> Hi there,
>
> Yesterday I made pita bread for the first time, using a recipe from the KAF
>
> Baking Sheet series. While the taste was excellent, the bread never really
>
> "poofed" up like a balloon during the baking process. After cooling, it
> did not separate into clean layers easily and was crisper than I expected.
>
> I baked the bread on a baking sheet placed on a preheated baking stone for
> 2 minutes and then moved the sheet higher in the oven for 5 minutes (500 F)
>
> as directed in the recipe.
>
> Does anyone out there have any thoughts on what I should do differently
> next time?
>
> Thanks!
> LP
I find I get a massive expanson, into a thin walled balloon of bread if I
make the bread a little slacker than most recipes - I normally aim for about
68 - 70 % hydration - and slide the discs of dough directly onto the hot
stones - also, your recipe may say this already, spritzing the top of the
dough before it goes into the oven keeps the top surface a little softer.
John