A simple suggestion ...
I use my LaCloche and my long "Italian" clay bakers with preference for the first 12-15 minutes of baking ...they don't work though for loaves that are simply larger than these shapes (e.g. 3lbs Batards).
I tried using the cover of our stainless turkey pan the other day and the result was just perfect. The cover fits in a diagonal on my baking stone and allows for the covered (ovenspring) baking of quite large or small boules, batards, baguettes.
With that experience (that stainless steel works just as fine as clay) in mind I will design and build a custom stainless cover for my baking stone so that I will have the maximum space available for the ovenspring phase.
I thought I share this tought with you because most everybody (?) has a turkey roaster pan in the house.