This Cold Fermented Pita is So Easy and Tasty! Shop Bought Bread Has No Chance!

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

[@anabollich3673]

Hey man, I don't comment much on KZbin, but I'm a Food Scientist and an absolute nerd for baking. I love your channel and your approach to new recipes and ideas. It's that pursuit of knowledge that keeps my life filled with fulfillment and excitement. I love supporting this channel and I applaud 👏 the continuous increase in video quality and production. You rock. From one food geek to another, I wish for your continued success and look forward to giving more input when I feel that I can. Thank you

[@ChainBaker]

Thank you so much! 🤩

[@HeyWatchMeGo]

I took 3 yrs of Food Sciences in High School, because I thought it would be easy credits... It was, lol, but it turned out to be information I have utilized nearly every day of my life since then...and because I can cook, I have lived a much healthier (an less expensive) lifestyle... From one food geek to another @Anabollich.

[@jacqsprat4645]

Years ago my dad gave me two metal and plastic handle dough scrapers (bakels brand) that he used to use in his bakery, they are easily over 20 years old now. My most cherished baking possessions.

[@nabikun]

I'm literally baking those pita breads right now, for the 1st time. Watch them puff up in the oven is like magic. I feel I can do it forever. Haha. Thank you very much for sharing your knowledge.

[@Jeepy2-LoveToBake]

Made a triple batch of these - sized them a bit smaller to make six per batch. Out of 18 pitas, 16 puffed beautifully and two of them only "bubbled" - so I am quickly "destroying the evidence" with some homemade hummus (made with roasted garlic). Thanks, ChainBaker for sharing this "revisited" Pita recipe - much easier to manage baking during the week. Photos have been posted.

[@KatMa664]

I have never seen this done in an oven before. What really blew my mind. That’s the hardest part of the whole recipe is making a mess trying to cook them on the stove top. I will definitely try this.

[@CuratorClips]

I had a hard time getting pita to puff with other recipes, but you dropped some tips here that make me want to try again. Thanks for sharing another great recipe Charlie!

[@chopsddy3]

I love flat breads. The pita is king. The fresher the better. Great recipe! They can be brought back to life ,if a little stale , with steam. There’s a traditional Turkish method for the long term storage of large , thin, lavash flat breads. It requires drying them bone dry like a stiff cracker (or maybe a roofing shingle?). They are stacked and stored over winter. To rehydrate them, they are wrapped in a slightly moistened cloth for about eight minutes. They become beautifully flexible and delicious wraps and are well suited for scooping up savory meats. I believe the technique to be as old as the earliest wheat growing, harvesting, milling and baking of flat bread. A storage technique that has stood up to the test of time.

[@ChainBaker]

Wow, that is quite interesting! Thanks for sharing :)

[@chopsddy3]

@@ChainBaker A “Chef Salim” has a very interesting KZbin video on the subject. His baklava videos will make you cry with desire and envy.

[@chopsddy3]

@@ChainBaker The video is “Traditional Yufka (not lavash as previously stated) Bread……” You gotta check it out. You won’t be disappointed.

[@calvin3798]

Always great to see Charlie do some wizardry to his dough balls, making it fold itself ;)

[@ChainBaker]

😁

[@MereZen]

Your first pita bread recipe is one I make all the time, excited to try this one. I like doing cold bulk since it's very flexible

[@HeyWatchMeGo]

DEFINATELY a video to save, and I did! Looking forward to watching your other flatbread videos, and I'm heading there now. Thanks. **Just have to mention again, it's so refreshing to watch your straight forward, informative videos! No annoying music, no endless begging for subscribers. I subscribed immediately because of the quality of videos 🙂, and it looks like many others did for exactly the same reason.

[@ChainBaker]

Thank you! 🤩

[@enamaKATE]

Thank you for this recipe! I've tried so many pita recipes and I have never gotten a consistent result with them. They usually don't puff up or just puff up partially. Your recipe gave me exactly 4 moist, beautifully puffed up pitas and I thoroughly enjoyed them!

[@tyronefrielinghaus3467]

Wow! I'm saving this one. Brilliant! Like the WW flour too. You're a super presenter...no messing around, good instructions, plenty of things to look out for and...some gentle humour😊. I first watched your cold fermented focaccia video... then this one....I loved the way you ahhh...'hand chopped ' your toppings in that one... and made the pitas ' self roll' in this one! . LOL! Thanks so much for this channel...and for this one in particular...I love burgers...but like them REALLY stuffed with topping ingredients, which of course fall out of the buns as I eat...these pitas will be abs perfect...no ingredients slipping out. Total win! From JHB in South Africa.

