So sorry if this question has already been asked; I promise I did try to actually read through all the comments but they are extensive!! (Though quite fascinating; I learned a lot was definitely getting sucked in and realized my time was ticking away!). I have been baking various types of sourdough loaves for the past 4 years or so. Mainly pure sourdough for the first several years, which was delicious, thanks to my trusty and very hardy starter (i.e. I no longer really measure out the flour/water ratios, I just do it by sight and feel, and it seems to be flourishing and working great). But I switched to a yeasted sourdough sandwich bread several months ago, so that a)we could have loaves on a slightly faster timeline (imperative with 3 kids ages 4 and under) and b) I could make a really huge loaf, to fit into a Pullman loaf pan (again, so that it will make enough bread to feed my super bread-hungry toddlers, preschooler, husband, and self!) and only have to make bread every 5 days or so. Would this recipe work ok in my Pullman loaf pan? The pan does have really high sides and it is quite long, so I'm wondering if the sourdough will have enough rising power to reach the top of it? (For reference, the pan dimensions are 4 in. deep, 16 in. long, 4 in. wide). Can I use the amounts in the recipe as is? Any tips to making this work for my pan/adapting it? Thank you!

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