One Day Sandwich Sourdough with Fresh Milled Flour

One Day Sourdough, Yes Please!!!
Right before bed:
Make a stiff starter from : 30 grams starter (does not need to be active) 30 grams honey, 60 grams water and 120 grams Fresh Milled Flour

Blend and knead, it will be a very stiff starter. Cover and let sit on counter overnight

First thing in the morning make Tangzhong
35 grams Fresh Milled flour and 175 grams milk
**Stir frequently over medium-low heat, it will thicken and become the texture of thick pudding (temperature needs to be at least 150ºF
**Remove from heat , place in bowl with cover and stick in the refrigerator for at least 30 minutes. (This can also be made the night before and kept in the refrigerator.

In a mixer add:
300 grams water
75 grams honey or 62 grams cane sugar
45 grams oil
500 grams Fresh Milled hard wheat
15 grams vital wheat gluten
12 grams salt
Add all of the Tangzhong and Stiff starter
**Knead 10-12 minutes and place in a lightly greased bowl, with a lid
Put somewhere warm 3-5 hours
**Shape into a large loaf pan (I have used 13x4 and 10x 5
Cover and let rise 3-5 more hours. Check on the dough by the 3 hour mark
Once it is above the side of the pan, pre-heat the oven to 350ºF/ 175ºC
Bake 40-50 minutes, until the center reaches 200ºF
**Remove from pan to cool completely before slicing

For a 9x5 pan
Make Stiff Starter: 24 grams starter, 24 grams honey, 48 grams water, and 96 grams Fresh milled Flour

Tangzhong: 140 gram milk and 28 grams Fresh Milled Flour

In the mixer: 240 grams water, 60 grams honey, 36 grams oil, 400 grams Fresh Milled Hard wheat, 12 grams Vital Wheat Gluten, 10 grams salt, all of stiff starter and all of Tangzhong