The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pita!!! and some other baked delights.

Skibum's picture
Skibum

Pita!!! and some other baked delights.

Well friends, ski season is full on! I have been baking lots, but have not had a lot of time to post. Well this pita certainly had a pocket! I haven't baked pita in a while and the last recipe I used had a very short, 2 minute rise time. I googled some pita recipes and ended up letting the rolled out pita proof for nearly an hour. Based on my results, it worked!

The bomb for some pork souvlaki.

I used a cast iron DO lid on a baking stone, topped with a baking stone in the convection oven. I waited 20 minutes after the over came up top temp before baking. Winner, winner souvlaki dinner!

Since joining the Facebook CAST IRON COOKIN' AND BBQ'IN, I have developed a taste for buttermilk biscuits. These beauties are a staple in my baking rotation now.

Perfect for some biscuits and sausage gravy!

Corn bread has also made an intro to my baking rotation, but can't seem to fine the pic of my cornbread mufins. good baking, good eating and good skiing which is about the best I can hope for at my age . . .

Happy baking friends! Ski

Comments

Ru007's picture
Ru007

Those pitas really puffed up! 

Well done Ski!! 

Happy baking.

Skibum's picture
Skibum

Very happy with the result and I can stuff a LOT of stuff inside. Loving it!

Happy baking! Ski

dabrownman's picture
dabrownman

a big fan od buscuits and moose sausage gravy:-)  Love the souvlaki too.  We've got tons of snow in the AZ mountains this year. 3' just last week.   Perfect for skiing in shorts and t-shirt.  Well done and

Happy baking Ski

Skibum's picture
Skibum

Well Lucy sure has good taste! Super happy with these little pillows.  Well I did have to settle for pork sausage rather than moose, but I am gaining a fine appreciation for buttermilk biscuits and sausage gravy. Being a Canadian boy, this is a new and wonderful thing for me! Great breakfast or brunch eating in cold weather.

Happy baking! Ski

PS skiing in shorts and t-shirt sounds nice, but is WAY over rated. If you fall on snow with bare skin, it is a lot like falling on sand paper . . .

dabrownman's picture
dabrownman

the South is Biscuits and Sausage Gravy and Chicken Fried Steak with Pan Gravy.  Chicken Fried Moose Rib Eye Steak With Gravy has to be the best thing ever - even  though it won't likely fit on a plate!  Some day I will have to make one and smother it in Moose Gravy!

Skibum's picture
Skibum

Well this old ski bum is on a British Columbia road trip to Revelstoke, home of the deep powder and it is a 3:30 drive from my home, so if I 'bag' a moose I would put it in the truck bed, except my truck would be destroyed. Oh yeah, a person would need a fork lift or front end loader to get the moose into the truck.  My old Finnish granny used to do moose roasts low and slow. Despite her best inventions, moose always tasted gamey.  Killing and cleaning game properly is an art and is often not done well. When done well, I have had venison that tastes better than beef. Anyhow dab, your moose rib jabs always crack me up and make my day lighter, so please keep it up!!!

Happy baking, cooking and eating, from snowy Revy, BC from a happy, tired old ski bum, with a major sauna buzz . .

Ski

PalwithnoovenP's picture
PalwithnoovenP

Pitas puffing always amuse me! You really nailed it Ski!

Skibum's picture
Skibum

LOVE pita and these turned out great. The big pillows were perfect for filling with yummy things to eat. I have another batch on the go right now and will shortly have lunch with a Greek style slow roasted lamb, (Arne Psito), stuffed pita with yogurt, garlic and green onion. A good feed after a day of skiing!

Happy baking! Ski

isand66's picture
isand66

Everything looks great!  Please share your formulas if you can.

Happy Baking and skiing!

Im in Munich for a business trip so have to wait until the weekend to bake and cook again.  In the mean time eating some good food along the way.

Skibum's picture
Skibum

. . . Hacke Beck for me while you are there, or something similar. Best beer I have ever tasted! Okay here are the recipes:

For the pita I use a standardized dough I like which I use for pita, rolls and loaves:

50g liquid levain

35g durham semolina

295g bread flour

231-235 H20

6-7g salt

6-7g EVOO

Buttermilk biscuits:

350g AP flour

8-10g salt

1/4 tsp baking soda

1 Tbs baking powder

1 cup milk, soured with 1 Tbs lemon juice, stirred and rested 10 minutes

6 Tbs COLD butter, grated or finely diced. I put mine in the deep freeze before working it into the flour mix.

Southern style biscuits and gravy are a new thing for this old Canadian and I am LOVING them! Quick, tasty, hearty fare for breakfast on a cold morning. Throw in a couple of dippy eggs and hash browns or my personal favourite, potato latkas and we are talking serious eating!!!

Enjoy your time in Munich and ping me if you want the potato latka recipe.

Happy baking! Ski

isand66's picture
isand66

Thanks Ski!

Just got back on Friday.  Some good eating and lots of walking.

Regards,
Ian

Skibum's picture
Skibum

Happy baking and eating from snowy Revelstoke BC. This old ski bum is on a short ski holiday to the land of the deep!

Regards, Ski