For my sandwich bread (63% hydration) I do a poolish-like 1:1 blend using all (equal amounts) of the ice cold water (with sugar) and scalded milk (with salt), with only a small portion of the yeast (10-15%), with a 1-hour autolyse rest in the mixer bowl. Then add the remaining flour, soft butter, and a slurry of minimally hydrated yeast, and mix for 8-10 minutes with a 5 minute rest in the middle. Then proof covered in the fridge for an hour or two to double. Bench fold and shape, drop in pans for another hour to double and center to get 1” above top rim. 375 for 25’. Delish.

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