RECIPE: DoughCalc Large loaf printout (printed 8/26/26 1:54pm) -- 62% hydration, 2% salt, 20% starter. Total dough weight 1088.4g: Flour 600g, Water 349.2g, Starter 120g, Salt 13.2g, Malt 6g. Bake plan per DoughCalc: 475F -> 450F, lid on ~19-27min + lid off ~19-32min (Dutch oven, +45% vs reference recipe #19). STATUS: mix started ~2:41pm 08/26/26. BAKE: 15min lid on, then 25min lid off at 450F (40min total) -- internal temp only 182F (below 205-210F target), top darkening -- tented with foil, oven bumped to 475F to finish. RESULT: came out beautiful, very good. Exact total additional bake time and final internal temp not yet given by USR369 -- needed to properly correct DoughCalc's bake-time scaling formula for Large-loaf sizes (currently under-predicts for this size per this bake). Preset 'Large Loaf' (600g flour/62%/20% starter/2% salt/1% malt) saved to DoughCalc dropdown as item #49.