BAKE #17 -- DESSERT LOAF (recipe #37), ROUND 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 #16 (Large Soft Crust with Egg Loaf, item #61, 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 1000g for THIS loaf (dessert, round) and 1200g for Bake #16 (main bread, oblong) -- 1000/2200=45.5%, 1200/2200=54.5%. 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 throughout (no browning issue reported on this one). 30min -- good, +15min. 45min -- 185F, +10min. 55min -- 200F, +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). RESULT: looks really good. TASTE: pending, not yet reported. RECIPE STATUS: this bake's real data (lid-on-entire-bake, ~65min total to 204-206F, no add-in percentages recorded yet at this scale) being folded into recipe #37 now.