Lebanese sourdough PITA BREAD recipe. | by JoyRideCoffee
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- čas přidán 27. 11. 2019
- sourdough PITA BREAD recipe
Lebanese sourdough pita bread receipe (for 8 pieces):
White flour: 425 g
Olive oil: 20 g
Water: 225 g
Sourdough starter: 200 g (100%)
Salt: 8 g
Sugar*: 10g
4 hours bulk fermentation
12 hours cold proofing
-----------------------------------
*optional
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The way your pita fills with air in the oven is so amazingly beautiful
Awesome video 👍👍👏thanks so much. You showed every details in split seconds. No long drawn boring narrations! So cool 👍. Thanks again 🙏
That's actually a very well made video. You need to have more subscribers!
... and more viedos too :))) thanks for watching :)
Thank you for sharing! I tried today. It’s very successful! BTW, I like the way you clean the bowl. Thanks again!
Thanks for the wonderful tutorial videos you upload for us. I enjoy every single one of them and learn a lot. Besides your masterful technique, I love how you walk us through the outside nature in between. You’ve been a great inspiration to me in bread baking and have raised my confidence to try new recipes. Thank you!
love your stuff man, keep it coming!
Thank you Harold!
I like your presentation of the recipe (carefully handwritten on paper, and at the start of the video). Thanks for putting it in the video description too.
Lebanese cuisine is my favourite.
I will try it, thank you! 😍
I just popped back to write your recipe down and had a thought. So, please forgive me for coming back twice. I make a lot of flat breads. Sometimes I roll them out almost a centimetre thick and get buns as per burger buns or for sandwiches. But here is the thing I wanted to mention. I retard the dough in the fridge. Then for the next few days as and when I want some bread I tear off 110g / 120g pieces and shape them, rest, roll them out to about 3mm, rest them a little more and then bake them on a cast iron griddle on the stove top. The griddle needs to be over 300 deg C. Often I get it up to 320/330 deg C.
Thought you might be interested in that approach.
Cheers
Yes, I'm not really an expert in flatbreads but I was really wondering if this is the option to always have some dough balls in the fridge and when you need some pitas then bake. Probably develops all sorts of complex flavors (that's how I make pizza).
Hi - Not dough balls in the fridge - a big bowl of dough. Tear what you want off as you need it. It might be for a Pizza base, flat breads, rolls, flatter buns, fougras even. As you know 2% Salt, 70% hydration and mix the flours around a bit, is the almost universal norm for many of these breads. Plus or minus Nigella seed, black onion seed and sesame.
Yes, the flavours get really quite deep, but not acidic. I would never presume to put forward ideas to a Baker of your skill. You have clearly worked through the issues and developed your own style and method. However, since you say flat brads are not your central thing. May, I suggest between 20% and 30% semolina too? I spend a lot of time researching culture, bread and the ovens or talwas / skillets used. If ever your in my neck of the woods I'll knock you up a typical Roman soldiers bread!
Be well. I am so looking forward to watching more of your videos. Your skill, care and underpinning knowledge makes them a total joy.
@@kevinu.k.7042 Thank you for sharing your info! I have been thinking the same thing about making dough and then putting in fridge and use when needed. What is your recipe? Do you mix the flour, dough, salt, and yeast/sourdough and let ferment at room temperature for an hour or so before you put in fridge? thanks!
@@kevinu.k.7042 hi I’m new to his channel I love what u had to say about the dough being in the fridge & just take what you need from the dough that you have in the fridge that’s awesome to know I thought I had to make them in small portions roll them and then put them in the fridge but your way is a lot easier thank you for that extra knowledge that u have given cause I’m new to baking with sourdough starter and discard but I really enjoyed it I was very successful in doing my first starter I baked my first sourdough bread within five days of my starter came out beautiful thank you for the encouragement and I continue to learn from people like you!
