Same day sandwich bread

First time I can honestly say this bread is just how I wanted it…soft, chewy crust and light, delicious non-gummy crumb! Link to recipe inspo in the comments. I found her video super helpful specially when determining when it’s ready to bake.

This is 1/2 of the recipe. The second loaf is fermenting in the fridge to bake tomorrow.

300g starter
650g water
1000g bread flour
40g sugar
20g kosher salt

Mixed all by hand to shave dough about 5 minutes. Rest 30 min. 3 rounds for S&F.

Bulk till doubled.

Split dough into two. Shaped and placed in greased loaf pans. One in fridge for baking tomorrow. One allowed to proof at room temp for a couple of hours till poke test recovered slowly per video.

Baked 400F for 15 with steam. Additional 30 minutes with no steam till dough temped at 200F.

Brushed with butter out of the oven and waited 2 hours to slice. Finally no sign of gumminess!!