This is a great sandwich bread and was based on a classic white loaf I have been making for some time. It has a really soft crumb and crust and this loaf had a really open crumb due to 20 hour refrigeration before baking. I had some time issues!
Here is the formula:
I mix flour and all of water together and make a shaggy ball. Allow to autolyse 20 minutes. Come back and add Starter and work into a dough then add oil. Knead approximately 10-12 minutes by hand (windowP test). Last two (2) minutes I add the salt. Dough should be tacky but not sticky. Grease a bowl and place dough inside covered with plastic. Allow to double in size (this bulk ferment will depend on your Starter) mine takes about 4 to 5 hours in a 71 degree kitchen.
Remove from bowl; divide into two equal portions and place in greased 8.5×4.5×2.5 pans cover with plastic and allow to double (should be at top of pans or a little above).
Place in a 375 degree oven for 20 minutes and then turn/rotate 180 degreees and bake another 15-20 minutes. Adding steam first 3-5 minutes. Should be golden brown and internal temp should be approx 200 to 205 degrees. I brush with butter and then remove from pans and allow to cool.
Great classic white loaf also used for rolls. Enjoy and please let me know how you like it. ( you may refrigerate overnight after placing in pans to rise. This will fully develope sour flavor. Remove and allow to rise 1 inch over pan then bake.)