Pan size question and mixer question

i have made this Italian bread recipe on this site, (http://weightloss-slim.fit//recipes/italianbread%3C/a%3E%29%C2%A0several times and really like it, since I only have a sheet tray they spread out. I am looking to purchase USA Pan - any recommendation on best pan size, 10x5x3 bread pan or artisan pan 12x5.5x2.5. Thank you

mixer, I am on the search for a new mixer and have read good feedback on Ankarsrum, I have an old Viking! And insight is appreciated.

I've never used or seen an old Viking mixer, but I've heard they're good. What's wrong with yours? Broken? Too small?

The recipe you showed was meant to be used without a pan, and you can correct the spreading problem without getting a pan - BUT, if you like your bread in a pan then of course you can do it.

If you are in need of a new mixer, the Ankarsrum is great for kneading dough.

Mixer-just getting old and noisy when under heavier loads. How do I correct the spreading? Thanks