Of course, there's going to be some re-adjusting once I start baking them in a commercial oven. But I think the "hard" part was done today. Lesson learned - the author / recipe isn't always correct. Actually, the best ones tell you that ahead of time. They simply point you in the best direction they have found through their own trial and error.
Picture #1 shows the final dough, after the soaker, biga, and additional ingredients have been added.
Picture #2 shows the final dough, after the first rising, and separated into individual pita portions.
Picture #3 shows after each portion has risen on
it's own, then rolled-out to pita size. Here's the first correction I might make. The author says not to roll out thinner than 1/4 inch. I think the "wall thickness" of the pita, once sliced, is too thick for most people. Rolled thinner, it might not be. The problem is either the thickness I rolled it to, or because the recipe instructs you to "dock" the dough ( poke holes in it with either a docker or a fork). We shall soon find out.
Picture # 4 shows the last pita I baked, and the best pita I baked. I did not dock this one. And it puffed correctly, unlike the ones I docked with a fork. I haven't sliced it open yet ( the chicken's
just about ready for the grill), so that's why I'm not sure if the "wall thickness" of the pocket will be different.
The next 2 pictures show one of the incorrectly puffed pitas - how's that for scientific terminology - that have been sliced open. First of all - I'm not sure you're supposed to have to cut the pocket into the pita bread. Secondly, you can see what I'm talking about concerning the thickness of each side of the pocket. That's a lot of bread.
Then, the last picture shows 5 out the 6 baked pitas. The one closest to the camera is the one I believe to be correct. Sliced in half, Deb and I will
each have a nice chicken pita tonight. It's 8:15, and I'm hungry.
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