Classic White Bread, updated

This was updated Classic White Bread.

The ingredients were the same as before. I used Bread Machine only for kneading. For the first proof, I finally followed the original recipe from the Sono Baking Company Cookbook by John Barraicelli. Resting longer including deflating once.

As a result, It wasn't too much rise, so didn't become a funny mushroom shape like before. The crumb was super soft like usual but finer ever before. I remember the best ingredient of good bread is time.