Well, this week I tried to make a bread in a form, let it rise there and then put the loaf inside the form into the cold oven and then start to heat up. This lead to a bread with much more air in it but it had the toast like feeling with sides and the bottom being more or less white.
I am thinking using another form to put the bread into. This is called rehrucken and is a half-round, lengthy form with large ripples. Putting a parchment paper into the form the bread will not go into the ripples but the ripples will allow the hot air from the oven to circulate under the bread making sure that the bread is backed at the bottom as well.
Slowly but surely I feel like Dr. Frankenstein working in my lab to worm the secret out from mother Nature on how to back Swiss style bread (or at least what I am used from my childhood).
Cheers - Andy