Super Sandwich Bread (Pain De Mie) (Levain Bakery) - cooking recipe

Ingredients

2 teaspoons instant yeast
1 cup warm water
8 cups high gluten flour (bread flour)
2 teaspoons salt
8 ounces butter, cut up into small cubes (2 sticks)
2 cups buttermilk (or reg milk with 2 tsp of vinegar)
1/2 cup cool water
flour, for dusting

Preparation

Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator.
When dough has done proofing, preheat the oven to 375\u00b0F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.