Sourdough White Bread

 I got this from Grant Bakes.

• Bread Flour 450g
• Water 150g
• Milk 100g (or 50g half and half with 50g water)
• Sugar 25g
• Salt 10g
• Butter 50g
• Sourdough Levain 100g

Sourdough Levain

    8g sourdough starter

    52g water

    52g bread flour

In the morning, mix active sourdough levain with the rest of the ingredients. Cover up the dough and let it rise at room temperature for about 6-8 hours, or until it roughly doubles in size. Do a few sets of stretch and folds every 45 mins to 1 hour.

Shape the dough into a ball and let sit overnight in the fridge.

Next morning, take out of fridge. Butter a bread pan. Flatten into a rectangle with stick side up. Roll into a cylinder the same length as bread pan. Let it rise for about 4 hours until the top is to the brim of the pan.

Bake at 400 F with boiling water dish in the oven for steam. Bake for about 35 to 40 minutes. Tent with foil if it browns too much after 20 minute mark.