Name: Pita with Poolish
Yield: Makes 7 lb/3.18 kg dough. DDT: 78°F/26°C
Ingredients: bread flour; water; instant dry yeast; poolish; salt

Preparation info

Appears in

Published 2015

Ingredients

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

Method

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.
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

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