The Pétrin

For the challenge of September Daring Bakers, after tons of sponge cake, cream butter and chocolate, the organizers of this edition had the good idea we propose to make lavash crackers with a "dip" of our choice only constraint prohibits the use of animal products. For lack of time and because I already had the opportunity to make the recipe (the one by Peter Reinhart in one of my bedside books bread: The Bread Baker's Apprentice ), I almost did not change the recipe and I chose to accompany salsa 2 very simple and quick to prepare. Indeed, it is rather the choice of the support that has been a challenge for me, these crackers are really easy to make and they eat faster! To more extravagant and full of ideas accompanying salty or sweet, I invite you to visit the other Daring Bakers here.

Note: I have for practical reasons delayed fermentation by placing the dough cool for the night after kneaded. The next day, I delivered to room temperature some time before the shape (between 30 min and 1h, I did not notice)

Place the dough on a lightly oiled work, crush gently with the palm of the hand and give him a rough rectangle. Sprinkle the surface of the dough with a veil of flour and spread with a roller so as to form a rectangle 38 cm x 30 cm (the dough should have the thickness of a sheet of paper).

Note: if the dough tends to withdraw, leaving the rest covered for 5 minutes before restarting the spread, while the gluten relaxes.

Once the rectangle shaped dough, cover with a clean cloth and allow to relax for 5 minutes.
Preheat oven th.6 (180 ° C) and fill a baking sheet (or baking) with parchment paper.
Gently transfer the rectangle of dough on the baking sheet to ensure that the surface is well plane. Spray with a little water and garnish the surface with the seeds or spices of your choice: if you want to use several kinds of toppings, sprinkle over the dough by hand column on the length or width of the rectangle according to the desired amount. Possibly use the rolling pin or the palm of your hand to push the seeds into the dough.

If you would like crackers scheduled, pre-cut shapes as desired with a pizza directly on the hotplate (crackers cooking will retract and will therefore be independent of each other). For irregular crackers, cook the dough as prédécoupage without.
Oven and bake about 18 min or until the dough begins to take a blonde color on the surface and brown on the periphery.

Note: watch the end of cooking time depends on thickness of dough (dough fine cook more quickly than a thick paste!)

Let cool about 10 minutes off the plate in the oven before retrieving crackers cut or break the plate according to the desired shapes and sizes.

To serve, I quickly made-simple 2 types of salsa:

1. Tomato salsa (tomatoes cut into cubes, olive oil, balsamic vinagre, garlic, chopped mint)
2. / Tomato salsa (tomatoes cut in cubes, olive oil, balsamic vinegar, garlic, mint)
3. Mexican salsa (corn, avocados, diced, diced tomatoes, lime juice, olive oil, parsley) / mexican salsa (corn, avocatoes and tomatoes in cubes, lime juice, olive oil, parsley)

Past Daring Bakers Challenge:

1. Yule log - Yule log
2. Lemon Meringue Pie - Lemon Meringue Pie
3. French bread - Julia Child's French bread
4. Opera
5. Danish Braid - Danish Braid
6. Praline cake - Filbert Gateau Praline
7. Eclairs Pierre Hermé - Chocolate Eclairs