Daring Bakers September Challenge

Crackers and Hummus

It's that time again... Daring Bakers September challenge. I have to say that I was so happy that this month's challenge was savory (and much less time consuming). This recipe for Lavash Crackers is from Peter Reinhart's The Bread Baker's Apprentice. These crackers are so addicting, and you can use your imagination with toppings and shapes. You can also adjust the crispiness when rolling out the dough. The thicker the dough, the less crispy the crackers will be. I made a loaf of bread (pictured at the bottom) with the leftover dough.
I made hummus for my friend's baby shower, and I used the leftover to eat with these crackers. I used Barefoot Contessa's recipe (below).

Recipe for Crackers
Makes 1 sheet pan of crackers

Ingredients:
* 1 1/2 cups unbleached bread flour
*1/2 tsp salt
* 1/2 tsp instant yeast
* 1 Tbsp sugar
* 1 Tbsp vegetable oil
* 1/3 to 1/2 cup + 2 Tbsp water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher salt, etc. for toppings

Directions:
1. In a mixing bowl, stir together the flour, salt yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tbsp of water, but be prepared to use it all if needed.
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough, satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to pre cut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

I wanted to make use of all of the dough, so I made this small round loaf of bread. I used the extra dough hanging off of the pan and formed into a circle. I baked until golden brown. This would make a good pizza dough if rolled out a little thinner. It would also make a good panini.

Recipe for Hummus

Ingredients:
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Paprika

Directions:
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. Sprinkle with paprika for garnish.