I baked a few loaves today!

1) everything bagel seasoning loaf with Parmesan cheese, and Monterey Jack cheese and a bunch of other spices

2) an Italian herbs and cheese loaf with a bunch of cheese and Parmesan and Italian spices

3) another Ube loaf that my Filipino friends are requesting at work. It has toasted coconut, Ube Hayala jelly, and white chocolate chips, with a Ube vanilla flavoring.

4) CRUMB SHOT

Bold Everything Bagel Open-Crumb Sourdough
I adapted my favorite open-crumb sourdough recipe into a bold everything-bagel loaf! It uses Parmesan for extra savory flavor, with the option of adding cheddar and Monterey Jack if you want an even cheesier loaf.
This recipe uses the full 13 g of dough salt and an everything-bagel seasoning containing 65 mg of sodium per 1/4 tsp.
INGREDIENTS
Dough
595 g bread flour

404 g water

119 g active 100% hydration starter

30 g water, held back

13 g fine salt

Everything-Bagel Inclusions
4 tsp everything-bagel seasoning

1 1/2 tbsp sesame seeds

3/4 tsp onion powder

1/2 tsp garlic powder

20 g finely grated Parmesan

50-70 g cheddar and Monterey Jack (optional)

Exterior Topping
2 tsp everything-bagel seasoning

1 tsp sesame seeds

METHOD
Autolyse: Mix 595 g bread flour with 404 g water until no dry flour remains. Cover and rest for 30-45 minutes.

Add the starter: Add 119 g active starter and mix until evenly incorporated. Rest for approximately 20 minutes.

Add the salt and held-back water: Add the full 13 g of salt along with the remaining 30 g of water. Mix gently until fully absorbed.

First fold: Rest the dough for 30 minutes, then perform one gentle stretch-and-fold.

Add the inclusions: After another 30-minute rest, gently stretch the dough into a broad rectangle. Evenly sprinkle on the following:
4 tsp everything-bagel seasoning

1 1/2 tbsp sesame seeds

3/4 tsp onion powder

1/2 tsp garlic powder

20 g finely grated Parmesan

Fold the dough back into a compact parcel.

Optional cheesy version: If using the cheddar and Monterey Jack, add 50-70 g during the next fold. Distribute it evenly and fold gently so you don't tear the gluten network.

Continue the folds: Rest for 30 minutes between folds. Perform only as many gentle stretch-and-folds or coil folds as needed for the dough to feel strong and hold itself well.

Finish bulk fermentation: At approximately 71-74°F, continue bulk fermentation until the dough has risen by roughly 50-70%. It should look puffy and aerated, show bubbles around the edges or top, and jiggle when the container is moved. Judge the dough rather than the clock.

Pre-shape: Turn the dough out gently, pre-shape with minimal degassing, and let it rest for 15-20 minutes.

Final shape: Shape with enough tension to hold its form without aggressively compressing the dough.

Coat the exterior: Lightly dampen the exposed surface, then press on 2 tsp everything-bagel seasoning and 1 tsp sesame seeds.

Cold proof: Place the shaped dough in a banneton and refrigerate for 10-16 hours.

Bake: Preheat your Dutch oven at 475°F for approximately 45 minutes.

Bake covered at 475°F for 20-25 minutes.

Remove the lid and reduce the temperature to 425-435°F.

Bake uncovered for another 20-25 minutes, or until deeply browned.

The lower uncovered temperature helps prevent the garlic, onion, sesame seeds, and seasoning from scorching.
Cool: Let the loaf cool for at least 1 1/2-2 hours before slicing.

BAKER'S NOTE
For the best balance, use the Parmesan for a stronger savory everything-bagel flavor while still protecting the open crumb. Add the optional cheddar and Monterey Jack if you want a richer, cheesier loaf, but expect the crumb to be slightly less open.
If anyone makes this, I'd love to hear how it turns out!