Jacob's Personal Sandwich Bread Recipe:

A journey to create my own bread recipe from scratch (no pun intended)

Version 9

For version 9 (versions 1-8 can be found here.), I held everything steady, but increased the malted milk powder from 1.8% to almost 5%. This meant 40g of MMP vs the 15g I was using in previous batches this size. I'm still leaving out the potato flakes. I may experiment with them again later, but since we don't seem to miss them much, this keeps the recipe much simpler.

Here's what things look like for v9:

Ingredients	Weight	Baker's Percentage
bread flour	815g	100
yogurt whey	525g	64.4
instant yeast	15g	1.8
salt	15g	1.8
malted milk powder	40g	4.9
sugar	15g	1.8
egg	1	--

Some notes on the process:

I started with only 775g of flour and had to bump it up to the 815g after the kneading process had already started. Lindsey noticed it seemed really wet, and that made me realize I had forgotten to compensate for the missing potato flakes.
I didn't perfectly split the dough, but I never really do. So, one loaf was larger than the other.
It definitely more than doubled in size, but not too much

This version turned out great. Just about perfect. It is over-the-top soft and fluffy, but still stands up to butter and spreads well. It is delicious toasted, and the malted milk powder increase gives it a nice taste. The one thing I want to do is make it again the exact same way and see if it comes out with the same level of softness. Since I didn't measure right, this one could just be a happy accident that I can't replicate.