Final Cooking Fantasy
Pita Bread
Notes
What's in it
- 6g dry active yeast
- 15g sugar
- 132g warm water
- 250g bread flour
- 5g salt
- 30g oil
What to do
- Straight dough method.
- Bulk ferment 20 mins, punch down and rest for 15.
- 90g balls, cover rest for 20.
- Flaten then proof until doubled.
- 475F with sheet pan in oven and steam box.
