I have made Caroline’s Pullman bread before with the yeast water but I hadn’t done the dump and proof method mostly because l can’t the resist the pleasures of dough handling and shaping. The recent interest in 1/3 spelt recipes by Albacore and Trailrunner and my own desire for a more airy pan loaf with minimal time invested or wasted fits my schedule and short attention span these days.
While I was searching for specific ratios to find that sweet spot between batter and shapeable dough that Caroline described I remembered the King Arthur toasting bread which is a batter bread with a more open crumb. They have a version that is converted for sourdough which includes baking powder instead of baking soda which would reduce sourness although that might not be an undesirable choice with whole grain in the mix.
https://www.kingarthurbaking.com/blog/2021/06/09/toasting-bread-with-sourdough-starter-discard
I don’t have a lid for my Pullman pan but I like the slices to be square so I was guessing a little more than 400 gr TF should do the trick with a slightly overproofed loaf for maximum holes and flavor. I followed the Trailrunner recipe with” the trinity” and the flour in 3rds plus the addition of 1/2 tsp baking powder. I baked it in the toaster oven which was also has a proof setting that works well at 80 degrees. It took seven hours to fully proof.
Baked at 425 for 10 minutes then 375 for 40 minutes the last ten minutes after removing from the pan to help dry it out.
I’m pleased with the results it has a nice flavor, soft texture that makes a good sandwich and is nice when toasted. I will be doing some more tinkering and playing with variations.
All in all I am happy with the results and pleased with the ease it all came together. 
After dumping in the pan. 
Fully proofed
Tuna Melt from the griddle
Happy baking Don
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A good example of this kind of batter or porridge bread, nicely done. It's got the band of crust that I like to see - slightly crunchy yet delicate.
TomP
That means a lot. I have been following your work in this vein as well. I remember DanAyo did a mix and dump white Pullman that caught my attention a few years ago. Things have a way of circling back.
I have been moving towards simpler less middle of the day methods and spending more time with my starter. It seems ironic that a better crumb comes from an even less hands on approach. I guess shaping a pan loaf is like healthcare. First do no harm.
I am not sure how exactly I get that crust sometimes. Whether it is from fully fermented dough, a healthy starter or just a lot of butter in the pan. The crust is exquisite when it is first sliced.
Don
I think it's a combination of good fermentation and the butter. The crust always seem to be bubbly, and that must be from the fermentation, I think. The extra crispness and flavor probably come from the buttering of the pan. I have noticed that the crust gets a little thicker day by day until the loaf is gone, but it's always a pleasure when I bite through it.
I would venture to guess the USA bread pans do a nice job as does the Kerrygold butter. I am tempted to use the butter as a substitute for the oil in the recipe but that might pervert “the trinity” and make the yogurt somewhat redundant.
It stands to reason that the small amount of baking soda that I had never used before this time would also add some bubbles to mix.
Is it dump-and-proof style or more like no-knead-but-shaped style? I kinda looking for ideas to build formula for pipeable yeasted batter. Thanks!
Jay
Either way can work so there is lot's of room to play with.
It is thicker than a true batter like a cake or banana bread. I’m guessing it would depend on how much the gluten was developed and the hydration needed to make it extrude through a piping bag. A piped dream baguette would be an interesting challenge :) It would take someone with your flair for the exotic to pull it off.
I step out West and you fly off without me! MT your loaf looks amazing! Those holes! Has to be the baking soda acting with the acidity of the yogurt. Great idea … holy with Trinity. 🙏
In answer to the query about dough consistency, I’ve done everything from very shaped log to really batter mix and they ALL turned out perfectly. The end product hasn’t reflected the original consistency of the dough at all.
When I’ve posted about this hands off phenom I’ve said that it’s time that does it nothing more … well except the chemistry .
Yes Dan’s original post started me on this and because my memory isn’t what it should be I’ll have to beg the pardon of others who have promoted this . It’s truly wonderful. And I still recommend the trinity as started mostly by Danni and then I adapted everything I made to incorporate it.
I’ve been eating Walmart Ciabatta rolls and we have a loaf of Sara Lee rye… please don’t judge! I’m having WAY too much fun cycling and going out for jazz at the Congress Hotel here in Tucson to care what I eat.
Tomorrow is the farmers market… finally! We’ve got 2 more weeks here