[[Editor's note: Mike, why is salt listed twice and why the blank
line between?]]
After I made Reinhart's recipe for Lavash Crackers, I decided to
convert it to sourdough. It was, I think, greatly improved. This is
enough for a pound of crackers, which is a LOT of lavash
crackers. Sorry, but this is from my bakery's files, so the
quantities are in grams.
260 grams bread flour
5 grams salt
26 grams salt
38 grams honey
25 grams light olive oil (you could use extra virgin, which would
change the crackers, maybe for the better)
180 grams active sourdough starter at 100% hydration
Mix until developed, cover and allow to ferment overnight.
Roll using a sheeter or a pasta roller, until quite thin. You can
use a rolling pin, but it WILL be a real workout!
Cut into strips 2 to 4" wide, and as long as your baking pans. Line
your pans with bakers parchment, mist the paper with water, put the
dough on the paper.
To add a flair, sprinkle coarse salt, herbs or spices on the dough.
Preheat oven to 375F and bake for 10 - 15 minutes, or until the
crackers are nicely browned.
There is no need to let the dough rise after rolling it out. It's
not going to rise because this is a very stiff, dry dough that has
been rolled very thin. Also, we're making crackers, not bread.
The crackers will have some oven spring. The crackers will last
several weeks in plastic bags, if they aren't eaten sooner.
Put out the lawn chairs, some bowls of crackers and hummus, grab a
few beers and watch the sunset with someone special. It just doesn't
get much better than this, even in suburbia.
Mike
*Bake With Mike <http://www.bakewithmike.com>*
Mike Avery
Email to: mavery at mail dot otherwhen dot com
A Randomly Selected Bread Saying Of The Day:
The dog wags his tail,
not for you,
but for your bread.
- Portugese proverb