[@ChainBaker]

Cheers, Tyrone! Hey if you love burgers, then perhaps this video will be of interest too - kzbin.info/www/bejne/gmewlqyKq95qfbM 😁

[@tyronefrielinghaus3467]

@@ChainBaker oh, yes...and another no frills method...boiling water to gelatinize flour...and leave it! Both your pita... and the yudane buns...well I'm gonna have to try both. Pita first though. I'll have to take a photo and send it to your flickr. Thanks for all your hard work doing the experimenting for us👍👍

[@LloydsofRochester]

😃I'm sooo excited! I have to get mine trucked in from Canada and thawed out. Fresh pita! I can hardly wait!

[@Jeepy2-LoveToBake]

Great video - love the incorporation of the cold-fermentation process for depth of flavor (and using some whole wheat flour) and making it easier to prep ahead and bake when you are ready. I have made your earlier Pita recipe and will most definitely make this one - maybe start at lunchtime today. Thanks again for sharing your updated Pita recipe.

[@tinabraxton4906]

I've never used a scale, a temperature probe, or a scraper. But I have made bread most of my life. No uniformity, but I never worried about that. My pita recipe is about like this one.

[@ChainBaker]

Of course bread has been made for thousands of years without those pieces of equipment. But they do help with consistency :)

[@familymandominique]

My favourite baker! Thank you, mate Your recipes are a find for me

[@ChainBaker]

Cheers, Dom! 😎🏎️

[@bradn1837]

Finally took this recipe out for a test drive today. You're right! Couldn't be simpler, no hitches at all. Stuffed them with bell peppers, gouda, tomato, and sweet Thai chili sauce (btw, used spelt here). I'm a believer. Thanks so much, Charlie.

[@ChainBaker]

Awesome! Sounds like a nice sandwich :))

[@GafAgro]

Your channel has made me such a confident baker. All this genuine information you give us, it has enriched my life. Thank you so much!

[@ChainBaker]

🙏

[@spinphoto]

This looks terrific, thank you! I will try this for sure. Thanks for doing what you do!

[@PoopBoss]

Dude I was trying to find pita recipes LITERALLY yesterday, Thank you so much!!

[@jamesc8259]

The pita looks fantastic. I have to get whole wheat flour and try this. You just gave me another reason to use my pizza steel! Thanks!

[@moellos2652]

Can you do a video how to make morrocan flat bread

[@jamesc8259]

@@moellos2652 I can try but you might want to ask a professional like ChainBaker :)

[@BennyTaiChi]

Thank you! This recipe is quite straight forward and beautifully shot and explained. Will try it very soon

[@janegardener1662]

These were awesome. So easy and good!

[@saintceee]

Nice! Going to give these a try and hopefully no more brittle, stale un openable things from Lidl's ever again!

[@RoseBatissaldo]

Hello and good morning! I'm a Brazilian passionate about baking and, I came to your channel thanks to a post on Reddit, I'm loving it and saving several recipes so I can test it. Thanks for sharing these delights with us. Hugs and God bless you.

[@ChainBaker]

Thank you so much Rose! 🤩

[@IvanFlack]

I have watched almost all of you videos and have learned a considerable amount about baking since the start of Covid...thank you very much for getting me onto a wonderful, edible "hobby"...!!!

[@ChainBaker]

Cheers! 😊

[@cidercreekranch]

Finally, a not PITA pita! We'll give these a try next week.

[@lilianlim7223]

Great recipe, thanks❤

[@mattlevault5140]

Those look awesome! You got me started using preferment a few months ago. Now I'm loving the cold bulk fermentation! I've had good luck in the past baking pita on a pizza stone placed on my barbeque grill (lid closed). I'll have to try this new recipe.

[@nathanhall9172]

So easy, i can't wait to try them

[@salwa4ever818]

You are my hero. I can’t stop watching your videos and learning so much . Do you by any chance have a video for buckwheat bread it would be great to see how you made it. ❤ from Canada

[@ChainBaker]

Thank you for being here ;) I have not yet made buckwheat bread, but I have made buckwheat pancakes - kzbin.info/www/bejne/jGjRZmhqjcanZ8k

[@cisium1184]

I'm going to make a ball of dough just to learn to knead the way you do it here. It looks so efficient.

[@ChainBaker]

Here's video about it kzbin.info/www/bejne/immpfGiXpdp_apI

[@cisium1184]

@@ChainBaker Thanks!

