I got this book from the library and was wondering if anyone has tried his breads? Any comments would be appreciated. Thanks.
I've made his Lavash often, delicious, and have tried his French Country Bread twice and failed both times. The French Hearth Bread is very good. So far, those are all the recipes I've tried, but I do love the Lavash, have compared it with other recipes and that's the one I always to back to.
I looked at the Lavash recipe and wondered, are they crackers or pliable thin bread? I am looking for a great cracker recipe.
If you keep them wrapped in a towel when you take the lavash out of the oven, then they'll stay pliable. I turn them over to bake on both sides and when they cool, they become very cracker-like. One person in the family prefers them soft, while the other two prefer them crispy and I include myself in the crispy pair. I try to keep a couple soft, but if you don't eat them right away, then they're crisp and will stay that way until eaten. Yummers!
I find his instructions for counrty bread very confusing. In the section on starters and levain he tells you to use 8oz but in the recipe itself he says to use a piece the size of a walnut. I don#t have much success with this recipe of his