NAMING (confirmed by USR369 09/09/26): the two portions in this recipe are the LARGE SOFT CRUST WITH EGG LOAF (recipe #36) and the DESSERT LOAF (recipe #37) -- use these names, not generic 'portion' labels, when logging or referring to either one. Combined master-dough version of Large Loaf -- Soft Crust with Egg (recipe #36) and Dried Fruit & Nut Dessert Bread (recipe #37) -- mix one big batch, split it after the first fold, finish each portion separately. This is the plan USR369 worked out for a workday bake: mix before 11am, split at the 1st or 2nd fold, shape and retard overnight, bake ~6-7am the next morning. HONEST NOTE ON RATIOS: combining both recipes' base ingredients into one dough means the blended hydration/percentages land somewhere between the two original recipes rather than matching either exactly (roughly 52.5%-58.3% hydration territory depending on how you calculate it) -- in practice this is a small enough difference that it shouldn't meaningfully change either loaf's outcome, but once split, each portion is fermenting on its own from that point forward. Judge each one by its own feel/timing, don't assume they'll hit "puffy and jiggly" on the same schedule -- the Dessert Loaf especially, since its added sugar slows fermentation somewhat. SPLIT RATIO: roughly 63% / 37% by weight (matching the original 600g / 350g flour split between the two source recipes) -- weigh the combined dough after the first fold and divide accordingly rather than eyeballing it, since an uneven split changes how each portion bakes (timing/size assumptions in the steps above assume a reasonably accurate split). See recipe #36 and #37 for the full individual context/history behind each portion's technique choices (egg's effect on the Large Soft Crust with Egg Loaf, the fruit-and-nut technique research for the Dessert Loaf) -- this recipe is the merged, single-session version of doing both from one dough. CORRECTED 09/08/26: the original split instruction only gave the flour-weight ratio (600g/350g, i.e. 63.2%/36.8%) without converting that into the actual total dough weight to divide by on a scale -- USR369 caught this gap. Fixed: step now states the real total combined dough weight (~1846.7g) and the actual gram split (1166g Large Soft Crust with Egg Loaf / 680g Dessert Loaf), applying the same 63.2%/36.8% ratio to the WHOLE dough (flour+water+starter+salt+malt+oil+egg+honey), not just the flour portion. MADE PERCENTAGE-BASED 09/08/26: USR369's actual dough weighed in at 1980g, not the theoretical 1846.7g -- real ingredient/measurement variance is normal batch to batch. Rewrote the split step so it leads with 'weigh your actual dough, split 63.2%/36.8%' as the primary method, with the theoretical grams kept only as an example, not something to rely on directly. This makes the recipe robust to normal variance instead of assuming an exact weight every time. FOLD TIMING SET 09/08/26: USR369 confirmed 1hr rest between folds (not the recipe's original 30-60min range), plus an additional ~10min to actually perform each fold -- so budget about 1hr10min per fold cycle, not a flat 1hr. REAL BAKE TIME + ELEVATION NOTE (added 09/09/26, from Bake #15, first real bake of this combined recipe) -- USR369 bakes at 5,500ft elevation. LARGE SOFT CRUST WITH EGG LOAF: result PERFECT, lid kept on the ENTIRE bake (deviation from the written step's covered~35-40min + uncovered 4-5min finish) because it was already browning well under the lid -- internal temp path 160F -> 180F -> ~200F, finished 205-210F. DESSERT LOAF: ran noticeably longer than the written covered ~25-30min + uncovered 8-12min (~33-42min total) -- real checkpoints were 25min covered -> 140F, +10min -> 160F, +10min -> 185-190F (lid off here, ~45min covered total), then +5min uncovered -> 202-204F, +5min more on an open sheet pan -> 204-205F with foil, +5min final -- total time to target close to 60min. This matches the platform's standing altitude finding (DoughCalc's altitude note, Sourdough Bake #1/#2 bottom-burn notes): above 5,000ft, bakes commonly run longer than the printed time at the same temp -- go by internal temp (205-210F), not the clock. UPDATED BAKE STEP FOR THIS ELEVATION: Dessert Loaf covered ~40-45min then uncover 10-15min watching color closely (sugar/fruit brown fast); Large Soft Crust with Egg Loaf, if browning well under the lid, keeping the lid on the whole bake (skipping the uncovered finish) is a reasonable call at this elevation rather than a fixed 35-40min+4-5min split.