Home Bread-Bakers v109.n043.3

Corrected sourdough lavash

Mike Avery <mavery@mail.otherwhen.com>
Sun, 22 Nov 2009 10:08:43 -0600
>Editor's note: Mike, why is salt listed twice and why the blank line between?

The salt twice is a typo.   A major typo.  Corrected below.   The 
blank line is because I list solid and liquid ingredients separately, 
with a blank line between.  On more recent recipes, I list the 
liquids first as I find that adding them to the mixer first seems to 
give me a better mix and less chance of geysers in the kitchen, and 
listing the liquids first makes it easier for me to remember to put 
them into the mixer first.

Again, this is enough for about a pound of lavash crackers.  I hope 
the table shows well in the digest.

Grams   Ingredient
260     Bread floue
5       Salt

25      Water
38      Honey
25      Light olive oil (extra virgin for more of an olive oil focus)
180     Sourdough starter at 100% hydration

Use improved mix

This is a very, very dry dough.  You may need to a add a bit more 

First fermentation overnight at room temperature.

After the overnight fermentation, roll it with the sheeter to the 
thinnest setting.
Cut into strips.  Put on parchment paper on baking trays, mist with 
Sprinkle with herbs and spices.
Preheat oven to 375F. (This is from memory and may not be correct

Bake about 10 -- 15 minutes, or until the crackers are nicely browned.

This seems like a long baling time for such a thin bread, but it 
isn't really a bread, it's a cracker.  The goal is to have it be 
crisp and deeply browned.


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Mike Avery
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