[@clsieczka]

Good work. Great process. I make pizza dough with 48 hour cold ferment as well. The flavor difference is insane vs same day bake. Its worth understanding the science behind this. I’m making your pita method today. Thank you, Chris..Polish Baker, Chicago

[@ChainBaker]

Cheers!

[@bonnie5601]

Great easy recipe!

[@nsavch]

i'm totally addicted to cold fermentation now. So easy and flexible and tastes even better than recipes with preferment (at least for me).

[@ChainBaker]

Awesome! I love this method too. Makes life so easy 😁

[@virginiavoigt2418]

Agreed.

[@mikewurlitzer5217]

Looks like another great use for my fresh milled Hard White Wheat. Very nice "Puffage".

[@Quibus777]

very nice thank you. It is nice to have some idea how to make a bread witout using the oven. These look great for falafel and such, will do them some time for sure!

[@koubenakombi3066]

Great baking recipe! Thank you!

[@Tbehartoo]

This looks delicious!

[@dr.Grigori]

Thank you so much for this recipe! I did my pitas a couple of times following you step by step. It has amazing flavor and it is so convenient for great amount of toppings!

[@dr.Grigori]

I've just tried to support your channel, but I couldn't. Russia. Hope later

[@ChainBaker]

No worries! Thank you, Grigori 😎

[@mr.pizzamarlon]

These pita beads are *perfect sandwich cases.* I'll need to try to make it - I love tuna sandwiches and this is perfect for it mmmm 😁

[@KodyBaker]

I modified this recipe slightly in a way you may be interested in. Rather than kneading for 5 minutes, I did a no knead/stretch and fold method before cold fermenting. Worked beautifully!

[@ReneJ2011]

Nice! Keep them coming

[@Calatriste54]

Wowwie! A shout out. Gonna do this. Thx, Bro.

[@joaoweslley6383]

Amazing!

[@trinasaussiegarden244]

Another brilliant video! Will be grinding some wheat and giving this a go. I expect you should be at 100k soon💛

[@RolloTonéBrownTown]

I think I've been enjoying your videos long enough that I'm becoming a serious fan! I've even gotten to the point where i make cheeky comments when you demonstrate your "ball of the hand" kneading method! "Whoa! He's using the BALL of his hand?! Amazing!" All in good fun 😀 We have the bell clicked and eagerly watch these when we can!

[@ChainBaker]

One ball on the right, another one on the left. That's how nature made me 😆

[@briannabrittany3127]

I followed the recipe and then added 1 TB of honey before I started kneading (using a stand mixer). The dough was a little stickier of course, but you get honey whole wheat pita bread!

[@ChainBaker]

Nice! 😎

[@meri9943]

Mouthwatering! I love pitas and flatbreads. A semolina version of your last focaccia recipe is fermenting in the fridge, but I need to quickly find an excuse to try these beauties too. 😁 TY!

[@ChainBaker]

They only take a few minutes to prepare. You could be eating them for lunch tomorrow 😁

[@meri9943]

I know!!! But I'll be eating the focaccia tomorrow, it would be too greedy to have both. 😉

[@marjamerryflower]

Another celebration 99k subscribers. Congratulations ChainBaker! Things are moving fast these days! Are you planning to make a special bread for your next celebration? No pressure, of course. I loved the raw pittas that made themselves;-)

[@ChainBaker]

Thank you so much! 🤩

[@Maplecook]

Awesomeeeeee!!!

[@donboehner6005]

Well, I know what I’m making to surprise my friends. They think I’m a skilled baker but I’m just an interested fan of ChainBaker 👍

[@ChainBaker]

You are a skilled baker if you can make these! 😎

[@shoogeveen]

lol and I thought the pita recipe couldn't get better

[@ariakan_2493]

Do you bake direct from the fridge or allow them to come up to room temperature first?

[@ChainBaker]

Right from the fridge. They are easier to handle when they are cold too!

[@helenjohnson7583]

And one year later you make it even easier with no kneading.

[@RolloTonéBrownTown]

PS, i support your idea of expanding your flatbread /cracker series. Would love to see some more crackers especially. Maybe some big seed crackers? Like those rain coast ones

[@ChainBaker]

Will do for sure! Have you tried my cheesy cracker recipe? It's so damn good! 😁

[@RolloTonéBrownTown]

@@ChainBaker We're going to re-watch it and maybe make them!!!

[@mikesbasement6954]

Love the videos! What happens when bread over ferments? Are there any cases where that is useful for a particular type of bread?

