sourdough sandwich bread (takes all day!)

https://foodgeek.dk/en/sourdough-sandwich-bread-recipe/



Make the Levain the night before:
15g starter
30g water
30g flour (all purpose)

leave it for 9 hours..


12pm Mix and autolyse (30 mins):

stir together:
450g all purpose flour
30g cane sugar
10g salt

add:
200g water
100g milk

cover and rest for 30 mins (to autolyse)

cube 50g butter and let it come to room temp


1pm Combine butter: (15 mins)

use a mixer to mix in levain, autolysed dough, and then slowly add butter until all combined (use the bread machine).  let it rest for 30 mins before starting stretch and folds



2pm....Stretch and folds(1.5 hours  + stretching time):

Do 3 sets of stretch and folds spaced out by 30 minutes.

At the end of the third set, do a windowpane test to check gluten development and add more sets as needed.

6pm fermentation (2 to 4 hours): 

Then put the dough in a bulking container and let it sit until it's grown about 25-50%. About 2-4 hours.


preshape
Then grab the dough and put it on your unfloured kitchen counter.
shape each piece into a round using your bench scraper.

line the bread pan with baking paper (or butter/oil the pan instead)
Final shape:

Lightly flour your counter and flip the dough onto the flour.
Degas the dough and tease it out into a rectangle.
Pull the bottom of the dough out and fold it up about a third.
Then repeat from the left and the right side.
Roll the dough up tightly so that the seam ends up underneath the loaf.
Move the loaf to the tin 

10pm Final rise: (1 hour?)   overnight in fridge?

Then let the dough ferment somewhere warm until it's grown about 50-75%. In the pullman tin it should be about 1 inch/2.5 cm from the edge.

take out from the fridge 2 hours before baking so the dough can get to room temp (and wake up)

When you can see the dough is about ready heat your oven to 220°C/425°F.
If using an open pan, you should glaze the bread with an egg yolk mixed with one tablespoon of milk.

Bake the loaves: (35 mins)

Add the bread to the oven and bake for about 35 minutes.
Then turn down the temperature to 190°C/375°F and bake for another 10-15 minutes until the bread registers 99°C/210°F on a probe thermometer.
Then take out of the oven and let it cool completely on a wire rack.