I’ve made Caroline’s Pullman bread earlier than with the yeast water however I hadn’t carried out the dump and proof methodology largely as a result of l can’t the resist the pleasures of dough dealing with and shaping. The current curiosity in 1/3 spelt recipes by Albacore and Trailrunner and my very own need for a extra ethereal pan loaf with minimal time invested or wasted suits my schedule and quick consideration span as of late.
Whereas I used to be trying to find particular ratios to search out that candy spot between batter and shapeable dough that Caroline described I remembered the King Arthur toasting bread which is a batter bread with a extra open crumb. They’ve a model that’s transformed for sourdough which incorporates baking powder as an alternative of baking soda which would scale back sourness though which may not be an undesirable selection with entire grain within the combine.
https://www.kingarthurbaking.com/weblog/2021/06/09/toasting-bread-with-sourdough-starter-discard
I don’t have a lid for my Pullman pan however I just like the slices to be sq. so I used to be guessing somewhat greater than 400 gr TF ought to do the trick with a barely overproofed loaf for max holes and taste. I adopted the Trailrunner recipe with” the trinity” and the flour in 3rds plus the addition of 1/2 tsp baking powder. I baked it within the toaster oven which was additionally has a proof setting that works properly at 80 levels. It took seven hours to completely proof.
Baked at 425 for 10 minutes then 375 for 40 minutes the final ten minutes after eradicating from the pan to assist dry it out.
I’m happy with the outcomes it has a pleasant taste, gentle texture that makes a great sandwich and is good when toasted. I can be doing a little extra tinkering and enjoying with variations.
All in all I’m proud of the outcomes and happy with the benefit all of it got here collectively. 
After dumping within the pan. 
Totally proofed
Tuna Soften from the griddle
Pleased baking Don
