Sunday, April 25, 2010

BBA Slow & Steady: Lavash Roundup

Although many of the bakers from he BBA Challenge are actually finished baking every single bread in Peter Reinhart's book The Bread Baker's Apprentice, those of us in the Slow & Steady subgroup are baking slowly, but somewhat sporadically, on. This is our 17th bread, Lavash Crackers. Let's see how the S&S bakers enjoyed this one.

Margaret of Tea and Scones (that's her lavash in the photo, above) took note that Peter Reinhart suggested we use several different types of toppings on the lavash: "poppy, sesame, caraway seeds. Kosher salt. So I did. I also used some Italian seasoning (NOT a good choice) on part of the sheet. But the pieces with just salt were the best." Here's her post: Slow and Steady BBA - Lavash


Jessica of The Singleton in the Kitchen baked her lavash in a wonderful black and white mode (black and white sesame seeds, poppy seeds and sea salt.) She formed crackers, and the whole effect is quite chic. Jessica gives a helpful analogy of lavash to fashion that you won't want to miss, so read her whole post: BBA S&S: Lavash


Kayte of Grandma's Kitchen Table is always up for learning a new technique, so she really enjoyed making lavash. Her family really enjoyed eating it, so she will doubtless get practice rolling her lavash even thinner next time. Her post: BBA Challenge: Lavash


Leslie of Lethally Delicious enjoys making flat breads, having a favorite crisp rosemary flatbread recipe she got from blogger Tracey of Tracey's Culinary Adventures. For Reinhart's version of crackers, Leslie used her pasta roller to get the dough thinner-than-paper, which she later found to be too thin, as the bread baked almost instantaneously. In the end, although she liked the lavash, it was "just too high maintenance" and Leslie will probably stick to her standby recipe. Here's Leslie's post: BBA - Lavash Crackers


Wendy of Pink Stripes took a different direction with this recipe. Peter Reinhart gives the option of baking this dough as pita bread rather than crispy crackers. Wendy baked six 2 ounce pitas, which was not enough because she found these pitas "fluffy and light," not dry like store-bought ones. Read more here: {bba} not lavash crackers


I topped my lavash with coarse salt and found that this recipe turned out surprisingly delicious saltine crackers! (I'm not sure why, after nearly a year baking from this book I'm surprised at how good the bread turns out) So delicious, in fact, that my husband and I ate them - plain - for dessert every evening until the crackers were gone. Here's my post: Lavash {bba}


TeaLady said...

Very nice round-up, Nancy. Thanks for doing it again.

Di said...

Everybody's lavash looks great! I really do need to make it again one of these days. (I previously made it for Daring Bakers & just didn't have the inclination to do it again.)

Kayte said...

Wow, they all look so great, and so different! Such fun to see everyone's interpretation of the recipe...sort of like life, everyone gets one and then how they use it and develop it and put their own stamp on it makes it all so interesting! Thanks for doing the Round UP! Love this part the best...seeing all our babies together!

Cathy said...

Great roundup! Everyone's lavash looks fabulous! I actually made this a couple of weeks ago, and we really loved the recipe as well (I was a little heavy handed with the salt shaker, however). It's fun to see how everyone decided to top theirs. This was a really cool one to try!

Leslie said...

Another super round up! I love how you back lit your makes it look like it's glowing!

natalia said...

Ciao Nancy ! Sorry to have been such a slacker !! After realing my lateness I posted but do not worry !! The round upo is great I want to check everybody's lavash !! I loved them too so it doesnt sound strange you ate them as dessert !!