Monday Open Thread 5/2/22
Puff Daddy
The image above is what happens when you teach a zoom workshop on pita and lavash. Not pictured: the second round of baking one day later, to cook off all the doughs I made during class, and the $625 we raised for the 2022 Walk for Hunger. Both the class and the walk are over now, but if you have any desire to donate to the fundraiser, it’s not too late, just go to my page here.
I need to apologize to everyone who took the class: I tried my best to get one of my pitas to not puff up by deliberately by doing all the things I said you should avoid, but I failed. (I baked off at least 30 this weekend, with not one dud in the mix.) It’s a funny thing about pita, when you first start working with it, it seems impossible to get the breads to puff up reliably, but once things click into place, it suddenly becomes hard to mess them up, even when you go to great lengths.
I’m going to share my pita recipe with you all here soon, and the video from the class will be available eventually to purchase if you missed out on joining in person. If you took the class, I hope you found it useful, and don’t forget to share images of your flatbreads with me as a #wordloafbakes, so I can share them here.
At the end of class someone asked what I might be teaching next, and while I have some ideas, I’m open to suggestions, so let me know if you have any requests in the comments below!
—Andrew
A wet dough class like ciabatta would be of great interest. I am also very curious to learn why you choose AP vs. bread flour or other. Tricks you can do to extend the life of your loaf.
One of the best things about your classes is the opportunity to watch your hands shape and handle dough. I learn as much watching you work as I do from learning the recipe. Great format - thanks.
I made the pita from class this weekend (200 g version). They were some of the best pita I have ever eaten. I used fresh ground Turkey Red for the whole wheat flour portion. Amazing flavor in a soft puffy pita. Thank you!