Doctor Dough^TM  Baking Instructions

French Batard (Goes well with soup or dipped in vinegar and olive oil)

1. Cut open dough packaging
2. Place frozen dough on greased or sprayed baking sheet, rounded side up
3. Preheat oven to 200°F
4. When oven is preheated, cut 3 slashes in the dough ¼” - ½” deep with a sharp knife or blade (slashes are not necessary but better for appearance)
5. Cover dough with plastic wrap, metal foil, or slit open packaging
6. Place baking sheet in oven for 60 minutes
7. Gently remove baking sheet and dough from the oven
8. Heat oven to 450° F
9. Place 1 cup of water in a small baking dish in the oven to produce steam
10. Place baking sheet and dough in the oven at 450° F
11. Bake for 25-30 minutes or until dough is lightly browned
12. Remove baking sheet and loaf from the oven
13. Place loaf on a cooling rack or countertop
14. Let cool for at least 15 minutes but preferably 30-45 minutes before slicing
15. Slice with a sharp serrated bread knife
16. After slicing if any bread had not been consumed, freeze the sliced bread in a freezer bag and reheat in a toaster

Pita Bread (Great for stuffed sandwiches)

Quick method

1. Follow steps 1-5 of French Batard method above.
2. Preheat oven to 550° F (a hot pizza stone in the oven works best)
3. Cut dough into 6 sections for large or 8 sections for smaller pitas
4. Roll to about 1/8-1/4” thick rounds (there is no need to let these raise)
5. Bake in a fully preheated oven on pizza stone or baking sheet for approximately 6-10 minutes until the dough puffs up or is golden brown (Pitas can also be cooked on the grill)
6. Remove pitas from the oven
7. Allow to cool enough to handle
8. Cut in half and slice through middle as needed
9. Fill with sandwich fixings, chili, honey, etc.
10. To maintain freshness, store pitas in freezer bag in the freezer.   

 Refrigerator method

1. Thaw dough in the refrigerator for 12-72 hours
2. Preheat oven to 550° F (a hot pizza stone in the oven works best)
3. Cut dough into 6 sections for large or 8 sections for smaller pitas
4. Roll to about 1/8-1/4” thick rounds (there is no need to let these raise)
5. Bake in a fully preheated oven on pizza stone or baking sheet for approximately 6-10 minutes until the dough puffs up or is golden brown (Pitas can also be cooked on the grill)
6. Remove pitas from the oven
7. Allow to cool enough to handle
8. Cut in half and slice through middle as needed
9. Fill with sandwich fixings, chili, honey, etc.
10. To maintain freshness, store pitas in freezer bag in the freezer.   

 Countertop method

1. Thaw dough on the countertop in plastic bag for 12-24 hours
2. Preheat oven to 550° F (a hot pizza stone in the oven works best)
3. Cut dough into 6 sections for large or 8 sections for smaller pitas
4. Roll to about 1/8-1/4” thick rounds (there is no need to let these raise)
5. Bake in a fully preheated oven on pizza stone or baking sheet for approximately 6-10 minutes until the dough puffs up or is golden brown (Pitas can also be cooked on the grill)
6. Remove pitas from the oven
7. Allow to cool enough to handle
8. Cut in half and slice through middle as needed
9. Fill with sandwich fixings, chili, honey, etc.
10. To maintain freshness, store pitas in freezer bag in the freezer.