SOFT Mixer Sourdough Sandwich Loaf

 150 g Fed Starter

340 g Milk (2%)

100 g Cream

600 g Bread Flour

8 g Salt

105 g Honey

55g Butter - ROOM TEMP (1/2 Stick) - mix in later

Add starter, milk, cream, flour, salt and honey to stand mixer bowl and KNEAD for 7-10 min until ingredients are well incorporated and dough begins to ball up.

Next add in Small Chunks of BUTTER one at a time while mixer is running. Do NOT add another chunk until the last one is fully incorporated into the dough.

Once butter has been added - KNEAD for 15 MIN (Speed 2 ONLY - Kitchen Aid - mixer gets HOT) to achieve WINDOWPANE.

Move to Bowl to Rise - Cover and let RISE 6-8 hours - until doubled - does not bounce back when poked.

Once Risen - Oil and Flour - 2 ct. 5x9 bread pans. Set aside.

Flour Counter - Dump out Dough - Divide in 2 - Shape into Loaves.

(Can add in Cinnamon, Brown Sugar Swirl)

Place in Bread Pans and cover with plastic - either in bread bag where the tops won't get touched or oil tops of dough and drape plastic over - Goal to prevent drying out.

Let Rise again 4-6 hours or until 1-2 inches above pan edge.

BAKE: Preheat oven to 400 degrees - once heated add loaves and turn down to 350 degrees - Bake for 40 minutes.

COOL: Remove from pan after 10 min - Cool for 2 hrs before cutting.