Making a Tartine style loaf into the shape of a sandwich loaf
I love using sourdough or country style loaves for sandwiches because I love the crumb structure and crust development. The rich, dark, crackly crust is my priority.
The problem is that since these loaves are round, I can get maybe 4-5 similarly shaped sandwich slices from them before starting to get tiny little slices. I'd like to find a way to somehow bake these crusty loaves into the shape of a sandwich loaf so there is minimal waste and consistent slice size.
First, I'd have to get a pretty large loaf pan (at least 6-7 inches tall (I need a tall 'ceiling' for room), 6-7 inches wide, 10-12 inches long) that I haven't been able to find online, and I'll also need a way to cover the pans to trap in steam in order to develop my crust. The pan has to be tall enough and oversized so the dough won't rise above the edges of the pan because I'll have to cover it with a heavy steel sheetpan or something.
I've looked into Pullman loaf pans but they are simply too small for this task, like the other loaf pans I've seen.
So! Here are my main questions:
1. Is there a pan out there that fits these dimensions?
2. Will the crust develop on the bottom and sides of the bread if I use this method?