WHOLE-GRAIN PITA BREAD

STEPS

Autolysis: Pour the water and the flour into a large bowl. Mix quickly with a spoon to thoroughly combine. Let stand for a 45-minute autolysis.

Adding the starter: Place the bowl in the food processor with a kneading hook and add the starter. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 30 to 40 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

First rise and folds: Lightly round the dough with wet hands. Cover and let stand for 2 to 3 hours. Make two folds at 30-minute intervals during the beginning of the rising time.

Dividing and shaping: Divide the dough into 6 to 8 portions, depending on how large you want your loaves to be, and quickly round them, generously flouring the loaves and the work surface.

Baking: Preheat the pizza stone in the oven at about 480°F (250°C)—or hotter, if your oven allows. Once the stone is heated, flatten each roll with a floured roller, and then place the flattened disc on the stone.

While it is baking, which will take only 5 to 7 minutes, the bread will inflate and take on the appearance of a ball.

When you take it out of the oven, place it directly on a cloth and cover it so that it will not dry out.