Hey guys, sorry for the last minute thing, but in the last stage of a Detmolder rye, Hamelman's 90% rye and will be proofing in about an hour.  Great results before when splitting the loaves (I forget, 1.5# and change), but I've got a lot of dough this time, and was thinking of just trying one, large loaf - very close to 2kgs.  I don't have much experience at all with rye breads, learning curve very new to me, so wasn't sure if there's a kind of size limit given the structural nature of rye.  Is this really encouraging a pancake? 

Previously, I've slashed the loaves and they've been wonderful in taste and mouthfeel, but with varying spring in the oven (the variability I'm learning about, as to why - I'm really going to take it easy in the mixer, today) and varying structure.  Thankfully, my wife is Estonian-blooded, so she and my son love dense, dark ryes...but trying to find some air inside a bread even this high in rye.  I've seen some lovely, relatively lighter slices on this wonderful forum. 

Given that, some desired leger quality, wasn't sure about a loaf this size. 

Please note, I'll be docking this loaf (or these loaves), with a chopstick, not slashing this time.

Many thanks, guys. 

Paul