#45 Whole Wheat Pita

For so simple a bread as pita, this seems an overly complex recipe with soaker, biga, and overnight fermentation. I think of pita as a relatively quick bread. Still, it seemed worth trying.

The recipe is not difficult if a bit tedious. The recipe worked as expected. The picture shows three breads. The first was overcooked and hardened in its puffed state. The second shows the browned side that rested on the stone. The third shows the puffed side.

Overall, the bread was fine. I have no real complaints. But then again, I wasn't overwhelmed by it either. This is probably a recipe that would work better as a transitional bread than as a 100% whole wheat bread.