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Saturday, September 27, 2008

ohhh la la lavash!

I am finally back in my game for the daring bakers challenges. My two month disappearance was due to readjusting to a new home and a new job and a new school. I'm glad to be back in the game. I will edit this post tomorrow when I have more time but for now, please enjoy the crackers with poppyseed and gaucamole and baba ganoush dips that I made along with the crackers. Yum...Oh!

The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart

Makes 1 sheet pan of crackers


* 1 1/2 cups (6.75 oz) unbleached bread flour
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings


1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

This baba ganoush recipe above was given to me by a friend by in my pastry school in Alabama and I've been meaning to try it since he gave it to me umm...9 months ago. hahaha. Honestly, it's still in my fridge cause I didn't really like it. The weird thing is I LOVE eggplant. So I don't know what my problem is. I don't think I will share the recipe cause well, I threw it away.
This guacamole dip was actually taught to me by my sister and it's SO delicious. I like it plain without the Jalopenos and such. It's very simple to make. My sister got this recipe when she worked in Alaska at a fish plant from her Mexican friends. So this MUST be authentic right?????

Tiff's guacamole Dip

1 Avocado (ripe) deskinned and scoop out into a bowl
finely chopped onion (depends on how much onion you like. I usually add 1 TBS at the most)
juice of a lemon/lime wedge
finely chopped tomato (about 1 TBS or more. I prefer more)
1/2 clove chopped garlic
Salt and pepper to taste

There are only 2 steps: combine and mash with a fork till you get the consistency you like. I like smooth.

I think these lavash crackers tasted better the day after, or perhaps I just like left overs!


Cynthia's Blog said...

The lavash you made has such a pretty shape and color. Happy to know your life is calming down.

Rosa's Yummy Yums said...

Your Lavash Crackers look perfect! I love your dips! Yummy! Great job!



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Emiline said...

Yay! Good job. They look great.

Heather said...

mmm yum! these look really, really good!

Munted kowhai said...

oo your guacamole looks really good, yumm! did it give your immense garlic breath after?!

Cristine said...

Your crackers look wonderful! Great job!!!

And now you have me craving guacamole.YUM!

Anonymous said...

Oh these look very "dippable." The guac looks super good!