Stilly River Sage, you suggested doing a free-standing loaf.
I like such a loaf, and I've repeatedly tried it in the past, but with rather indifferent results. The loaf always more or less spread out, with a fairly sharp angle where the dome of the bread met the surface, instead of standing up with what I will call "sidewalls".
In the process of playing with this problem I did try adding extra gluten powder to the mix, but no luck.
I was not hurrying the rising time with extra moist heat, and I don't think I was skimping on rising time. I thought I had given plenty of time kneading.
Do you have any thoughts on what to do about this?