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!

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  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:)

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  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

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  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.

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

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  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....

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  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.

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

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  9. Great job! Love the dip recipe!

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

    P.S.
    Je t'ai taguée.

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

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  12. Great job! That dip looks wonderful!

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  13. wonderful job! They look so perfect :)

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  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

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  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.

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  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!

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  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. :-)

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

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

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

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

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  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!

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  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. (!)

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

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

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

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

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

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  29. Great looking crackers and lovely dip!

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

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

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

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

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

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

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

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

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

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

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  40. Great job and stunning photos like always!

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

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  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!

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  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!

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

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  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

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

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

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  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

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

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  49. Rosa, your crackers and dip look delicious!

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

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

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

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  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

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  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.

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

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

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

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

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

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

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

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  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

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

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

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

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  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!!

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

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

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  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.

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

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

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

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

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  74. Hummm. Sympa et délicieux

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

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

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  77. 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

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

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

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

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

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  82. Your crackers and dip looks sensational!!

    Rosie x

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  83. Your crackers look stunning!

    And your dip looks very sexy!

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

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

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

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