By Autumn Kitchen. Sandwich Bread w Starter

Quest for no sour sandwich loaf. . To cater to my schedule, when I make these loaves, I prefer to build my levain before dinner (5pm) so that I can mix my dough before bed (11pm). Leave the shaped dough to proof overnight (6-7hr at temp of 28 to 30C) and bake in the early morning for breakfast. . Levain 50g starter + 50g flour + 50g water + 25g sugar . Ingredients * 260 g bread flour * 1 large egg * 25 g sugar * 105 g milk * 5 g salt * 150g levain (sweet liquid starter from above, use at peak) * 25 g softened butter * 20x10x10cm Pullman loaf tin . Method * First build the levain and leave it to rise to peak (it takes about 5-6hr at 28-30C for me). * Add the levain to all the ingredients (except butter) and knead until it comes together in a ball. * Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic. * Test the dough with windowpane. * Divide the dough into single, double or three, round it and rest for 10mins. * Shape the dough into your desired shape, be it single, double or three mound loaves. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 6-7hr at 28-30C). * Bake the bread in the preheated oven at 180°C for 35 to 40 minutes.

Good

% Daily Values based on a 2,000 calorie diet