Saturday, September 27, 2008

LAVASH CRACKERS - THE DARING BAKERS

A year has passed since I joined "The Daring Bakers" and I really have to pinch myself to believe that it's true and that it's not just merely a dream. It's incredible how fast time tends to pass when you enjoy something!

Once again, the recipe which was proposed this month had everything to please me. It was savory, bread/yeast-oriented and versatile. September's challenge left us with much freedom and was also very easy to accomplish. Awesomely pleasant and not stressful at all. What more could you ask for, heh?...

Peter Reinhart's crackly "Lavash Crackers" are the absolute starter food and can be served at any occasion. They are not tricky to prepare nor do they keep you in the kitchen for hours. Those little nibblies can be seasoned with a wide array of sprinkles or pastes (seeds, herbs, spices, spice mixes, etc...) and are the perfect accompaniment to any kind of dips, relishes, chutneys, salsas, sauces, terrines, pates, hors d'oeuvres or cheeses.

Those dry biscuits are wonderfully crispy, toasty, highly s
atisfying, delightfully bready- as well as nutty-tasting, colorful and flavorful. A great and healthy way to start an evening of feasting without busting the calorie count, but without losing the sense of pleasure!

I really want to thank Shellyfish at "Musings From The Fishbowl" (France) - make sure to ckeck her wonderful site - for having chosen that gorgeous recipe and for introducing us to the world of vegan food and alternative eating!

~ Lavash Crackers ~
Recipe by Peter Reinhart "The Bread Baker's Apprentice".

Makes 1 sheet pan of crackers.

Ingredients:
1 1/2 Cups (6.75 oz/202.5g) Unbleached bread flour
1/2 Tsp Salt
1/2 Tsp Instant/dried yeast
1 Tbs Sugar
1 Tbs Vegetable oil
1/3 to 1/2 Cup + 2 Tbs (90g/ml to 120g/ml) Water, at room temperature
The toppings of your choice (I used za'atar)

Method:
1. In a mixing bowl, stir together the flour, salt yeast, sugar, oil, and just enough water to bring everything together into a ball.
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.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it
around to coat it with oil.
4. Cover the bowl with plastic wrap and
ferment at room temperature for 90 minutes, or until the dough doubles in size.
5. 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.
6. Roll it out with a rolling pin into a paper thin sheet about 38cm by 31cm (15 inches by 12 inches).

7. When it is the desired thinness, let the dough relax for 5 minutes.
8. Line a sheet pan with baking parchment.
9. 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.

Remarks:
You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
The dough should pass the windowpane test (see this link for a discription of this) and register 25° to 27° C (77°to 81° F).
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 su
pple enough to stretch when pulled.
You can also retard the dough overnight in the refrigerator immediately after kneading or mixing.
While rolling the dough, 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.

Serving suggestions:
Serve with the dip(s), cheese(s), pate(s), spread(s) or toppings of your choice (tomatoes, onions, fish, dried meat, etc...).

***************

~ Roasted Bell Pepper & Refried Bean Dip ~
Recipe by Rosa @ Rosa's Yummy Yums 2008.

Yields 1 bowl.

Ingredients:
2 Bell peppers, oven roasted (at the highest temperature) until well-roasted/burnt, then peeled
5 Tbs Refried beans (vegan/see my recipe)
2 Cloves garlic
1 Tbs Mushroom-flavored soy
1 Tbs Olive oil
1 Tsp Red Tabasco sauce
1 Tsp Ketchup
1/2 Tsp vinegar
1/2 Tsp Pimentòn or Hungarian smoked paprika)
1/2 Tsp Ground cumin
1/2 Tsp Onion powder
1/2 Tsp Dried oregano
1/2 Tsp Sea salt
Ground black pepper, to taste

Method:
1. Put all the ingredients in a mixer and blend until it ressembles a homogenous puree.

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Anne de "A Foody Froggy In Paris" (France).
Chez Isa de "Les gourmandises d'Isa" (Canada).
Chez Vibi de "La Casserole Carrée" (Canada).

