|8 ounces||Active dry yeast; ( 220 gm ) you also could use fresh|
|1 quart||Water; (1 L)|
|8 ounces||Sugar; ( 240 gm )|
|6 ounces||Salt; ( 170 gm )|
|3 ounces||Malt syrup; 0ptional (90 gm)|
|1¼ gallon||Water ; (4 1/2 L)|
|22 pounds||Bread flour; ( 10 kg )|
|½ ounce||Commercial dough conditioner; optional (15 gm) conditioner; optional (15 gm) conditioner; optional (15 gm)|
|4 ounces||Shortening; optional (120 gm)|
(about 124, 4 0z units )
Dissolve yeast in water and set aside to proof( foam ) Dissolve sugar, salt, malt in water.Add the flour to it and stir well. add the dissolved yeast and mix well to form a dough. Add the shortening and mix well and let rise until light. Punch down and let rest 20 minutes before shaping. Scale ( weigh out ) into units( pieces )of 4 0z balls and let rest 15 minutes.
Roll out to ⅛ inch thickness or slightly thicker circle. Place on sheet pans or peels dusted with cornmeal. let proof ( rise ) ¾ in volume.Do not dock ( prick ). they will become puffy related to the fermentation when they are baked as the moisture is released. Bake in an oven or hearth on peels or baking sheets 460 degrees ( 237 to 240 C ) about 6 minutes. Units will be pale but done. They will collapse partially when cool. However when baked properly the pita will have an open pocket of dough.
Note: Typically in the Mid East a 10 to 11% protein flour is used. If you use a stronger flour ( more gluten/protein ) your water amount will be variable. Note2: make sure your water temp is about 80 degree fareheit to maintain proper dough temperature Note 3: shortening is only added as a lubricant to the dough but it does help condition the dough Note4: if you plan to go commercial may I suggest you use dough conditioner to inhibit mold and increase shelf life. I dont know how you plan to use the 1000 pitas!! But good luck and glad I could help somehow!! Joan,"Flour Power" >From: LIR119@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Joan,"Flour Power" >From: LIR119@...
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