Share a little about the ingredients and techniques used to create this dish/item. I wanted to try something different than bagettes and boules in a banneton, so I took some loose bottom pans and made some round loafs. Using a half batch of lean dough at a pate fermente, I then made a full batch using in both a 10% whole wheat added to the white bread flour. After first rising, I measured off two 250 gram for the bagettes and the remainder provided three 400 gram segments to make into boules and place in the loose bottom pans. I baked them on two levels in a convection oven at 500 degrees for ten minutes, adding moisture by spraying each minutes for the first five minutes, then letting them bake until the 10 minutes was up. I then loosened the rings on the pans and left them for another five minutes at 425 degrees. Then I removed the rings and lifted the loaves off the base and let them finish baking on the rack. I was pleased with how they turned out and it gave me another form to produce.