more flour, just to see if that helps tighten it up a bit more.

June