[@ChainBaker]

It is never useful I would say. I am currently filming a video about it.

[@wiscoqueen]

Woohoo!

[@ChainBaker]

😁

[@kevinfmchugh]

Thank you so much for the wonderful recipes, all of them! I live in a country that doesn't really have ovens, could you explain how to cook it in a frying pan (stovetop), as you mentioned earlier in the video?

[@ChainBaker]

I'd say the method for this would work perfectly - kzbin.info/www/bejne/iqXNgqqpZqala8U just skip the oil!

[@ebattleon]

You can get even thin ones to puff up if you tahe them out of the oven early and stick in microwave for 30 seconds.

[@rb-ex]

another great video, and an interesting idea for making pita. i'm gonna summarize the difference between this method and the way i do it like this: your method uses a lot of yeast and very cold overnight ferment. my method uses very little yeast (less than you can reliably weigh) and coolish room temp overnight ferment. these methods will result in bulk fermentation in about the same amount of time. however, the warmer fermentation should encourage more bacterial and enzymatic action with the many benefits of that including a slightly sweet/sour and more digestible product. you do get some of these benefits from cold fermentation but not nearly as much, and it would not be the same thing to retard dough that has spent hours at room temp and already developed bacteria and enzymes. the main benefit of your method here would be convenience. the way i make pita, i have to form it and bake it at a time determined by the dough. i dont pre-form because i make about 24 pitas at a time in a commercial oven @290-295C, freezing whatever i dont use that day. with your method, because things are happening slowly in the fridge, there would be flexibility on when to bake-- made even easier by pre-forming the dough. so i think your method might be perfect for people trying to fit making pita into a schedule. thanks for your channel-- i learn a lot here and it's a great place to have informed conversation about baking

[@ChainBaker]

I like the sound of your method! Might give it a try too. Cheers :)

[@tyronefrielinghaus3467]

Great, easy recipe. Made with brown bread flour. Embedded some soaked barley on surface for extra texture! Question : why, after rolling out, don't you proof for 30 Min for extra puff. ? Shouldn't it help? Is there a reason you put directly in super hot oven? Really interested to know. Love you channel and all the food science y stuff you talk about 👍👍👍👍 All best from South Africa, close to Kruger park.

[@ChainBaker]

All the proofing is already done before that, so there is no need to let it rise again. Cheers :)

[@sheilaboyer7893]

What do you do if your in a family that eats pita bread as a staple. We can go thru store bought bread like 3 to 4 bags a week. Like I need to make 50 pitas! 😅 Just to stick some in the freezer for later and avoid cooking them every single day! I'm on the hunt to make making lots of pitas as simplified as possible. Thanks for the video!

[@yossiv6696]

Great recipe!!! Thanks a lot May be 100% whole flour will be your next pita bread?

[@mikesbasement6954]

Could you do a video on adding liquids that have flavor to dough? Examples would be various types/flavors of soda, fruit juices, etc...?

[@ChainBaker]

Will do sometime in the future for sure. Maybe not with soda, but some fruit juices might be interesting to try.

[@juliennapoli]

I would try it to replace the industrial bread I use for sandwiches, it allows to stuff more ingredients in

[@kokololokokololo1]

to keep them fresh put them in the freezer, take them out 30 minutes before eating

[@jowaj1422]

best color match for a sandwich - green white red, like a pizza-country flag)

[@surlyborn]

I’d like my tombstone to read: “He grabbed life by the edge, pulled it to the centre, and went around in a circle till he got back where he started.”

[@ChainBaker]

Hahaha! I've repeated that line so many times it's unreal 🤣

[@georgepagakis9854]

No wheat is healthy unfortunately. I had to get on the Keto diet because of to many carbs. My blood pressure is high so no carbs or wheat for 6 weeks. And yes No pizza :/ I am still enjoy the videos though :) Bro almost 100k :) Can't wait!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@ChainBaker]

I have been cutting down too. My intolerance is not getting better. It's our own fault though 😄 Cheers, George! We're very close 🥳

[@StateofDecayScience]

I am curious to learn what differences will we see when we bake the bread in a preheated oven and a non preheated oven. It definitely is a perfect experiment for you!!

[@ChainBaker]

Perhaps it could work for a whole loaf. I might experiment with that sometime. It would definitely not work with these pita though.

[@Rob_430]

What are your thoughts on making these stovetop? I don’t use the oven as it’s summertime here in NJ, and using the AC. BTW, your channel is amazing, and I’ve been a subscriber awhile now.

