Pitta Calabrese
This is a traditional bread from Calabria. This light and airy bread is perfect for making sandwiches or stuffing with ‘nduja sausage and caramelized onions. But truly, this bread is so delicious it can be stuffed with anything you enjoy eating and it will be amazing! If you enjoy making bread as much as I do, give this recipe a try!
Pitta Calabrese
Equipment
- 1 standmixer
Ingredients
Poolish:
- 200 g Bread flour
- 200 g water
- 1/4 tsp dry yeast
Final dough:
- 650 g bread flour
- 480 g water
- 1/2 tsp dry yeast
- 15 g salt
Instructions
- Mix all of the ingredients for the poolish, cover with plastic wrap, and let it sit overnight on your kitchen countertop.
- The next day at the poolish to the bowl of a stand mixer along with 650 g of bread, flour, 480 g of warm water, 1/2 teaspoon of dry yeast, and 15 g of salt.
- Using the paddle attachment, mix the dough until it releases from the sides of the bowl. This will take about 8 minutes. Then switch to the dough hook attachment and mix the dough for another 10 minutes.
- Place the dough into an oiled container, cover and let it rise for one hour. After one hour, fold the dough onto itself four times around. Cover and wait 30 minutes and repeat that folding process. Cover and wait another 30 mins before dividing the dough.
- Preheat the oven with the pizza stone in it at 500°F for one hour before baking.
- Dump the dough onto a well floured surface, cut into two equal pieces and form each piece into a ball. Do not compress the dough or handle it too much. You don’t want to deflate any of the air that you have built into the dough.
- Flour your hands and the center of the dough ball. Make a hole in the center and continue to flour the center as you stretch the hole so it doesn’t stick to your hands.
- Place the bread onto a parchment lined pizza peel. Slide the bread onto the hot pizza, stone and lower the oven to 450°F.
- Bake at 450F for 30 mins or until you reach a golden brown color, the time depends on your oven.
- Place on a wire rack to cool before cutting. This is probably the hardest part, the wait!
Video
@frannielovesfood Pitta Calabrese INGREDIENTS Poolish: * 200 g Bread flour * 200 g water * 1/4 tsp dry yeast Final dough: * 650 g bread flour * 480 g water * 1/2 tsp dry yeast * 15 g salt #bread #breadtok #breadmaking #breadbaking #recipe #foodtiktok #italianfood #frannielovesfood
♬ Jazz masterpiece “As time goes by” covered by a Jazz violinist by profession(962408) – ricca
