Bread and rolls

Made with active sourdough starter. 6h, makes 8, 5 ingredients.

Recipe by countryroadssourdough.com

Prep

20 min

Cook

3 min

Total

6h

Makes

8

Ingredients

• 200 grams water (¾ cup + 1 Tablespoon)
• 180 grams active sourdough starter (¾ cup)
• 400 grams bread flour (3 cups )
• 30 grams olive oil (2 Tablespoons)
• 10 grams salt (1 ½ teaspoon)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Mix all the ingredients together and then knead in a stand mixer with a dough hook attachment on low speed or by hand for about 5 minutes until soft and smooth.200 grams water, 180 grams active sourdough starter, 400 grams bread flour, 30 grams olive oil, 10 grams salt
2. Cover the bowl and let rise for 4-5 hours at 75℉ until doubled in size.
3. Divide the dough into 8 equal sections. You can weigh the dough and then divide by 8 to get the weight per dough ball if you want to be exact or you can just eyeball it.
4. Gather the edges of the dough and bring them to the center, pinching them together to form a ball. Flip the dough seam-side down and roll it under your cupped hand to create a smooth, round shape.
5. Cover the dough balls and let them rise for one more hour in a warm spot.
6. Preheat the oven to 475℉ with a heavy-duty baking stone, pizza stone, or cast iron skillet. Let the pan preheat for about 30 minutes to ensure it is hot. Be sure to check the heat tolerance of your pan before using it.
7. On a lightly floured surface, roll each dough ball into a 6-7” circle, about ¼” thick. If the dough springs back too quickly, let it rest for a few minutes to relax the gluten, then roll again. Optional but helpful: place each rolled-out circle on a small square of parchment paper.
8. Cover the pitas and let them rest for 10-15 minutes before baking. This step can be skipped but the pitas will puff up better if they are left to rest.
9. Bake 1-2 at a time for 2 minutes on one side and then flip them over with tongs and bake for 1 more minute on the other side. If you use parchment paper you can bake the pitas with the parchment paper.
10. Remove from the oven and wrap in a towel to keep them warm. The pita breads will deflate but the pocket will remain.