Someone brought me a 16x4x4 1/2 inch Wilton Pullman style aluminum pan, which I'm grateful for as a pullman pan costs over $100 here.  

My greatest concern is the yeast.  Tardi-Pan, which is a Mexican brand.  The good news is that Tardi-Pan IS a SAFMEX product, which makes SAF Instant Yeast.   Although Tardi-Pan is an instant yeast, I don't know which catagory of SAF Instant it falls into, there are a variances in each color.  I used an white pastry flour and added the Tardi-Pan yeast dry to the mixture.   The dough responded nicely and came out nicely  in the pan while baking it at 435 degrees F for only 30 min on the midddle rack in an electric oven.  We are at 5000 feet.  I'm wondering if I should have baked the loaf on the lowest rake as it was a little brown on top?  My heart break came when it came time to take the bread out of the pan.  I slide a thin metal spatuala along the sides and for the most part, the bread slid out, but a piece came off of one corner end.  Why does it stick to the pan & how can I prevent it from happening again w/out greasing the pan?  The loaf is cooling on it's side, crust is hard and due to the broken piece I can tell the inside is soft.  I'm wanting to cool the loaf, wrap it and let it do it's thing in the fridge for a couple of days Julia Child style before cutting into it.  Appreciate any help.  

If anyone knows how I should be working with the Tardi-Pan Instant yeast, whether the loaf should bake on a lower rake will prevent browning so much on top, and how to keep the loaf from sticking and breaking off while sliding it out of the pan?