Two large loaves, if not quite as large as they have been - and both the same size, the same weight - despite appearances here. Slightly darker loaf from the top shelf of the oven left, slightly damaged and paler loaf from the bottom shelf right.
Some of the damage is caused by rising up to bump the grid of the shelf above, some of it is caused by bubbles in the dough. Bubbles which, for some unknown reason, seem to be more prevalent in the lower loaf - this despite using a fan oven in which the temperature is supposed to be the same all through the oven space. But the two loaves are both expected to eat fine, notwithstanding.
Left hand loaf via the freezer, as experiment has conclusively proved that it keeps better for the few days it takes to consume the right hand loaf in the freezer than on the shelf. I believe Italians believe in cooking their bread for rather longer, so that it keeps on the shelf for rather longer - but I like the soft English way.
The very satisfactory- if rather expensive - baking tins from Tavistock, first noticed at reference 1, just visible bottom right.
Reference 1: https://psmv4.blogspot.com/2019/05/shopping.html.
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