Wild Yeast

WHOLE-GRAIN PITA BREAD

Ingredients

100 g of active starter

360 g of water

500 g of type T150 (dark whole wheat) stone-ground wheat flour

10 g of salt

STEPS

Autolysis: Pour the water and the flour into a large bowl. Mix quickly with a spoon to thoroughly combine. Let stand for a 45-minute autolysis.

Adding the starter: Place the bowl in the food processor with a kneading hook and add the starter. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 30 to 40 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

First rise and folds: Lightly round the dough with wet hands. Cover and let stand for 2 to 3 hours. Make two folds at 30-minute intervals during ...