What are the measurements of the loaf pan used to make the bread photographed for this post? I made this in my standard loaf pan and the slices ar...

Kristen, I made this again over the weekend using the hack mentioned in my last post to this thread. Actually, I let the combined ingredients sit in the loaf pan for about half and hour to hydrate; then I removed them, dried the pan and lined it with parchment, and repacked it about using only half of the loaf pan, piling it to the top of the pan and pressing firmly. (This was a standard 9" x 5".) It was stable enough to stand on its own, without the supporting foil that the hacked tart would require. I let it dry for about four hours, and then baked at 350 in the middle of the oven for 45 minutes; I removed it and baked open on the rack for another 45 minutes. Perfect. The loaf is nearly twice as tall as the first one I made. I'll add this information to the comments thread as well. ;o)

Kristen, I just confirmed that the classic Pullman loaf pan is 4" wide. I thing that would work really well, so I plan to get one for this purpose. In the meantime, I'm going to try hacking a not-as-long but taller loaf in a standard pan using this method: https://food52.com/blog/3500-hacking-a-tart-pan
Cheers! ;o)

We used a 9 x 5" loaf pan and you can probably get a sense of how tall it came out from the photos, since you know how tall a hazelnut is! It is a fairly squat loaf.