Pullman Pans: Will they steam bread?
I want to make some loaves like we do in my bakery's massive wood-fired oven, but in a home oven. It's a 100% whole wheat/whole rye with hydration at 100% or more. So it needs a high temperature and steam to get the crust and color. We bake these in uncovered pullman pans and COMPELTELY fill the oven up and seal it closed, producing a massive amount of steam.
I've only seen pullman pans with lids used for white sandwich bread. Does a lidded pullman pan hold in the steam created by the bread, the way in which a Dutch oven will? Don't want to mess around with throwing icecubes in a hot pan/misting the inside/other nonsense that can ruin my oven. The bread does not rise up to and above the tops of the pans, so a lid would not impair the bread in that respect. Any help you might have. Plan on placing the pans onto preheated fibrament stone to bake.
Otherwise, I'm looking to get a huge Dutch oven that can accomodate an uncovered loaf pan.