20210923+1026 100% Whole-grain Pita + Man’oushé with CLAS
I Lebanese cuisine. Over the years, my family has enjoyed many Lebanese dishes that I cook. But I have not baked any Lebanese bread. Lebanese Man’oushé pies look so delicious, especially meat pies. I didn't have time to prepare meat toppings today, so I made several pies with available ingredients.
As you know, I have had great success in making 100% whole-grain bread using CLAS. So the Man’oushé dough I made today was also whole-grain.
My recipe is super simple, but the bread is delicious and tender. When making bread with CLAS, I take it for granted that I can expect excellent flavors no matter what bread I make. I thought of Rus when I was baking; I can't tell you how much I appreciate him sharing this fantastic technique with us.
10% whole rye CLAS
(Depending on the formula, the whole rye CLAS can be replaced by other whole-grain CLAS like wheat, spelt, durum, etc. through refreshing on the night before baking, but I usually don't bother because whole rye CLAS makes very delicious bread)
90% fresh hard white whole wheat flour, ground by Vitamix
3% olive oil
0.3% dry yeast
DT 31C/87.8F –ish
By Zojirushi bread machine
A. x 10 mins
B.+ C. x 10 mins
160g each, 8"
Room temp ~28C/82.4F –ish x 60 mins
550F x 2 mins, middle rack
I put each dough ball on parchment paper, and I rotated the paper instead of the dough when I rolled it out. I found it much easier than having to handle the wet dough directly.
160g each, ~8"I was so excited to see the dough ballooned! Baking at 550F, putting the dough in the middle rack ensures that the dough can balloon before it's cooked. High hydration, well-developed thin dough(intact, not torn), and high heat are the key elements that made my bread puff. Pita
Bad picture; I was in a rush to get the next pie out of the oven.
Homemade Za'tar. I prefer more sumac (freshly ground) than thyme. The pie was tart, just the way I like.Parmesean. There are so many variations of cheese pies. I look forward to making them when I'm more prepared with ingredients.
20211026 Another bake to fine-tune the formula In this bake, I aimed to make the pita less soft, more rustic, and thicker. So, I reduced the hydration to ~76%, sprinkled ground, rolled oatmeal on the pie, rolled it out smaller, and baked longer at ~4:30 mins. It turned out almost ideal, but the interior was still a bit too moist. Maybe I'll reduce the hydration further next time. I Za'tar man’oushé