I’ve made Caroline’s Pullman bread earlier than with the yeast water however I hadn’t performed the dump and proof technique principally as a result of l can’t the resist the pleasures of dough dealing with and shaping. The latest 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 brief consideration span lately.  
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 cut back sourness though which may not be an undesirable alternative with complete 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 a bit of 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 nicely at 80 levels. It took seven hours to totally 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, mushy texture that makes a great sandwich and is good when toasted. I can be doing a little extra tinkering and taking part in with variations.

All in all I’m pleased with the outcomes and happy with the benefit all of it got here collectively. 

After dumping within the pan. 

Absolutely proofed

Tuna Soften from the griddle 

Joyful baking Don