[@ChainBaker]

Should work just fine 👍

[@maryaltieri1567]

Thanks so much for this easy recipe. I want to make it now, and having no whole wheat flour on hand, will do it with white flour. So does this need less water? I know that whole wheat generally needs more water. Thanks for your help.

[@ChainBaker]

Yes definitely use less water. 20g less I'd say.

[@maryaltieri1567]

I appreciate your quick reply! Thanks.

[@yvonnecowan5994]

What ratios what I need to adjust if I only have all purpose flour instead of bread flour? I have whole wheat but only all purpose any advice?

[@ChainBaker]

Use 10g less water 👍

[@yvonnecowan5994]

Thanks for that appreciate the help. Will be trying this this weekend I think

[@siddanthgirish3463]

Can you make a whole wheat version plzzz 🙏🙏

[@smoothcortex]

Never ever buying bread again! I’ve got one batch of cold fermented dough left in the fridge @ 5 days…it still looks…ok. I’ll find out this afternoon!

[@Alex-px9cy]

Amazing recipe man!! exited to make it but i have 1 question. Can I use 75% or even 100% wholemeal flour?

[@ChainBaker]

Start with 75% and see how it goes. You will need to use more water too. Perhaps increase by 5g and then move from there.

[@omrcm]

Hi, is it possible do it with buckwheat? Do you have any advice for this flour. Thanks

[@ChainBaker]

I've only ever made buckwheat pancakes and tortillas. There is zero gluten so I don't think pita is even possible. But I could be wrong as I don't have much experience with buckwheat flour.

[@jayhell53]

Great video as always can I substitute oat flour instead of whole wheat

[@ChainBaker]

Thank you. I'm not sure it would work. The dough would be too weak since there is not much gluten. You could probably swap 20g to 30g and see how that works.

[@jayhell53]

@@ChainBaker thanks

[@xMafloN]

I think doughs with high amounts of whole wheat flour profit from added gluten a lot, giving you both advantages of white and whole wheat flour

[@ChainBaker]

In certain applications I would totally agree. Here it is not necessary I think.

[@fromp2u]

Hiya @chainbaker I don't have a fan oven do I need to adjust temperature?

[@ChainBaker]

I did not use the fan for this bake.

[@LocrianDorian]

Can you do a video on Greek pitta as well? This is Cyprus style.

[@ChainBaker]

I'm planning to film tomorrow. Hopefully it goes well 😄

[@sunshineseaandvitamind8620]

Hi when you remove from fridge do you have to let it come to room temp?

[@ChainBaker]

Nope. Use it right away.

[@gmanGman12007]

What you reckon about rye flour for pita?

[@ChainBaker]

You can add some, but not much since it has no gluten.

[@sheilam4964]

👍👍👍👍👍

[@ale-lx9gp]

Hi There! What is the max percentage of Fat that we shouldn't exceed for pita bread ? I'm currently trying 10% of total amount of flour, so 100ml of olive oil per 1kg or should I go less? Once again, thank you so much for your work!

[@ChainBaker]

10% is relatively high but it should work. The more you add the harder it will be to work with.

[@ale-lx9gp]

@@ChainBaker Thank you! I'll try 5% next time.

[@rrrrr5102006]

do you Roll & bake the dough straight from the fridge?

[@ChainBaker]

Yes.

[@henrytheturnip]

Can you make a large batch and then freeze the dough before baking?

[@ChainBaker]

I think it would not work too well. I would chill them down and freeze them after baking.

[@yamaan93]

do you not damage the yeast by mixing it directly with the salt?

[@ChainBaker]

Not at all. I made a video where I busted this old myth. Check it out in the Principles of Baking playlist.

[@petterosterlund]

I have done your french baguettes several times. Now I try the pita. However I did not get that rise in the refrigirator like you show in the video, not much happened after 14 h so I had them in room temp for 2 h and then they started to rise, put them back. The dough temp was 25 deg when I put them in the refregirator which is set to 6 deg. This was also the first time I used intant dry yeast, not fresh, so that may be a difference or maybe the smaller size of the divided dough is the main suspect? What do you think? Baking them worked, puffed up nicely. However I notice that the upper part is quite thin. I have a pizza steel and owen at 250 deg C for 1 h in the middle of the owen, no fan. I read that this may be due to inbalance of heat from below and above. What to you think? How adjust this if so?

