A group of us tried this bread as "rolls" and what you are describing did not work. The way we were able to get "rolls" as successful as the bread was to follow the recipe up to that point. If you have a lid or cover to a cast iron pot or pan, heat that. I have several LeCreuset's casserole bakeware where the lids are flat, and they work wonders for these. Put those in the oven to heat, just as you would for the pot, and when it's time to bake, place the "rolls" onto the lids and continue as directed.
Also, don't know if this has been posted elsewhere, as this bread has come up any number of times in discussion, but you can also "season" your dough during the initial mixing stage. We have done things like onion and dill (fresh, of course!), olive, using several types of olives evenly diced; pepperoni and cheese, just to nam a few.
I cook with wine.......sometimes I even add it to food!