Culinary Institute of America

Pita with Poolish

Preparation info
  • Makes

    7 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. To prepare the poolish, combine the flour, water, and yeast and mix with the dough hook attachment on low speed for 3 minutes. Ferment for 18 hours.
  2. To prepare the final dough, combine the flour, water, yeast, salt, and poolish and mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. Mix to the improved stage of glute