Sourdough Sandwich Loaf

My friend, LT gave me some really active starter, decided to try hers today and I shall name her, Baby Sweet as I wanted to turn her into a sweet starter.I also wanted to try this recipe as the picture looks so inviting.  I wanted to omit some of the sugar but was afraid that it might alter the texture, so I just reduced it a little and also switch to raw sugar instead.
Another reason why I chose CS's recipe because she indicated a time.  I have poor time judgment so her guide really helped me alot.
Learning experience:
All went well until the next morning.  I actually did the final proof in an air-con room and a little over 6 hrs, ended up the dough was overproof.
Remove the extras and unfortunately, deflated a little.   Thankfully, the loaf turned out edible and the texture is soft.  Girl detected a hint of sourness though.
I think I will feed it in the morning instead of the night so that I can be up to monitor the proofing process.
Next round will start feed time at 7am instead.SourceLevain (5pm feed, 10-11pm ready)
50g starter + 50g flour + 50g water + 25g raw sugar
What you need:
260g bread flour
1 large egg
15g raw sugar
105g milk
5g salt
150g levain (sweet liquid starter from above, use at peak)
25g softened butter
20x10x10cm Pullman loaf tin
Method
Refresh the starter in a mixing bowl.  Cover and let it rest for 5 - 6 hours @ 28⁰C.Add all the ingredients (except butter) to the levain and on low speed, knead until it forms a rough dough.  Increase to sp 2 and continue to knead until smooth.
Add the softened butter, making sure it is fully incorporated.  Increase sp 3 and continue to knead until it reached windowpane stage.
Shape dough into a ball and bench rest for 10 mins.
Flip the dough and gently pressed down into a disc.  Fold the told sides, creating a rough triangle.  
Then roll down into a log that fits the desired pan size and place in Pullman tin.
Cover with cling wrap and proof until the dough fills 80% of the loaf tin for about 6-7hr @ 28-30°C.Bake in the preheated oven at 180°C for 35 to 40 mins.

Enjoy!

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