My bread is a cube, your argument is invalid. Turns out a 300g flour recipe will make a perfectly adequate 12cm cube of bread if you actually let it rise for long enough - this thing sat in the cube tin for about 90 minutes in the early spring sun. I got one unnervingly perfect square of bread out of it before it started to bend under the force of being cut. Having solved the shape question, I now need to upgrade my bread knife to one that actually cuts.