Bread Pitt
All recipes

Sourdough · Whole wheat

50/50 White & Whole Wheat Sourdough

Yield
2 loaves
Internal temperature
205–210°F

Bakes using this recipe

Bread Pitt's first finished loaf.

Bread Pitt's First Big Role

Bread Pitt 2.0 produced a successful first loaf with strong oven spring, good crust color, and good flavor. The crumb had a couple of large pockets beneath the score, suggesting the final proof could have gone a little longer.

Read the bake story

Method

  1. Combine both flours and water until no dry spots remain. Autolyse 45–60 minutes.
  2. Add starter and salt; mix until fully incorporated.
  3. Bulk ferment 10–12 hours at about 70–75°F, ending when visibly aerated, slightly domed, and risen about 50–75%. Perform 3–4 stretch-and-fold rounds about every 30 minutes during the first 2 hours.
  4. Divide into 2 equal portions and pre-shape. Rest 20–30 minutes.
  5. Final-shape and place in floured bannetons.
  6. Proof 1–2 hours at room temperature or refrigerate 8–16 hours. Bake cold-proofed loaves directly from the refrigerator.
  7. Preheat Dutch oven to 475°F. If baking sequentially, keep the second loaf refrigerated while the first bakes.
  8. Bake 20 minutes covered, then 20–25 minutes uncovered, until deep golden and 205–210°F internally.
  9. Cool at least 2 hours before slicing.

The final frame

What success looks like

  • Strong oven spring and good ear
  • Hearty but balanced crumb
  • Nutty whole-wheat flavor
  • Open but structured interior