Bread Pitt Sourdough — Control Loaf

Method

1. Mix flour and water until no dry flour remains. Cover and autolyse 30 minutes.
2. Add starter and salt. Mix until fully incorporated and slightly elastic.
3. Begin bulk fermentation.
4. About 45 minutes into bulk, laminate: stretch the dough into a thin sheet on a lightly wet counter without tearing, then fold into a tight packet.
5. About 1 hour later, perform one round of stretch and folds. Repeat another round about 45 minutes later.
6. Let the dough rest undisturbed until it has risen about 50–60%, looks aerated and slightly domed, and gently jiggles.
7. Pre-shape into a loose round, gently removing only very large bubbles. Bench-rest 20 minutes.
8. Final-shape into a tight boule and place seam-side up in a floured banneton. Rice flour is recommended for easier release.
9. Cover and refrigerate 10–14 hours, targeting about 12 hours.
10. Preheat oven and Dutch oven to 500°F for 45 minutes.
11. Bake directly from the refrigerator. Turn onto parchment and score with one angled cut, 30–45° and about ½ inch deep.
12. Bake covered 20 minutes at 475°F. Remove the lid and bake 20 minutes at 450°F.
13. Cool at least 2 hours before slicing.

Notes

• Lamination significantly improves structure and crumb.
• Do not wait for the dough to double during bulk.
• Bulk-fermentation endpoint is the critical variable for oven spring.
• Cold proofing improves crust and scoring.
• Handle gently during shaping to preserve gas.