Hi B. Murphy-Bridge, I do not own this book, but I have several of Peter Reinhart's other bread books as well as some other artisan bread books. Most artisan loaves are not baked in a pan, but on a baking stone. They are left to rise in a brotform. Both of these are available on Amazon, as well as the King Arthur Flour website, and would be a useful add-on to the book. What a great gift!