Saturday, May 15, 2010

Lavash Crackers



 

When it comes to breadmaking... Peter Reinhart will definitely be my No.1 choice... having tried many bread recipes from countless bakers/chefs... nothing compare to Peter's ~The Bread Baker's Apprentice...

Our favourites are baguette, cinnamon rolls (next on my list), pizza (base), foccacia, his amazing white bread and celebration bread... Some of his recipes may test one's patience... as it may take as long as 2 days before we could enjoy the smell of freshly baked bread baking in the oven and the taste of homemade bread... oohh so heavenly...

My zillion thanks to Mr H ... I received this book as a birthday gift from him, 6 years ago, but have yet to try them all... so my challenge would be ~ try to bake all the bread in his book.... good luck to me!!
  • 1 1/2 cups bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon canola oil
  • 1/3 to 1/2 cup of water at room temperature
  • topping: poppy seeds, caraway seeds, cumin seeds, sesame seeds, paprika, mixed herbs
Mix all the ingredients in a mixing bowl (except water and toppings), add water just enough to bring everything together into ball. Dust the working counter and dough with flour. One can either knead by hand or use the mixer... and knead for at least 10 minutes until the dough pass the 'window pane' test (photo below).


Ferment at room temperature for 90 minutes (or more in cooler weather) and doubled in size.

Roll out the dough into square with your hand... dust with flour... and roll out to a paper thin sheet, 30cmx40cm size or to fit your baking tray. May have to stop from time to time to let the gluten relax...

Line baking tray with baking paper and carefully transfer the paper thin dough. Cut off the the excess with scissors.

Pre heat oven to 180C.. using the middle rack.

Mist the top of the dough with water and sprinkle toppings .... pre-cut crackers with pizza cutter to have a nice long thin crackers or if you wish to have shards... then bake and snap into pieces...


5 comments:

  1. Aren't they gorgeous looking crackers? Lisa you'd do well should one day u decide to participate in masterchef!

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  2. Gotta try the recipe :-) as I am a huge fan of all different kinds of yeasted stuff!

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  3. Ms Red Hat
    Thanks for your compliment..:)
    Can't work under pressure... will break into shards like my lavash!!..hahaha..

    Angie,
    I love anything to do with yeast too...

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  4. Don't think I have tried that...but I would love to.

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  5. tigerfish,

    Its better than crisps!! and healthier too :)

    ReplyDelete