BAKE #16 -- LARGE SOFT CRUST WITH EGG LOAF (recipe #36), OBLONG Dutch oven. DONE. SOURCE DOUGH: Large Sour Dough Soft Crust with Egg base (Breadmaker's Companion printout, 1100g flour version: 1100g flour/577g water/220g starter/24g salt/54g oil/11g malt/54g honey, theoretical 2041g dough), split into this loaf + Bake #17 (Dessert Loaf, item #62, same dough). Base ratios also standing separately as recipe #39 (Soft Crust Dough -- Base Ratios, no split/bake instructions attached). MIX: 1100g flour used (a bit more flour than planned), actual dough came out to ~2200g+ (heavier than the printout's 2041g theoretical). Water + starter mixed first, then rest of ingredients added. SPLIT (09/12/26): broken up after a 30min rest into 1200g for THIS loaf (main bread, oblong) and 1000g for Bake #17 (dessert, round) -- 1200/2200=54.5%, 1000/2200=45.5%. Confirms the 600g/500g Soft Crust split is a PERCENTAGE of the ACTUAL total dough weight, not a fixed flour-weight target. FOLDS: stretched & folded every 45min, 3 times total (different cadence than recipe #38's previously confirmed 1hr+10min timing). RETARD: 10 hours in the refrigerator overnight. BAKE (09/12/26): LID ON THE ENTIRE BAKE, never removed. 30min -- good, +15min. 45min -- 190F, browning too much under the closed lid, foil added directly on top of the dough (lid stayed on over that), +10min. 55min -- 202F, +7min. FINAL (65min total): approx 204-206F internal (USR369 said "104 and 106" -- read as 204/206F given both loaves were already 200-202F ten minutes earlier and finished baking; flagging this reading rather than logging the literal number, since 104-106F would not be physically consistent with the prior checkpoints). RESULT: looks really good. TASTE: pending, not yet reported. STILL OPEN FROM PRIOR BAKE: Large Soft Crust with Egg Loaf's taste from Bake #15 (item #60) was never reported -- still owed, separate from this bake. RECIPE STATUS: this bake's real data (lid-on-entire-bake, foil-for-browning technique, ~65min total to 204-206F) being folded into recipe #36 now.