Couche or brotform of stiffer dough?

I've made Daniel Leader's Dark Silesian Rye several times now and always enjoy the flavor. I didn't like the round though and baked it in a loaf pan, losing some of the crust and texture. I tried a free-standing batard-like shape, and it spread too much during proofing. I suspect a brotform would not be deep enough and the dough would slop over the top. Could it be that the dough is just too slack? (I should add that I use regular rye flower instead of the white rye.)