87 comments:

  1. Great combo Rosa! Your dip looks sensational - what colour!

    I really enjoy the DB as well. Due to the shape of the globe, my post won't be up for another 7 hours - it's still yesterday here!

    ReplyDelete
  2. Je savais pas que c'était déja le temps de poster nos billets sur le lavash...je pensais que c'était à la fin du mois.
    Peu impote,ils ont l'Air délicieux et surtout intriguant car je ne connais pas cette épice ,le za tar.
    Le dip au poivron doit être excellent!
    Bonne soirée
    Awoz:)

    ReplyDelete
  3. One year already? That is wonderful Rosa. As for me, it's going to be my third one. I never tried refried bean and bell pepper before. You are quite an inventive cook. I wish I can be more creative like you do, rather then just using a cookbook.

    I also agree with you on how pleasant it was making this relatively easy cracker. Yours look pretty crispy!
    Cheers, elra

    ReplyDelete
  4. And my post is up.
    as every month I come here and have a look to your message and admire your shots not only for Db but DB is the best way to have a monthly tour on your beautiful blog.

    ReplyDelete
  5. The lavash looks great and so does that dip!

    ReplyDelete
  6. oui mais moi j'aimerais bien la recette en francais!!!tu exagères quand même de ne pas mettre la traduction..;(je plaisante!!!) j'aime beaucoup ce genre de recette et ce genre de "palt" qui sa mange sur le pouce et qu'on peut recouvrir de tout ce qu'on veut....

    ReplyDelete
  7. The za'atar sounds perfect for these crackers! The dip sounds delicious too. I'm going to have to look around for mushroom flavored soy.

    ReplyDelete
  8. Looks wonderful Roas - the wedges are very classy, and I want to get my hands on the lovely red bell pepper dip.

    ReplyDelete
  9. Great job! Love the dip recipe!

    ReplyDelete
  10. En plein dans mes goûts. Faudra que j'en fasse l'essai.

    P.S.
    Je t'ai taguée.

    ReplyDelete
  11. i agree--a perfect starter! that dip looks delicious!

    ReplyDelete
  12. Great job! That dip looks wonderful!

    ReplyDelete
  13. wonderful job! They look so perfect :)

    ReplyDelete
  14. Bonjour Rosa,

    ça me tente bien cete recette mais il faut aussi que je fasse tes pains hamburger...et la je me suis embarqué dans une terrine aux framboise.
    biz
    iza

    ReplyDelete
  15. Oh my , what a great idea to make a round "galette". And now I realize that I have to make the translation in french since you put a link to my blog ! Don't worry, I will do it ASAP.

    ReplyDelete
  16. En fait, je suis en france, pas aux states! Mais c'est pas grave! Je suis ravie que notre défi du mois t'aie plu!

    ReplyDelete
  17. Wonderful looking lavash crackers and dip! The za'atar makes for a tasty cracker and your dip looks very tasty too. Congrats on your one year DB anniversary. :-)

    ReplyDelete
  18. Your Lavash looks so tasty and the dip? I would love some right now. Great job!

    ReplyDelete
  19. Happy One Year Rosa! Your crackers look fantastic and I like how you shaped them too.

    ReplyDelete
  20. The dip comes on my list! Mmmmh, I'm drooling.

    ReplyDelete
  21. Stunning photos Rosa..
    And the dip you made...thtas my kind of dip..yummo!

    ReplyDelete
  22. Tes craquelins frôlent la perfection! Ils ont l'air tout minces et bien croquants. Et j'adore la trempette que tu as faite. Du bon boulot!

    ReplyDelete
  23. The red pepper and bean dip sounds great, and I love your cracker wedges.
    Plus, the French disclaimer at the end of your post makes us Canadians feel right at home. (!)

