Allinson Bread with Sourdough

The late Thomas Allinson, who was a British doctor and a dietetic reformer, left us a very tasteful and healthy bread, bearing his name. This Allinson bread is a whole grain bread and contains no additions, so just (full wheat) flour, (much) water, (not so much) yeast and salt. I tried to bake an Allinson using a poolish, based on my own rye-based sourdough and just very little yeast. I posted about making a sourdough starter before (Sourdough Bread with Spelt). Because I have never seen an Allinson 'free-form' bread, and because the dough is very wet, 75% hydration, I use a loaf pan for baking.
I think that the result is very satisfying; the bread tastes great and has a nice crumb!
The evening before baking the bread I make my poolish:

poolish:
- 150 g full wheat flour
- 150 g water
- 1 tsp sourdough

In a medium bowl, whisk together the water and a teaspoon of sourdough. Add the flour and mix it until a smooth dough forms. Cover the bowl with plastic and let it develop during the night at room temperature.

The next morning the poolish will be ready for use: some air bubbles are visible at the surface and they are proof that the sourdough has developed well. Now you can make your dough.

dough:
- 350 g full wheat flour
- 225 g warm water
- 9 g salt
- 3 g dry yeast

Add the water and the flour to the poolish and stir until the flour has absorbed the fluid. Now leave it to rest for half an hour, covered with plastic wrap and allow the flour to hydrate. After this 'autolyse' add the salt and the yeast. Knead the dough in the bowl, using a rubber spatula and after a few minutes you can transfer the dough to the working surface. Don't dust it with flour, because the dough must stay very wet. I usually knead wet dough the Bertinet way. This way of kneading is actually a constant stretching and folding the dough, using your fingertips. Check my post about Sourdough Bread with Spelt for a more detailed explanation. After about 10 minutes of kneading the dough is ready for the the first proofing. Put it in a wet bowl and cover it with plastic wrap (I always use a transparent plastic pedal bin liner for this). Let it proof for about 40 minutes on a warm place (e.g. on a rack on the warming plate)..
After the first proofing, transfer the dough to a wet working surface, flatten it with your wet hands and form the bread so that it will fit in your loaf pan. You have to act very fast, because the dough will absorb the water from your hands and the working surface and becomes slippery and hard to handle. For baking Allinson bread I use a Chicago Metallic non-stick 1 lb loaf pan, measuring 21 x 11 cms, it works very well! Only grease it a little with some oil before putting in the dough and the bread will come out easily. Wrap your filled loaf pan in a plastic pedal bin liner and put it on a warm place for the final proofing. The dough is done rising when it has doubled in size and crested about 1 cm over the top of the loaf pan (it can take almost two hours, because full wheat flour isn't proofing very quickly).
Bake the bread in the roasting oven (half high) and put a baking tin filled with hot water under the rack for creating steam. Let it bake for about 15 minutes and transfer it to the baking oven for another 30 tot 35 minutes (also half high). You don't need any steam in the baking oven. When baking time is halfway, I always turn the bread, so that left and right side become equally coloured.

I have made several photos of the different stages of the kneading and proofing process:

ready for autolyse

ready for kneading

after the kneading

before the final proofing

after the proofing

after the baking