Vegan Daring Bakers: Lavash Crackers
I made my lavash crackers with the traditional seeds and salt and paprika on top, nothin' fancy, since I have never made these before. Also... I like the combination of poppy seed, sesame seed, and caraway... reminds me of an everything bagle.
These crackers weren't easy. Getting the thickness of the dough right- paper thin- took some fancy rolling pin work. Nonetheless, the first batch of crackers was a success! I did have to turn the pan multiple times, though, and lift out the edge crackers before the middle ones.
Unfortunately the second batch, which should have been perfect, was a total disaster. Part of the directions on the recipe were to let the gluten "rest" periodically during rolling and after.
Woe betide the baker that leteth the gluten kick it's heals up, close its eyes, and have a full-on nap. Because if you do that, the sheet of crackers you have so carefully rolled out will turn into a stretchy spider web, and when you put it on the baking pan it will stick to itself. When you try to fix that mess...you will realize the only thing to do is give up and make a glutenous ball out of the dough and toss it around like a baseball.
Thanks to RJ for his kitchen and kneading.
Letting the yeast do its work: I put it in the oven with the light on, keeping it at a perfect temperature.
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Here is the dough just before rolling, formed into a square.
RECIPE - Recipe Reference: The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.