November 23, 2024 - 3:24pm
Eric's Fav Rye goes pita
Eric's Fav Rye is a wonderful dough to work with.
Here they are as rye pita.
They are minis- 40 g dough balls (usual 55-60g) and so are only 80 cal.
They are very fragrant just like the rye loaf.
Great stuffed as full as you'd like since the dough is strong with clear flour!
P.S. Using clas for the rye starter will shave off 2-3 hrs off the time allotted for the Sponge.
Added: The loaf just came out of the Zojirushi Br Machine :)
Share
Love the little balloons! Glad to see that they balloon up just fine. Thanks for sharing.
Thank you for stopping by! Pita are fun to grab and go especially if one is late!!
Will you be serving dinner for the bachelors this week?!!
Looking forward to your bakes!
Haha, no bachelors' parties for a while, though there will be lots of baking for Christmas shortly!
You are the queen of Pita! :)
Did you use CLAS in the overnight preferment?
I like to do that with ryes. Have one in the pantry now for a 50/50 rye loaf today.
Hi Precaud!
Thank you for stopping by!
I did an overnight ferment with clas on the rye dough above and on another whole wheat dough.
This time my clas was pretty fresh. The rye dough went through a 6h preferment (could be 8h if needed) with whole rye and a pinch of yeast--at 30C. Then I mixed the dough and it fermented for a 3h rise + 2 hr final. With a lot of clear flour there was no problem - the dough was nice and elastic.
When I did a lean whole wheat dough (20 min knead in Panasonic) , I let it sit out for 1 hr after mixing. It went in the refrig overnight. With pita, no problem on results. For the loaf : I don't think it rose as high as it normally would. I should let it go longer on the bulk of 2nd day. I am going to try it again though.
Can you tell me what you did?
Happy Thanksgiving to you!
Hi jo_en, Happy Thanksgiving to you and your family!
Your overnight PF sounds similar to what I did. 12g CLAS in 210g whole rye with 150g H2O and 0.2g yeast. I've found one doesn't need much CLAS with the long PF's. The rest of the recipe is probably more complicated than it needs to be, it's a combo of ChainBaker and RusBrot recipes, adapted for a bread machine, but I love the results (pic attached).
Your loaf rise looks fine to me.
I love the color on your loaf and the edges, rounding and bubbling at the surface make the crust look just right.
So after the preferment, no more clas-correct? Then maybe 0.8g diy and about 4:6for rye:wheat? I will give it a try. I put black caraway in the preferment to get a lovely fragrance.
Thank you for sharing!
Turkey tamales coming up this week? :)
I have reformed and will not adulterate the blue corn tortilla anymore. :)
Haha! Never heard of that one before, maybe you should market them :)
Correct, no CLAS after the PF.
It's 50/50 rye/AP, esentially a modified version of this:
https://www.chainbaker.com/rye-bread/
Overnight PF of the dough portion of rye, instead of cold ferment. Caraway is in the scald.
This was made in a good ol' Panasonic SD-BT66P, one of my faves. Basic bake program. Remove paddle and shape right after knead, and rise ~ 2 hrs @ 82ºF. You will probably need more yeast than 0.8g in the dough at sea level, I used 1 tsp up here.
The top caved in a little 'cause I poked decorative holes in it with a chopstick right before baking, and maybe made them too big and too deep.