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Before bed: Prepare levain by mixing 14g active starter + 70g flour + 70g water, and let it rest overnight around 75-78F ~10 hours until fully peaked.
Next day: Measure out the butter and allow to come to room temperature out on the counter (takes approximately 45 minutes).
In the bowl of a stand mixer, combine peaked levain, water, and flour.
Knead with the dough hook for 5-8 minutes until thoroughly mixed. Cover and let rest in the mixer bowl about 30-45 minutes.
Add to the bowl the salt, sugar, and milk powder, and knead with the dough hook another 5-8 minutes until well-mixed.
A pat at a time, add the softened butter while the dough hook kneads the dough. Continue kneading a total of about 8 minutes until all the butter is incorporated.
Tip the dough out of the bowl and into a clean bowl or flat Pyrex 8x8” dish. Cover and let rest 1 hour around 78F.
Perform a coil fold on the dough to add strength and redistribute the heat. Cover and let rest another 3 hours around 78F.
Liberally flour your countertop and tip the dough out. Lightly degas and shape as an elongated batard and transfer to your parchment-lined sandwich tin.
Cover, and proof until the dough has risen just above the rim of the tin (at 78F, this takes me around 5 hours).
Preheat the oven for 30 minutes to 425F.