Pain de Mie
First time trying a Pain de Mie style bread. Generally followed Maurizio's recipe, except used smaller inoculation, and just directly used my refrigerated rye starter. Formula, scaled for 1 loaf: https://fgbc.dk/1kbm
Mixed everything except butter, left to hydrate for around 30 min, then kneaded in soft butter and developed some strength with slap&folds. I actually started really liking kneading in butter by hand: takes some time, but leaves hands smelling buttery, and the dough feels very nice and silky smooth. Left to bulk at 28C. Got distracted with a long work meeting and by accident left it to grow more than double in size, in around 11 hours altogether! The biggest bulk rise I've had, probably, and way more than what I wanted, and should have stopped much earlier. Regardless, it was late, so shaped into a pan loaf (already felt a little overfermented, but totally manageable) and put in the fridge overnight. In the morning wanted to let it rise, so warmed up at 28C until it felt like room temperature, and clearly rose (didn't rise much in the fridge). Baked as Maurizio recommended, after giving it an egg wash. Had a very big oven spring, so probably could have final proofed even more. Top crust got torn a little too.
Tastes good! A little more sour than I expected, but that's what I get for getting distracted for a few hours. I'll bake it again with more attention :)
Also, nice to have an enriched dough rise so well after the recent fail, although the level of enrichment is not really comparable.