Sourcream Sandwich Loaf

This is an adaptation from Dan Lepard's sourcream sandwhich bread, to adjust for slightly smaller loaf and to use up my leftover doublecream. It has a beautiful tender crumb and crisp golden crust. I also mix with soy milk which further makes the bread softer. Very soft bread.

180ml cold soy milk (out of fridge)
100ml boiling water
*100ml double cream or sour cream (out of fridge)
1 tsp fine salt
1 tsp castor sugar or demerrara sugar
2 tsp of fast action dry yeast
450g strong white flour (bread flour) plus extra for dusting.
oil for kneading, I used olive oil.

Mix cold and boiling water together in large bowl/jug, stir in cream, sugar and yeast.
Separately in large bowl, mix flour and salt. Make a well in the middle.
Pour liquid content into flour bowl and mix till it forms a rough ball.
Cover bowl with cling wrap, and leave for 15 minutes.
Lightly oil hands and 30cm work surface (say 2 tbsp oil).
**Gently knead the dough, repeating twice more at 10 minute intervals, then leave dough covered with a cling film for an hour (or 50 minutes in warm weather). For 2nd and 3rd kneading, I dust work surface with flour before kneading.  Make sure cling film is a large enough as dough will about double its size.
Line a long 20-23cm long deep loaf tin with baking paper.
Pat the dough gently out to about 2 cm thick, roll it up tightly like a scroll, fold in the 2 pointy ends, and squish it seam-side down into the tin. Do not punch it, we want to hold on to the aeration in the dough.
Preheat oven to 200C/180C fan force.
Leave to rise until increase in size by 3/4 i.e about an hour, or 50 minutes in warm weather. Dust top with flour.
Just before putting dough in oven, put a large handful of ice into a baking tray in the oven below baking rack. This will create steam which aids the dough to rise further, otherwise the skin of dough will dry up quickly and form crust before dough gets a chance to rise further.
Place tin on baking rack and bake in oven about 35-37 minutes. Leave oven door slightly ajar to let steam out (by placing a wooden spoon in between) and bake another 5 minutes.

Note:

*The fat content in the cream is what gives the crust its tenderness, so do not be tempted by low fat substitutes. Make sure we give loaf plenty of headroom when come to bake it, as it has more "oven spring" than most. It actually rose 1 -2 cm within 5-8 minutes in the oven. For same reason, baking paper lining loaf tin need to be taller than height of tin if necessary. Dough rises to about 10-11cm height when final proofed, and to about 12 cm in the oven.

**When kneading dough, make sure movements are gentle, do not pound or tear the dough. Take edge of dough further from you and fold towards you, then with heel push down into the dough and slightly push and knead/stretch away from you. Give dough clockwise 1/4 turn and repeat folding, kneading, stretching.  Repeat this turn, fold, knead, stretch about 8 times, no more.

Bon Appetite!