Proof bread style Sourdough Sandwich loaf
So being inspired by the Proof Bakery videos as well as having started selling my own loaves of sourdough from my home I'm kinda looking to expand into sandwich loaves.
So does anyone have any clue on the formula? John explains his entire ingredient list but no exact weights save for the brown sugar which is 900g for 30kg of dough, not flour. It's not exactly an extensive list
Starter 100%hydration (possibly 10% given they try to temp maintain their dough fermentation at 84F which funnily enough is that my house is at that temp for the most part)
Salt (Probably about 2-ish% for a usual amount in most recipes)
Brown Sugar (900g for 30 1kg doughs)
Butter (Looks like 2 (1lbs?) blocks of butter in the video)
But if in any case nobody wants to try and reverse engineer the Proof formula does anyone have any suggestions for a good simple recipe with the above ingredients that won't break the bank since it'll be for a very very small scale cottage bakery. So extensive experimenting is gonna be pretty difficult.