    ReplyDelete
  24. je ne connais pas du tout le za'atar.
    ta trempette est vraiment appétissante et tes photos sont superbes :)

    ReplyDelete
  25. your lavash look fantastic! Great job! And that dip sounds delicious as well!

    ReplyDelete
  26. happy one year rosa!!! your crackers and dip look wonderful! what a great idea for red pepper and beans!!!

    ReplyDelete
  27. Happy one year Rosa. I am a chicken. I do not dare to join the daring bakers. Well done Rosa.

    ReplyDelete
  28. Great job Rosa :-) Your dip looks really yummy and warm with its Latina twist :-)
    Bises

    ReplyDelete
  29. Great looking crackers and lovely dip!

    ReplyDelete
  30. Happy One year! Everything looks great! I used Za'atar too! How can lavash resist its call? ;)

    ReplyDelete
  31. Your crackers look great! Nice choice of dip too!

    ReplyDelete
  32. Congrats on a year! Your lavash looks wonderful!

    ReplyDelete
  33. Your dip is just lovely. The color is beautiful. I really like the neatness of the cut crackers. Great challenge!

    ReplyDelete
  34. looks like a great meal starter... :)

    ReplyDelete
  35. Your lavash look perfectly thin and crispy! Nicely done!

    ReplyDelete
  36. Great dip...great job. Wasn't this challenge fun:D I'm into the whole savoury over sweet thing:D

    ReplyDelete
  37. Ok, je vais aller lire ca dans ma langue... Bises et bon dimanche !

    ReplyDelete
  38. Your crackers turned out beautiful and the dip looks divine. Well done!

    ReplyDelete
  39. Happy DB Anniversary. Your crackers look great and I want to eat that dip right now!

    ReplyDelete
  40. Great job and stunning photos like always!

    Just a small question: What are Refried beans? I've never heard of them.

    ReplyDelete
  41. Encore moi, j'oubliais de dire que j'ai hâte e voir ce que tu vas nous proposer au prchain daring bakers comme challenge.Si je me trompe pas,ça va être toi une des hôtesse?

    Bonne soirée!

    ReplyDelete
  42. AWOZ: C'est top secret ;-P! Tu devrais aimer... Je serais l'hôtesse, mais toute seule car Sher est malheureusement décédée :-( et Glenna ne participe plus... Bonne soirée à toi aussi!

    ReplyDelete
  43. Your crackers are so beautiful! What an interesting dip I can't wait to try!

    ReplyDelete
  44. MARIJA: Thanks! If you want to know what refried beans are, check my post here: http://rosas-yummy-yums.blogspot.com/2008/02/refried-beans-haricots-refrits.html

    ReplyDelete
  45. rosa they look great but what i loved the most was listening to nick cave... what a great surprise!

    ReplyDelete
  46. ARAN: Thanks! I'm happy to know that you also like Nick Cave's music :-D!

    ReplyDelete
  47. Oh what a savory snack for parties! And inexpensive, too! Ideal for game nights or informal socials. This one is going into the recipe book for sure!!!

    Thank you!

    Blessings!
    Lacy

    ReplyDelete
  48. That is one seriously munchie-inducing dip! Happy one year of adventurous baking.

    ReplyDelete
  49. Rosa, your crackers and dip look delicious!

    ReplyDelete
  50. Sensational dip & the zatar on the lavash is fabulous! Great pictures & a wonderful challenge. YUM YUM Rosa, YUM YUM!! Cheers Deeba

    ReplyDelete
  51. Rosa I love what you did with this! The dip sounds exquisite!

    ReplyDelete
  52. Aww, beautiful crackers, the dip sound spicilicious ;)

    ReplyDelete
  53. J'adore ça ! C'est super bon, j'en ai mangé il n'y a pas si longtemps que ça mais je veux bien réitérer :p

    ReplyDelete
  54. Those crackers look delicious but your dip has me over the moon. I'd love the addition of the roasted peppers to my bean dips.

    ReplyDelete
  55. Rosa! I LOVE your dip! Next time we have friends over, I'm going to whip that one up! Your crackers look amazing.

