Whole Wheat Pita Bread

(Well, a little greater than 50% whole wheat.)
The recipe is from King Arthur Baking and can be found here: Whole Wheat Pita with Middle Eastern Salad
  • Use fresh flour - whether or not this helps in rising, a new bag of whole wheat gave the pitas much better flavor than the +1 year expired bag.
  • In place of the White Whole Wheat + Bread flours, I used Whole Wheat + All Purpose - see flour note below
  • Whisk all dry ingredients: flours, salt & yeast
  • Made in February, (a drier month), I did use the recommended larger amount of water + 2T of water, (I omit the orange juice)
  • This recipe will form into a nice ball in your stand mixer, but will definitely be a bit sticky - don't add more flour
  • Weigh mixing bowl after dough is kneaded, then subtract 1,050 grams (for my bowl) - divide by 8 and round up for individual pita weights
  • I did the initial 60-90 minute rise closer to the 60 minute mark - maybe 70 max
  • Start preheating, with the baking stone in the oven, to 400° near the end of the initial rise
  • After forming into balls for the final 10 minute rest, increase oven to 480°
  • I gave the pitas about 1 minute or so after they puffed - I didn't flip them
show flour note...
Reasoning behind subbing (both) flours
So, we begin with basically equal amounts (by weight) for the White Whole Wheat (WWH) and Bread (BF) flours, with the ratio slightly favoring WWH at about 7:6.
My reasoning for subbing both of these: I don't have them.

KAF said the substitution is fine, (which it is), but I wanted to dig a little deeper, so I looked at the protein % of each:

flour per recipe flour I'm using

All Purpose:
11.7%
Bread:
12.7%
White Whole Wheat:
12.2%
Whole Wheat:
13.2%
So, the AP is 1% less than the BF, but, the WW is 1% greater than the WWH.
Looks good to me.