@@sylviaramirez6732 Hi Sylvia
Thank you for your kind comment. Honesty requires me to say that I have now changed the way I do it. Now I make boules/balls of dough the correct size and put one each in a small cheap food container in the fridge.
This is a great channel. The best IMO.
Wishing you great baking :)
So inspiring! Awesome idea to use tupperware for rising. And another awesome idea, to put stones in the deep baking tray!
Uff… just brought more stones from local beach, put them into a pyrex dish and shoved that in the bottom of my electric oven. Can't wait to bake today's sourdough bread! Thanks again!
@@petrchutny Be careful, that vessel (pyrex) does not withstand temperature differences. It will break if you pour cold water over it. So you better use a metal tray.
@@petrchutny you can use any stones just from the beach? I thought you need lava rocks for creating steam in the oven ...
Bond pita music in background 🥰😂
0h this was beautiful
You can use the discard. Just need to add a bit more flour and you are fine. It tasted good.
It's so good to see videos where the baker pays attention to flavour development too. Your videos are a joy to watch - Thank you
Thanks again :)
Great presentation (and decent music, as opposed to in the vast majority of videos).
👍👍👍👍
My pitas are in the fridge ... I can't wait how they will turn out tomorrow .... I hope as fluffy as yours :)
dear friend, I am sad :( my pitas did not puff up at all .... they are as flat as a pancake .... any advice? what did I do wrong ....
Thanks for sharing great bread,, but would you mind explaining do you divid right after that 5 min mix? Or is there some coil fold, stretch and fold or just a rest gap ? Thanks again 🌷
Hi, thank you for watching my videos! My ideea is to develop some gluten at the beginning then let the time to do the rest. Tasty bread with as little work as possible. :)
Made the recipe again and turned out spot on... My workflow was better this time. How many days can you store the dough in the fridge? Thank-you for sharing the recipe!
Hi what’s the temperature of ur oven n how long do I leave it in. N once it caned a huge pocket do I bring in down right away or I waiting until it’s cooked
Hi, many thanks for the recipe, can I omit sugar?
This reminds me of a how to make dmt video I watched
Great video. Did you use sourdough discard or freshly activate starter? Any tips on that. Thanks again for the great videos, I love this channel.
I use active starter, don't know if will work with discard.
@@BreadbyJoyRideCoffee Thank you. Can't wait to try it.
lavash😍
Hi ,Do you have a flatbread,Naan or Pizza base recipe from sourdough starter?
Hi. At 0:50 you hardly mix and then at 0:58 when you divide the dough it looks like it has risen. Did you leave it to rest between these?
I’ve wondered about this considering pita has been around well before the advent of commercial yeast. I tried to make it with a poolish but there were visible stretch marks and it lost all the soft pillowy texture a good pita has. Maybe I need to add the overnight rest in the fridge.
They look great ! They go to the oven right out of the fridge just after rolled them out ? TIA
yes
Thank you
Is this all purpos flour? Look wonderful Does it taste sour? My children hates sourness.
What is in the pan on the bottom of the oven.. the one you poured water into ? Thanks 😊
Thanks for sharing! I tried your recipe and it turned out to be successful , Thank you again!
Hi! Can you please verify, you did a 4 hr room temp fermentation then follow with a 12 hr cold proofing? Is that correct? Thanks!
Hi do u have a video that u r talking because at the end can see what u did. No explanation all I saw was pita rising. What the oven temperature how long do I leave it to cook is there another cookie tray on top of that
When did you add in sugar & is the water used, room temperature or lukewarm? Thank you☺️
What’s in the pan that you add water to? Rocks? Does that help make the steam lasts a few more seconds longer? Thanks
yes. lava rocks
What is the method of having charcole in your oven called?
Made this couple days ago. Turned out well. I wasn't sure how long to cook it. So I gave it extra time.
But I am thinking once it puffs up to maximum, it should be done?
