white sandwich loaf v2

version 1

Strangely, or perhaps because the yeast is getting old, this batch took much less time to rise. Thankfully I had to courage to stop the final rise early. The crumb is also more airy, but that could be because I didn't do a good job deflating the dough. The final bread is quite soft because that, which makes it difficult to slice. You can see the indent from me holding the bread:

Step	Time	Temp
End of mix	1:40 PM	80
Fold 1	1:46 PM	76
Fold 2	13:53	77
Fold 3	2:02 PM	77
End of bulk	3:06 PM	77
End of pre-shape	3:40 PM	75
Start of baking	4:57 PM	-
End of baking	6:00 PM	210