Help! I made pita bread yesterday by converting Peter Reinhart's lavash cracker recipe in the BBA to whole wheat (he says in the side notes that the dough works well for pitas). So, as usual, I added about 13 points to the hydration (which put it at about 65%) and went from there. The dough felt fine. Reinhart writes that the dough should be just a little softer than bagel dough, and I make whole wheat bagels at 62% or 63%, so I don't think hydration is the problem.
As instructed, I divided the dough into 6 ounce portions and rolled them out. I may have rolled them out too thin. Reinhart writes that they should be just less than 1/4 inch thick, and mine were more like 1/8 inch. Anyway, as he recommended, I baked them at 500 on a preheated stone.
The problem? Only one of my four pitas fuly inflated. The others had big bubbles, but they never blew up like a balloon.
They taste fine, but I'm wondering if it might be that I'm working with a convection oven? I'm new to the convection thing and, while I'm really enjoying my new oven (electric holds moisture MUCH better than a gas oven), I'm still working out the kinks. Did they bake too fast for the pocket to form? Should I try 475 or even 450 next time?