Bread

My favorite bread recipe of late does not include detail on what kind of pan to bake the loaf in. I've typically baked it on a cookie sheet, but after sharing the recipe with a friend and she questioned what to bake it in, my brain started to wonder. Is the loaf flat because I am not great at shaping the loaf? Or is it because I haven't been baking it in the correct pan?

I made a double recipe this week and baked one loaf on a cookie sheet like normal, but made sure to tuck the loaf in more firmly than usual. The other I baked in a dutch oven.

Can you tell which is which? q

The one on the left is the Dutch oven bread. The one on the right did get higher than typical, and I think that's because I formed it better than usual.

How will it do in a loaf pan???