Sourdough Japanese Milk Bread that almost never was

I gave up on this bread 3 or 4 times! But it was meant to be baked...

Levain mixed Fri night.

Saturday morning I thought it didn't rise enough so I went out to an appointment. Hot back mixed everything in my bowl and last minute decided on a float test. It failed! Sunk to the bottom. So... Tossed everything I had put together in my bowl, about to quit on it and focus on the yeast version.

11am Saturday decided to feed the levain and try again.

But .... It barely moved all day!! Went to bed thinking... It's a lost cause.

7:30am Sunday the levain had doubled overnight! Float test passed!! Mixed .... Rest... Mix... Butter... Mix mix mix and it wasn't coming together. Very, very sticky!! Rest... Mix some more and then moved it to bulk ferment despite the crazy stickiness. Again thought... It's a lost cause! Added some flour after a few hours of bulk and let it sit....

3pm Sunday shaped and put in the pan. Resting again on my proofing mat but by 11pm, still an inch or so under the lip of the pan. Popped in the fridge. Once again... Lost cause....

7am Monday it hadn't moved much overnight but I pulled it back out to the proofing mat. By 11am it was up to the top of the pan, and by noon.... It was finally ready to bake!!!

And it's good! I'm amazed! Definitely has a sour tang compared to the yeast version but soft and pillowy.

Morale.... Trust the process. Don't give up!!!

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