Recipe for soft loaf

Recording this for reference purposes.

This recipe is divided into core and non-core bits. Makes 2 medium loaves.

Core ingredients.
1. 450g bread flour
2. 290g milk (can form part of the milk weight with heavy cream. Not too much).
3. 50g fine white sugar (brown sugar also can - but loaf will be brown inside).
4. 8g salt (mixed well into the flour)
5. 8g instant yeast
6. some kind of fat. 75g butter, or 45g olive oil.

Non-core ingredients example (all optional).
7. 2 teaspoons of the best pepper you can find.
8. rosemary (prob 1-2 teaspoon of chopped bits)
9. Some chopped olives

Method.
10. Put milk, sugar and yeast into mixer with dough hook.
11. Mix well on low.
12. When mixture is slightly foamy, with the machine running, add flour/salt by the spoonful at first, then more rapidly.
13. wait a min or so. Then add the non-core ingredients.
14. wait another min. Then add the fat.
15. increase speed to medium.
16. Knead for about 17-20 mins or until the dough sticks together and starts picking away from the bowl. If by kneading by hand, perform the window pane test.
17. Take dough out and prove until dough doubles. In the oven proving mode, about 25 mins at 33C. Proving outside, maybe 50 mins in Singapore weather.
18. Tip dough out to floured surface. Divide the dough.
19. gently fold the dough a bit. e.g. take one side and stretch, then fold in. Repeat with other corners.
20. shape the dough. Gently stretch dough into rectangle with one side the same length as the baking container. On the other length, just stretch it then roll the dough back into a log.
21. The dough should expand about 3 times in baking, so the container should be suitably large.
22. Prove the dough until 1.5 to 2 times. Spritz dough with water.
23. Preheat oven to 175C (maybe 180-190 for non-steam oven).
24. Dial steam assist to 50% humidity.
25. Slash the dough.
26. Put baking containers in oven. Bake for 10 mins at high humdity (I used to throw water into the oven).
27. Turn down humidity, and continue baking until the bread turns well browned.
28. take out and cool.