Sourdough viennoise. Sandwiches for the weekend. 1 kilo bread flour + 600 ml milk + 50 gr sugar + 100 gr butter + 20 gr salt + 300 gr of mature stiff sourdough. Two hours of bulk fermentation. Once shaped, I let rise around 4 hours at room temp. The main key aspect in this bread is getting a good temperature of the dough in the mixer (26 to 28ºC). If you achieve it, the result is guaranteed.
See you. Abel (Mexico).