[@ChainBaker]

Try using a little more yeast or let the dough sit on the counter for longer before chilling. The thin upper part could be as a result of the suboptimal fermentation. Or it could have something to do with the thickness of the dough. Try rolling it thicker and thinner next time to see what works best 😎

[@petterosterlund]

@@ChainBaker Just want to follow up on some tests - not all conclusive. So I made two dough's. One with 7.5g fresh yeast and one with 2.5g instant dry yeast (Sweden). I split these and let half sit on counter for 25 minutes before chilling. It becomes clear to me that the fresh yeast is quite more active and should chill directly. The dry yeast should probably sit on counter even longer, and definitely not be chilled directly. However in the end all produced pita! I looked up FAQ on the yeast company and I find that there ratio of fresh and dry yeast would become just 2.1g but I also found info on cold fermentation where they say to let the dough rest for 60 minutes before chilling because it is "slower to get started". Given my test this sound about accurate then. Maybe Swedish yeast is a bit slow :-) I did not compensate letting the slow fermenting dough balls rise longer when baking so the difference is size between the 25 minutes resting fresh dough balls and the direct chilled dry yeast balls was quite significant. Next I wanted to try different thickness. I now have a roller pin that I can set thickness. I tried 4 mm and 2 mm. I will go for 2 mm in future. The 4 mm I did with the 25 min resting fresh dough and they did not puff up all the way. I cannot conclude if I messed up, to much oil on these, to much rise or that it was too thick. Then I switched to 2 mm for the rest and all puffed up nicely. Next is about the thin upper part I wrote about - I got 3 out of the 8 pitas with a fair division, the others have quite thin upper part. And it seems not have any direct connection to how much the dough has risen, also one of the half puffed 4 mm pitas did show a fair division on the part that puffed up. Several pitas have a mix where some parts of the upper part does have a thicker upper part. All in all they are functioning! Maye in future I can try some variation on e.g letting fan on to get more heat on the upper part, or do you have some additional tips to try this part?

[@wisjnujudho3152]

I'm a bit confused, did you use autolysis for the dough? I'm trying to do these on turkish bread, but they use warm water, on the other hand my room temp, flour calculation only allow me to use cold water.

[@ChainBaker]

No autolysis. The dough was mixed fully right away. The temperature of water depends on the room temperature. Use it at which ever temperature makes sense for desired dough temperature ✌

[@joskamps4711]

What toppings did you add in? What's the sauce? I guess its spicy chicken that you add?

[@ChainBaker]

Hot sauce & mayo. Tikka flavoured chicken. Tomatoes & leaves 😉

[@ronconte4292]

I can't seem to bloom yeast in tap water. I have to use bottled water. Not sure if it is the hot water heater, or just the chlorination of the town water.

[@ChainBaker]

Bottled water is better anyway! :)

[@alexanderblack8]

Would love to see it on the pan because I don't have a pizza stone

[@ChainBaker]

You can see it on your pan! They will work just the same. Make sure you press the pita down once it puffs up. Use a flat spatula.

[@smoothcortex]

Professional chicken insertion haha it almost looked like a cgi effect 🤣

[@ChainBaker]

😅

[@mateusfccp]

For 36h-48h would you decrease the yeast amount? Maybe 2g?

[@ChainBaker]

Definitely. You should use less than half of the given amount.

[@mateusfccp]

@@ChainBaker Does the fermentation happens in exponential scale?

[@ChainBaker]

I have not figured it out properly so far. But generally if you want to double the cold fermentation time then you should use half the yeast or sometimes even less.

[@mateusfccp]

@@ChainBaker Thanks for the insight!

[@alexissolaris]

I guess I don't understand the difference between cold proofing the dough and cold bulk fermenting the dough. Cold proofing doesn't seem to add much gas to the dough. Is that something you trade when you go from room temperature fermentation to cold fermentation?

[@ChainBaker]

In this recipe cold bulk fermentation and cold proofing are technically the same thing. It can be just as effective as room temperature fermentation. It's all about the timings and amount of yeast I guess.

[@39zack]

This took time for me to understand too, but cold fermentation is not about the rise. Yes the dough will rise, but once the dough is uniformly cold it hardly rise, but you give the enzyme that works on the carbohydrates to do their work. They develop flavours. The stronger flour you use the longer it can stay in the fridge and the longer it stays the less full you will feel because the dough is more pre-eaten so to speak.

[@kellysoo]

I like this recipe but I only use sourdough starter

[@ChainBaker]

You can make them with a starter. I would let them sit at room temperature for an hour before refrigerating though.

[@weldnotalk]

Can you give us weights of your ingredients?

[@ChainBaker]

You'll find them in the link below the video title.