Sourdough Pita Bread
A soft, thick and strong white Pita bread which is naturally leavened.
Servings: 14 Pita
Cost: 4
Ingredients
Sourdough Culture - 12-16 hours to mature
- 206 g ABC+ 11.5% White flour
- 206 g Water
- 35 g Mature liquid sourdough starter
Final Dough
- 345 g Water
- 440 g Mature Sourdough Culture
- 674 g ABC+ 11.5% White flour
- 18 g Salt
- 6 g Yeast
- 37 g Sugar
- 40 g Olive Oil
Instructions
Prepare Sourdough Culture
- Mix together the water, flour and mature liquid starter.
- Set aside covered at room temperature for 12-16 hours until fully matured.
Make the final dough
- Mix together all the ingredients in your KitchenAid bowl or spiral mixer.
- In a KitchenAid, mix on speed 2 for about 8 minutes and rotate once or twice to make sure everything is well incorporated. In a spiral mixer: 5 minutes (speed 1) and 3 minutes (speed 2).
- Bulk fermentation 90 minutes with 2 folds, one at 30 minutes and one at 60 minutes.
- Power up your oven to its maximum temperature (500°F+)
- Divide 4 oz pieces and pre-shape into round balls. Cover and allow to rest 30 minutes.
- Use a rolling pin to make 1/8" thick discs. Place discs on a well-floured baking sheet and proof covered for 45 minutes.
- Bake for about 3 minutes 30 seconds or until pita are well-puffed. Remove from oven and flip them over on the baking sheet. Reinsert into oven for 1 more minute. Place on a cooling rack and allow to fully cool before enjoying or storing.