Sour cream sandwich bread (Dan Lepard)

My son would not mind to have this bread everyday for the rest of the year, as said. :)
Love the sour cream flavour, soft tender crumb and crispy golden crust..

             
     Recipe: Dan Lepard ( The Guardian)
     Ingredients
    125g cold sour cream
    2 tsp salt
    2 tsp castor sugar
    1 sachet fast-action yeast
    550g strong white flour, plus extra for topping
    Oil, for kneading

ready to be baked

 I usually let the bread cool a bit, wrap it up with sandwich lunch paper wrap,
 then locked in a plastic bag, slice only on the next day morning breakfast.

we had cream cheese spread, top with smoked salmon and salad for this lunch here.

     Method
     1.  In a large bowl, mix the cream with 150ml cold water and 100ml boiling water, add in salt, sugar and yeast, then mix in the flour until it forms a rough dough. Cover and leave for 10 minutes.

    2.  Gently knead the dough for 10 seconds. Cover and leave for another 10 minutes. Do twice more quick knead for the 10 minute intervals, then cover and let it rise for an hour.

    3.  Butter the base and sides of a large, deep, 19cm long loaf tin or similar and line the base with baking paper. Pat out the dough to about 2cm thick, roll it tightly like a scroll, seam sides down into the tin.  Leave to rise for 60 to 90 minutes, dust the top with flour and bake at 200C ( 180C fan assisted/390F/gas mark 6 for about 45 minutes.

    note: (I filled a pan with hot boiling water on the lowest shelf of oven throughout baking)

good to keep for days..

another lunch..