| BBA Challenge #17 & #18 | | Print | |
| Tuesday, 01 September 2009 08:31 |
 Lavash Crackers & Light Wheat Bread I am combining two BBA Challenge breads into one as I wasn't completely thrilled with either one of the breads and just can't see giving either bread it's own blog post. I guess everyone is not going to love every bread in the book, and after absolutely falling in love with the Kaiser rolls last week, I really wasn't terribly excited about even making the Lavash crackers from page 178 in The Bread Baker's Apprentice. I had said I'd make every bread however so I did get it completed as planned. Lavash crackers are also called Armenian flatbreads although this type of bread can now be found across the world. These crackers look great broken unevenly and packed into a basket to be served with dips or spreads. This bread was one of the recent few that could be made in one day, and the dough is quite stiff similar to a bagel dough. The dough includes bread flour, salt, yeast, honey, oil and water, and once rolled paper thin the crackers are brushed with water and then sprinkled with some type of seeds. I had a seed mix so I simply used that.
Although I rolled out my dough to an even much larger rectangle than stated in the book, I didn't find the crackers to be as crisp as I had hoped. I doubt I would ever use this recipe to make crackers again. I did like the light wheat bread much better although I think mine turned out a little more dense than it should have. There was just 33 percent wheat flour in the loaf so the flavor was very light and the loaf did rise nice and high into a lovely dome above the pan. This bread was another one that can be completed in one day and apart from the powdered milk I followed the directions exactly as written. I am wondering if the missing powdered milk had any effect on the denseness of this finished loaf. There were no surprises in making this bread as it was simply a basic soft wheat bread as you would find in your local grocery stores. I did find this bread toasted really well, and I in fact sliced the entire loaf up as soon as it cooled and stored the slices in my freezer to be pulled out as needed. I am a whole wheat type of girl, but if I am going to make whole wheat bread at home I would add more wheat flour and a few other grains. I might make this bread again as it turned out great for toasting but I am looking forward to trying the rye and multigrain breads coming up next!  Seeded Lavash Crackers  Loaf of Light Wheat Bread  The Light Wheat Loaf Toasted Beautifully! For those who haven't read my earlier post about the BBA Challenge, this group has taken on the challenge of baking every bread in this great book written by Peter Reinhart on a schedule of about one bread per week. I will post the schedule I am following and invite any IFF readers to join me as we develop our bread baking skills. We have decided that we will bake the 43 main bread recipes in the book, not taking on all the many variations of each. You can join me at any time during this challenge, the only requirement being that you have your own copy of the book as I cannot share recipes from the book as it would in fact be copyright infringement. You can read more about the BBA Challenge on Pinch My Salt. Here are the upcoming breads listed in order that I will be baking in the upcoming weeks if you would like to bake along with me. Marbled Rye Bread Multigrain Bread Extraordinaire Pain a l"Ancienne Pain de Campagne Deborah Mele August 24th, 2009  To order this book simply click on the photo below!
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Comments (4)
Light Whaet Bread and Crackers
4
Tuesday, 15 September 2009 01:02
jenn @ Pete Eatemall
Both look great! I am getting to kaiser Rolls and Crackers soon!! I have made the Peter R. recipe for light wheat before but plan to make again as I too, promised myself to make every bread and in order! Happy Baking!!
Lavash and light wheat bread
3
Tuesday, 01 September 2009 14:43
Cindy
I agree that the light wheat bread looks and probably tastes just like what you could get in a supermarket. I am not so excited about that one. But I think your crackers look fantastic, so rustic!! There are so many topping options. I just bought a jar of smoked jalapeno fleur de sel that I may try with them. Thanks for the heads up on rolling the dough very thin. Several other challengers have mentioned that issue as well.
crackers and light wheat bread
2
Tuesday, 01 September 2009 14:35
Mags
Making the crackers today and hoping they turn out, but I kind of imagined them to be as you described. Yours look great though!
Crackers
1
Tuesday, 01 September 2009 09:44
Anne Marie
I'm not looking forward to the crackers. Any thing that has to be rolled out paper thin genuinely annoys me. Glad the wheat bread turned out.