    ReplyDelete
  56. Ça a l'air délicieux, le genre de trucs que l'on commence à grignoter... et que l'on termine jusqu'au dernier !

    ReplyDelete
  57. Beautiful crackers and dip- I enjoyed them with the David Bowie seranade- lovely!
    xo

    ReplyDelete
  58. Your lavash looks perfect, and the dip with refried beans sounds so good!

    ReplyDelete
  59. Un apéro qui me fait complètement craquer !! ;o)
    Bises,
    Alex

    ReplyDelete
  60. A year already. The combination of this dip & the crackers looks perfect for an appetizer before dinner.

    ReplyDelete
  61. je ne demande qu'a gouter !
    j'aime ce genre de trucs qui se mange sans faim et sans fin

    ReplyDelete
  62. j'ai comme qui dirait loupé la date de publication, c'était tôt ce mois ci, je me suis faite avoir :(
    L'erreur est réparée !
    J'ai failli mettre du Zahatar, ça devait être sublime ! Et ta petite sauce aux poivrons là ... mmmhmhmhmh

    ReplyDelete
  63. Pour un apéro de fin de semaine ,ta recette est parfait avec la petite sauce qui va bien .

    ReplyDelete
  64. Wow congratulations for 1 year of DBers!!! As usual you did amazing! Lovely pictures!

    ReplyDelete
  65. Happy first DB anniversary, Rosa! You're such a great member of our group ... your lavash crackers are amazing!

    ReplyDelete
  66. Absolutely fabulous Rosa! Thank you for being so present on everybody's blogs. I am sorry I don't have more time to comment but know that I read yours before I go to bed! You are the best bloggers' cheerleaders! Go Rosa!!

    ReplyDelete
  67. Your lavash turned out beautifully and that dip sounds absolutely marvelous!

    ReplyDelete
  68. Sans la traduction, je me suis tout de même régalée rien qu'en regardant tes photos... Miammmm!

    ReplyDelete
  69. I had never know about lavash. Wow, I learn something new. I bet it must taste lovely coz it's thin and crispy. Gotta try it. You did a good job and yours look absolutely perfect.

    ReplyDelete
  70. Yummy -- They look so nice crispy and herby. I think I just made up a word right there.

    ReplyDelete
  71. Love your use of za'atar! The crackers look delicious!

    ReplyDelete
  72. They look they turned out very well, Rosa... way more golden than mine!
    But then again... you're the dough master!

    ReplyDelete
  73. Fabulous combo! And your crackers look beautiful. Well done!

    ReplyDelete
  74. Yum. your cracker photographs are so serene. and the dip sounds really nice--would be good on quesadillas.

    ReplyDelete
  75. Yum. your cracker photographs are so serene. and the dip sounds really nice--would be good on quesadillas.

    ReplyDelete
  76. Mmmmm--- your dip looks so good and your crackers look wonderful!

    I was late posting --I thought it had to go up the 30th!

    Pat in NY

    ReplyDelete
  77. Beautiful crackers and I just liked your fiery red coloured dip. I really like what you put in it.

    ReplyDelete
  78. Wow, your crackers look great.
    But I have to admit what impresses me even more are the great photos you took!

    ReplyDelete
  79. I have not made crackers before. They are lovely together with the wonderful dip. Will certainly impress the guests : )

    ReplyDelete
  80. That dip sounds delish! I was going to use za'atar as well, but forgot to get ingredients for it.. d'oh!

    ReplyDelete
  81. Your crackers and dip looks sensational!!

    Rosie x

    ReplyDelete
  82. Your crackers look stunning!

    And your dip looks very sexy!

    And thank you so much for the new challenge! LOVE IT!

    ReplyDelete
  83. You have got really nice photos there! I ahev enjoyed looking thru' them!

    ReplyDelete
  84. rosa, these look so delicate and wonderful. roasted bell pepper is a great dip isn't it?

    ReplyDelete