Ginsberg's Scalded Rye Bread and bread pans
Recently I made Ginsberg's Scalded Rye Bread (73% medium rye flour, 27% coarse rye meal, 87% hydration) where he calls for the loaves to be proofed and baked in a charlotte mold or two 9x4x4 Pullman pans or two 9x5x3 loaf pans. I don't have a charlotte mold and I have only one Pullman pan so I put the dough, divided in half, in the Pullman pan and a loaf pan. I had my doubts
Source: thefreshloaf.com