Saturday, September 27, 2008

[Daring bakers] Lavash Crackers & Toppings

Note: French version is on my other food blog: La cuisine de Babeth
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My last daring bakers' challenge was back in April. I know, I know it's been a long time since I haven't bake with my dear DB friends. To make a story short my life was sort of hectic since April: I lost my job and I had to move from the French riviera to Luxembourg area ... not the perfect mindset to bake lavish and cute cakes.
Anyway I'm thrilled to be back in the game :-)
This month Daring Bakers' challenge is ground breaking: it's the first vegan and/or gluten-free challenge!

The Challenge as it was delivered to us: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. Our hostesses this month are Natalie from Gluten a Go Go, and co-hostess Shelly from Musings from the Fishbowl.

I chose quinoa flour and a peach salsa. For the topping, I sprinkled some poppy seeds, sesame seeds, carvi and kosher salt.



Makes 2 sheet pans of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: 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 (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. 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 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.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. 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 retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: 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 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. When it is the desired thinness, let the dough relax for 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 off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet. I pre-cut them with a pizza slicer.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, 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.

5. 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).

6. 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 snap them apart or snap off shards and serve.


Honeydew - Peach Salsa from The Splended Table (http://splendidtable.publicradio.org/re … eydew.html)

* juice of 1 lime
* 1/2 teaspoon minced garlic
* 1/4 to 1/2 cup finely diced red onion
* 1 Red Fresno and 1 Hot Yellow minced chile (seeds removed)
* 1 to 2 teaspoons sugar,
* 1/2 ripe sweet honeydew melon, cubed into bite-sized pieces
* 4 small, ripe peaches, peeled and cubed into bite-sized pieces
* salt and freshly ground black pepper
* 1/3 cup minced fresh coriander, or coriander and mint combined

In a medium bowl blend the lime juice, garlic, onion and chilies. Let stand 20 minutes, then blend in sugar and fruits with salt (a generous pinch) and pepper (to make piquant) to taste. Refrigerate up to 3 hours. Fold in fresh herbs just before serving.

Other DB challenges:
cheese cake pops
Julia Child's French bread
Lemon meringue pie
Chocolate yule log
Tender potato bread

Others crackers I love to make: Heidi's crackers: Japanese crackers, crackers with a smell of Provence, cinnamon-caramel vanilla-caramel crakers

28 comments:

BC said...

Welcome back! Was the quinoa flour bitter?

Tartelette said...

Glad to have you back! Les crackers sont parfaits! Avec une salsa sucree salee, ils ont l'air delcicieux! Bravo!

Babeth said...
This comment has been removed by the author.
Arika said...

Your lavash turned out ust gorgeous. Great challenge! Love your blog.

Arika
My Yummy Life

Elra said...

Well come back to DB's, I hope you'll enjoy your new place.

Quioa flour is a new thing for me, I love quinoa for tabouleh or any salad, but never really know that there is quinoa flour. I must give it a try.
Babeth, the crackers look pretty and off course peach salsa is always delicious! Well done.

RecipeGirl said...

Terrific choices, and that peach salsa looks quite delicious!

Natashya said...

I think the precut shapes look very nice. I love the bowl of chutney too, I should try that.

Judy@nofearentertaining said...

Oh they look so good! What a great idea to use the quinoa flour. I used WW and they turned out great!

Jenny said...

Welcome back. I like some of your other cracker recipes too.

Rosa's Yummy Yums said...

Very well done! Your crackers look great and your toppings sound interesting! Yummy!

Cheers,

Rosa

Marija said...

Great crackers! Glad you are back!

Aparna said...

Nice to have you back baking with us.
Most interesting choice of flour. Have to say it looks good. And peach salsa looks lovely.

Passionate About Baking said...

I absolutely love the lavash...& the dip is mouth-watering! YUM!!

enza said...

I don't know quinoa flour, it sounds fascinating.
and even your life has some trouble you are a splendid DB fellow.
have encountered some problem with raising dough?

Zita said...

oh..la..la, C'est superb, great to have you back, Love quinoa flour and your beutiful peach dip :)

Cakelaw said...

Lovely crackers Babeth - and I do like the sound of the peach salsa - delicious.

Lauren said...

Ooo, your lavash looks amazing! Great job!!

white on rice couple said...

Quinoa flour is new to be, thank you! I'll have to check it out! Love the fresh fruit toppings too!

Sandra Avital said...

c'est bien la 1ère fois que j'ai envie de tester le quinoa dans une pâte à pain! Surtout quand je lis qu'elle donne un goût malté..
merci pour l'idée et welcome back!

Regina said...

What a lovely salsa! Great for using fruits that are in season right now, (at least in the northern hemisphere).

Hannah said...

Your crackers look flawless- Excellent work on this challenge!

MaryMary said...

Looks phenomenal! And I am enjoying your French language blog as well. Welcome back!

Vera said...

Babeth, the crackers and dip look very yummy!

JennDZ - The Leftover Queen said...

Hi! What nice looking crackers! I love the peach salsa too! Yummy! :)

Here's to hoping life is great from here on out!

Y said...

Love the idea of using the quinoa flour - it's not something I've baked with before, but I'd definitely like to try it sometime.

MaryMary said...

Stunning--they look fabulous! And I love reading your french blog as well...or trying. :)

Andrea said...

I love the idea of a honeydew peach salsa! Fruit salsas are so refreshing and you never really see melon being used.

Babeth said...

Thanks miss Tartelette :-)
@BC: no quinoa flour is not bitter, it adds a malty taste to the preparation :-) It's worth a try.

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