I'm so happy to say that after so many tries of making white breads, I finally got the taste and texture that I wanted. Very very soft bread, with a good slightly burnt crust. Although without sugar, the taste is sweet, perhaps due to the water roux, the overnight dough and butter. This bread does requires time at least 12 hours waiting time, but with good planning, it'll work.
This type of bread is suppose to maintain its softness. Well, I will find out tomorrow. (yes - it remains soft even after 12 hours without toasting or heating up, 48 hours later and it remains soft, no heating up required, unless you really don't like cold soft bread)