RECIPE: Master Dough -- Large Loaf + Dessert Bread (Combined Batch, Split), recipe #38 -- egg-enriched master dough (950g flour, 519g water, 190g starter, 20.2g salt, 9.5g malt, 48g oil, 1 egg, 60g honey) mixed as one batch, then split 63.2%/36.8% by ACTUAL weighed total (not a fixed number -- last test batch came in at 1980g, split 1250.5g/729.5g) -- Large Soft Crust with Egg Loaf portion stays plain, Dessert Loaf portion gets sugar/cinnamon/dried fruit/toasted nuts folded in after the split. Folds every 1hr + ~10min to actually do each fold (confirmed 09/08/26). NAMING (confirmed by USR369 09/09/26 -- applies to this bake and Bake #16): the two loaves from this Master Dough split are the LARGE SOFT CRUST WITH EGG LOAF (recipe #36) and the DESSERT LOAF (recipe #37). Use these names, not generic labels, in every log entry going forward for any Master Dough split bake. TWO LOAVES FROM THIS ONE BATCH -- tracking both under this same Bake #15 entry since they came from one dough: - LARGE SOFT CRUST WITH EGG LOAF (recipe #36), plain, ~1250.5g at last actual weigh-in. RESULT: PERFECT (confirmed by USR369 09/09/26). Baked longer than the recipe's 35-40min estimate -- big loaf, egg-enriched, lid kept on the entire bake per USR369's call rather than switching to the uncovered finish, since it was already browning well under the lid. Internal temp path: 160F -> 180F -> ~200F, finished in the 205-210F target range. DONE. TASTE: pending, USR369 to report back. - DESSERT LOAF (recipe #37), sugar+cinnamon+dried fruit+toasted nuts folded in, ~729.5g at last actual weigh-in. Internal temp checks: 25min -> 140F (corrected from an earlier 150F mislog); +10min more -> 160F; +10min more -> 185-190F, lid taken OFF for the uncovered finish; +10min more -> 202-204F -- pulled, moved to a sheet pan (silicone liner) for another 5min for direct/dry heat since fully exposed; +5min more -> 204-205F, foil on top for the final 5min push -- carryover heat landed it in target range. DONE. TASTE: WONDERFUL -- better than USR369's expectations (confirmed 09/09/26). NEXT: Large Soft Crust with Egg Loaf taste still pending -- once that's in, close this item (both loaves fully done incl. taste) and complete the dual-write to Kitchen-Sourdough-Bake-Log.xlsx per SOP-KITCHEN-LOG.md.