RECIPE 7.38
PITA BREAD
Yield: 18 Individual Loaves
Method: Straight dough
Fermentation: Bench rest, 45 minutes.
Proofing: 25 to 30 minutes.
Fermentation: Bench rest, 45 minutes.
Proofing: 25 to 30 minutes.
Compressed yeast
2.75 oz.
80 g
8%
Water (temperature controlled)
19 fl. oz.
530 ml
53%
Bread flour
2 lb. 4 oz.
1000 g
100%
Salt
0.75 oz.
20 g
2%
Vegetable oil
3 fl. oz.
85 ml
8.5%
Total dough weight:
3 lb. 13 oz.
1715 g
171%
2.75 oz.
80 g
8%
Water (temperature controlled)
19 fl. oz.
530 ml
53%
Bread flour
2 lb. 4 oz.
1000 g
100%
Salt
0.75 oz.
20 g
2%
Vegetable oil
3 fl. oz.
85 ml
8.5%
Total dough weight:
3 lb. 13 oz.
1715 g
171%
- 1 Dissolve the yeast in the water in the bowl of a mixer fitted with a dough hook. Add the remaining ingredients and mix on low speed 3 minutes. Scrape down the bowl. Add more flour, if necessary, to make a stiff dough. Knead the dough on high speed until it is smooth and comes away from the sides of the bowl, approximately 7 more minutes. The dough should reach 77°F (25°C).
- 2 Cover the dough and rest 15 minutes. Punch down the dough and rest another 10 minutes.
- 3 Divide the dough into 3-ounce (90-gram) pieces. Round and lightly oil each piece. Cover the oiled dough and bench rest 20 minutes. Flatten each dough ball into a 6-inch (15-centimeter) circle. Place the dough on paper-lined sheet pans. Proof the dough in a warm, dry place until doubled in size, approximately 25 to 30 minutes.
- 4 Bake at 475°F (250°C) until puffed and lightly browned, approximately 8 to 10 minutes. Cool on racks to preserve the pocket in the dough.