Yeast Water & Sourdough Pain De Mie

A continuation of my yeast water exploration this is a shot at making a classic sandwich loaf. It is 40% whole grain, a combination of Turkey Red, Durum,  and white wheats (I was using up the last bits of the canning jars the grain is stored in) and 60% AP a local store brand that I find comparable to KAF. There is DMS, butter and an egg also. Most of the hydration comes from the yeast water and the water half of my recently refreshed starter of which 120g was used in the loaf containing 500g total other flour. I intended to make the loaf all in one day but was interrupted twice once during bulk fermentation for an overnight retard and once during proofing for about a four hour retard. The bread was baked in a pullman pan @ 350F until internal temp reached 205F with the lid removed after 25 minutes. The shape and crumb came out just as hoped but there is more of a sour note,  due to the retards, than expected. It will make good sandwiches and the french toast that is for breakfast.

Stu