high hydration pain au levain in a loaf pan?

So I've been making high hydration, part whole wheat pain au levain (spiked w/a tiny bit of commercial yeast)  with great success according to the following schedule:  mix the leaven in the AM, autolyse/mix dough in the early evening after work, shape the dough & do an overnight fridge rise in bannetons, bake the next AM (dough cold from fridge in a covered cast iron pot).  I love the schedule, as it easily fits into a weekday....BUT:

I'm wondering if anyone has tried a 70% hydration pain au levain baked in loaf pans, with an overnight refrigerated rise in the loaf pans?  If so, please comment:  how was the crust, texture, flavor?  I'm concerned that everything will stick like the dickens & I'll be chipping burned crust out of the loaf pans for the next week.  Any tips appreciated prior to my upcoming experiment.  Thx.