So, I’ve been negligent in posting for the last couple of weeks, but now I’m back on the band wagon. I did a foccica about three weeks ago, but that was a remake of something I did while I had my wisdom teeth removed. Now I’ve moved on to the Italian loaf. This was one loaf I was familiar with. Like the French, Italian is the other basic loaf that I make a lot. I say basic in only that it’s not a complicate recipe. It’s essentially the same as the French, but with the addition of a fat, in this case, olive oil. And I don’t mean Popeye’s girlfriend. Italian is a softer loaf because of the fat, and because of this, I tend to make buns or rolls using this recipe. In my case this week however, I believe I added too much water, and as you can see, that didn’t help with the shape. 
Since there was so much hydration the dough spread out, instead of up. It tasted great, and with the use of a pre-ferment biga, I was able to draw out a lot of flavor. I just didn’t get the torpedo shape that I wanted. Next time I do this, I have made notes and I will incorporate either more flour, or less water to firm up the dough.
This week brings us to Kaiser Rolls. Alas my search for a Kaiser Roll stamp was fruitless and I was relegated to ordering it from Amazon. So, we move on to another recipe for this week, Lavash Crackers.
Lavash crackers seemed kind of weird. After all, this is a bread blog. I should be making bread. But, it’s in the book, so of course I’m doing it. Lavash is also called Aremenia flatbread, has Iranian roots and eaten throughout the middle-east.
The recipe is the same, but the oven it’s cooked in or how flat it’s rolled might be dictated by the culture you are from. The key to this crisp cracker is to roll it out paper thin. It would seem that I didn’t roll it out thin enough as some of the pieces are kind of doughy. Well, it was fun to put the toppings on and now I have a new cracker to use on my friends for our party.
Party on Wayne, Party on Garth.
Next week, Light Wheat bread.
No comments:
Post a Comment