KAF Everyday French Loaf

Trying to improve my KAF everyday French loaves and have a couple of questions -

  1. If subbing BF for AP, what should I be adjusting?
  2. If no brotforms or couche / transfer peel and I want to do oblong loaves, would trying to proof in cloth lined loaf pans work? Or better to mimic a couche with a flour lined linen cloth and some side reinforcements? What’s best way to transfer without a peel?
  3. If no lame which is best? Xacto knife, paring knife or chefs knife?

Pictures from 3 different attempts. First attempt misshapen, 2nd pretty good but cuts weren’t keep enough and no photo of inside, 3rd attempt switched to BF and a lot denser

Thanks!