> I shape my loaves so they are a bit elongated, not round like a boule.
> It might be called a batard. The slices are not large (maybe 3'' wide x
> 2" high) but that suits me just fine.

That's almost exactly my result. They are indeed nice little loaves, I
just want them a bit higher - maybe about twice as tall.

Also I'm a total newbee to making anything more than frozen pizza out of
a box, and don't know what i'm doing.

I enjoy trying, and appreciate all the suggestions from RFC.