I go until I start to see brown spots on top
👏❤️😋😋😋👍
Could I cook this in a cast iron skillet instead?
Hi! Great video! Thanks! wanted to know for how long you need to cook the pitas to be ready and not raw... you say some minutes... its until they grow and get colored? also, you have to cook one at a time? Thanks!
chimpautan When is full of air and see some colors in it is ok. Not just one you can put many pieces if will fit in the oven.
@@BreadbyJoyRideCoffee Great! thanks for the answer! i´ll do them this weekend with falafel and hummus!
chimpautan I love both. :)
can i just put a bowl of water to create the steam?
yes, sure
My starter can be the one on my fridge or I have to feed it before I use it
I did not tryed from the fridge.
Should be fine straight from the fridge but if you have time to feed the starter once before, it'll be better
Which white flour did you use? Was it a bread flour with high protein?
was something from paysant market ... not high protein
Sorry my daughter was distracting me so I saw the video again but what is the temperature n how long to I leave it in
Why is there sugar in your ingredient list, but you don’t use it? What does it do to the bread? Instead of lava rocks, can you just spray the bread & oven sides with water? Your videos are awesome-love the time lapse effect. YOU ROCK!!
Sugar is to produce the caramelization of the crust. The color and flavor change slightly.
I don't understand did you use yeast beside sourdough?
Imopanemo no yeast. just sourdough.
FYI: "HARDLY mix" means to barely mix (or mix very lightly, very little, almost not at all); while "HEARTILY mix" means to mix with enthusiasm, zest or with gusto in a "hearty" manner -- that is, exuberant, unrestrained and vigorous.
thanks Michele
White flour? Bread flour or plain flour?
Hi.is sourdough starter here 200 g. (About 47%).I saw all your recipes with less amount of starter (15%-20%).thanks.
Hi, is this using all purpose flour ot bread flour? Thanks
works with both
@@BreadbyJoyRideCoffee thanks!
100% starter means? Can i use the discard?
lamya al alawi I did not tryed. But maybe works with little time adjustments. Tell us if worked :)
lamya al alawi 100% hydration of starter
Did you add sugar?
lamya al alawi no. :)
Hi u typed in the ingredients but the directions 4 hrs at room temperature n in the fridge over night. So it’s time to cook u don’t say it’s the dough needs to rest at room temperature or not
22-23 in my room . 5 in the fridge
😍👍🏻👍🏻👍🏻🙏😊🇺🇦
So hard, mine didnt puffed up XD
Hi, I made this recipe, everything goes well except the baking. For me, what worked was to heat a cast iron skillet or any pan I guess on medium heat on the stove top till very hot and place dough until you see bubbles on top then immediately place on top rack in oven on broiler(high) till it puffs up and gets nice brown spots on top.
It may be because you waited too long to place it in the oven. You need to place it in a preheated, max temp oven as soon as it’s rolled out.
@@sittingstill3578 ok, I'll try that, I wasn't sure what the temp of the oven was supposed to be. It may have been too low. Thanks!
Have you ever made Msemmen (Moroccan pan-fried flatbread)?
/watch?v=t50V0P76IwE
/watch?v=-YQYLOYT55o -- no English, but visuals might be helpful.
/watch?v=xbu0ryNEvy4
These scallion pancakes are somewhat similar --
/watch?v=zetjQjqwpdc
Why is there no written recipe???
How can we be successful without it? 🙏🙏🙏
you can find it in description of the video:
Lebanese sourdough pita bread receipe (for 8 pieces):
White flour: 425 g
Olive oil: 20 g
Water: 225 g
Sourdough starter: 200 g (100%)
Salt: 8 g
Sugar*: 10g
4 hours bulk fermentation
12 hours cold proofing
-----------------------------------
*optional
@@BreadbyJoyRideCoffee thank you!
The recipe is filmed at the start of the video!
Pita is israeli!!! 🇮🇱🇮🇱🇮🇱!!!