Just one try!! I’d say just know your loaf and how it normally expands and base the length off of that. You want it tight enough that it creates the shape but not so tight that it gets absorbed into the dough or makes the dough explode lol. Thinking back I would say I maybe gave it a two finger gap on this one? As I normally say with bread baking, go with your gut and it’ll usually turn out ok! :)