Lavash Crackers

[Guest guest]

This is from " The Bread Baker's Apprentice " by Peter Reinhart.

Excellent book. Use a little more (maybe 1/3 tsp?) if you have

regular packet yeast and not instant. I love these with salt and

garlic & cumin powders on top. I use a big ol' (6-qt) Rubbermaid with

a lid for the first rise, rather than a bowl and plastic wrap. You

can keep these, once completely cool, in an airtight container.

 

Lavash Crackers

makes 1 sheet pan of crackers

 

1 1/2 c (6.75 oz) unbleached bread flour

1/2 tsp (.13 oz) salt

1/2 tsp (.55 oz) instant yeast

1 tbsp (.75 oz) honey

1 tbsp (.5 oz) vegetable oil

1/3 to 1/2 c (3 to 4 oz) water, at room temp

 

poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or

kosher salt for topping

 

1. In a mixing bowl, stir together the flour, salt, yeast, honey, oil,

and just enough water to bring everything together into a ball. You

may not need to the full 1/2 cup 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 and

register 77* to 81*F. The dough should be firmer than French bread

dough, but not quite as firm as bagel dough (what I call a medium-firm

dough), satiny to the touch, nottacky, 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 instead retard the dough overnight in

the refrigerator immediately after baking.)

 

4. 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 the gluten can relax. At these times, lift

the dough from the counter and wave it a litte, and then lay it back

down. Cover it with a towel or plastic wrap while it relaxes. When it

is the desired thinness, letthe dough relaxfor 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

of the excess with scissors.

 

5. Preheat the oven to 350*F with the ovenrack on the middle shelf.

Mist the top of the dough with water and sprinkle a covering of seeds

or spices on te dough (such as alternating rows of poppy seeds, sesame

seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt,

etc.). Be careful with spices; a little goes a long way. If you want

precut crackers, 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 sanp them

apart or snap off shards and serve.