Pain pita complet au levain

Ingrédients

• 8 oz active sourdough starter (1 cup,100% hydration)
• 8 oz warm water (1 cup)
• 10 oz bread flour (2 cups, see note)
• 1 oz olive oil (2 tablespoons)
• 3/4 oz honey (1 tablespoon)
• 1 1/2 teaspoons table salt
• 5 oz whole wheat flour (1 cup)

Préparation

1. 1

   In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the 8 oz active sourdough starter, 8 oz warm water and half of the bread flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.

2. 2

   If using a stand mixer, switch to the dough hook. Add 1 oz olive oil, ¾ oz honey and 1 ½ teaspoons table salt then mix to combine. With the mixer running on low, add 5 oz whole wheat flour and the remaining bread flour. Mix until the dough begins to clean the sides of the bowl and forms a ball around the hook. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead 5 minutes.

3. 3

   Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.

4. 4

   After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. This process helps to redistribute the yeast and develop the gluten.

5. 5

   Every 60 minutes repeat the procedure again. After about 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover the bowl tightly and refrigerate overnight (see note).

6. 6

   Preheat the oven to 450 °F. Use the convection setting if you have it. If you have a baking steel or stone place it in the oven. Otherwise, place a baking sheet on the bottom rack of the oven. If you have a dark colored baking sheet use that.

7. 7

   Divide the dough into 8 equal pieces. Using a cupped hand on a lightly floured surface, roll each piece of dough into a tight ball. Use a rolling pin to roll each ball into a 6” round. At any point if the dough springs back too much let it rest for 5 minutes before continuing. Once all the pitas are rolled, begin baking.

8. 8

   Place two pita rounds on the baking steel or pan. Close the oven and bake until the rounds puff up like a balloon, about 3-4 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue baking the remaining pitas.

9. 9

   The pitas are best the day they are made, but also freeze very well.