I heat oven with thick baking stone to 435F, lower to 365F immediately after putting loaf into oven, and it reaches 196F after 75-85 minutes.
Recipe is closely based on the KA Vollkornbrot recipe, but over time I increased hydration because dough and baked bread always seem too dry, also I use a kind of Detmolder 3-stage fermentation and add whole/crushed spices. I thought to use a Pullman pan because without a lid the cracking that develops on top crumbles when toasted. The loaf doesn’t flatten, I am surprised how much it domes. One other variation on KA recipe: substitution of potassium chloride for 4/5ths of the salt in the recipe.

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