Spotted a Pain de Mie recipe over at an eG thread  and thought it would be interesting to convert it to sourdough. I halved the recipe to make a roughly 500g loaf. The bread was delicious, nice mix of sweet/sour, soft crumb. The crust was so thin and crispy, that my finger accidentally broke a surface when I was taking it out of the tin. The crust was no longer crispy this morning. My family, not being fans of crusts, LOVED the bread.
100g bread flour
This puffed up to 4 times its volume in 7 hrs.
3 short kneads/rests within 30 mins