Has ever made a hybrid bread?
I would like to make a bread that is half sourdough(actually sour) and sweet Hawaiian roll. Sorta going for a sweet and sour flavor profile. I feel that the difference in dough density and cook temperature of the two will be a problem. I plan to make a two layered pullman loaf using the tartine country loaf for the bottom and this http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-recipe on top and bake it at at 400F unit the internal temp reaches 212. Any thoughts or suggestions?