Ms Sandwich Bread

Read about how I discovered this bread here. This recipe produces a light and airy loaf with a silky crust. Amanda likes it for sandwich bread. I bake it in my covered romertopf, so the recipe below has a high baking temperature, and it bakes for longer. If you're baking this in an open loaf pan, pre-heat the oven, reduce the heat by 75 degrees (F) and cut the baking time by 10 min(?)

This recipe makes a single loaf of bread.

Total Preparation Time

Total preparation time is ~8 hours (mostly waiting for slow sourdough to rise) with 15 minutes of actual preparation time.

10 min mixing
4-5 hours first proof
2 min preparation
20 min resting
1-2 hours rising
35 min baking

Ingredients

Bread Flour - 556g (It could maybe use a little more?)
Salt - 6g
Sugar - 40g
Starter - 26g
Water - 200g
Milk - 190g
Butter (softened) - 40g

Method

Mix the flour and salt and set aside
Mix the water, milk, starter, and sugar
Add dry ingredients
Mix dough until stretchy
Work in the butter
Cover and let proof for 4-5 hours
Divide into three balls, cover and let rest for 20 minutes
Roll each ball into long strips, fold in thirds lengthwise, roll, and put them side by side in baking dish
Rise for 1-2 hours
Bake at 450F (230 C) for 35 minutes

Prepared

250107 - I didn't have the milk until 2pm, so this got a late start, then there was a surprise social event that evening, so I moved it to the baking dish after proofing only 4 hours. It wasn't fully risen when I returned from the event 2 hours later. I warmed up the oven again and let it sit another 30min before baking. The loaf was smaller than I would have liked, but the crumb was good.
250212 - I used more water than milk because we were almost out. I let it do its first proof overnight (but it's freezing, and it barely grew)
250312 - I used more water than milk again, and I started it in the morning with cold starter. I did it with 556g of flour (my old notes said to use 500g + 30?). It barely came together, but I went ahead because I wanted to see how it would turn out. I think it was slightly too sticky when it came time for the second proof. Still, the bread rose well in the romertopf, and it produced a pretty loaf. I would have had a pancake if I'd tried to proof it on a sheet pan.