Pain de Mie: Sourdough Sandwich Bread. – Proof Perfected

Instructions Autolyse for 1 hour, leave 10g of water for later.Mix in the rest of the ingredients. First starter, 10g of water, salt. Then honey. Then soft butter. Bulk fermentation. Do 3 stretch-and-folds at the beginning, 30 minutes apart. Then leave it alone. Around 5 hours in total.Preshape into a round and let rest for 30 minutes.Shape into a pan loaf.Proof for 2-3 hours.Bake or retard overnight.