0738216852.(C)Gluten-Free on a Shoestring Bakes Bread by Nicole Hunn

Author:Nicole Hunn
Language: eng
Format: mobi, epub, pdf
ISBN: 9780738216867
Publisher: Da Capo Press
Published: 0101-01-01T00:00:00+00:00

PITA BREAD

MAKES 8 PITAS

PROMISE ME YOU WON’T LET PITA BREAD STRESS YOU OUT. A MOIST dough in a hot oven, on a hot pizza stone should make your pitas “pop,” creating a pocket for you to stuff to your heart’s content. Sometimes, they just won’t “pop.” Maybe the oven isn’t hot enough, or the air doesn’t circulate well enough or the dough just isn’t exactly wet enough. No worries. Just slice off an edge of the baked dough, and coax open a pocket with a sharp knife. They’ll taste just the same—and will still allow themselves to be stuffed.

STARTER

1¼ cups (175 g) Gluten-Free Bread Flour (page 8)

1 teaspoon (3 g) instant yeast

1 cup warm water (about 95°F)

DOUGH

1¾ cups (245 g) Gluten-Free Bread Flour (page 8), plus more for sprinkling

½ teaspoon cream of tartar

1 teaspoon (3 g) instant yeast

2 teaspoons (12 g) kosher salt

1 tablespoon extra-virgin olive oil

3 tablespoons water, at room temperature

Starter

To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about 40 minutes).

Once the starter has finished rising, make the dough. Place the flour, cream of tartar, and yeast in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 24 hours and up to 5 days.

On baking day, preheat your oven to 400°F about 25 minutes before baking. Place a pizza stone on the bottom rack of your oven during heating. Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Sprinkle the dough with additional bread flour, and, using a lightly oiled bench scraper, knead lightly, as described in the General Shaping Tips in Chapter 3, until smoother. With a floured bench scraper, divide the dough in half, and then each resulting portion in half again and again until you have eight pieces of equal size. Shape each piece into a ball, then roll into a disk 6 inches in diameter, about ¼ inch thick in the center, and thinner as you work toward the edge.

Place the pitas, three at a time, directly on the hot pizza stone and bake for 3 to 4 minutes, or until puffed but not very brown.

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