Soft Sourdough Sandwich Loaf

Feed starter in evening (Thursday PM)

Mix in AM (Friday)

Bake the following AM (Saturday)

Ingredients:

100g active starter

325-350g milk (or part milk/part water) - I used 340g

500g Bread Flour

1 whole egg + 1 egg yolk

30-50g butter

20-30g honey or sugar

10g salt

Directions:

1. Mix all ingredients (water+starter first) and incorporate into a shaggy dough

2. Let sit to autolyse for 30 minutes

3. Stretch and folds every hour x4 total S/Fs

4. Shape into long sandwich loaf and place in sprayed pan

5. Refrigerate for bulk fermentation. I did approx 20 hours

6. Take out to come to room temp and rise, approx 2-3 hours

7. Bake at 350 deg covered x25 minutes, uncovered x20 minutes