The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lavash, PR's WGB

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Fenn's picture
Fenn

Lavash, PR's WGB

Hi, I am new to baking and this site. Just trying to find out where I have gone wrong. I am trying the recipe from Peter Reinhart's Whole Grain Breads. The dough is nothing like the description. It was very very dry and even after adding quite a bit of water. I kept adding water, not sure how much, and the dough became softer and more elastic but would not pass the window pane test. This was done using Trader Joe's 100% White Whole Wheat Flour. Can anyone offer some advise?

hanseata's picture
hanseata

Hi, Fenn,

I made the lavash once, and it turned out quite nice. I did not notice any unusual dryness, and didn't scribble any suggestions for alterations in my book.

Did you measure the weights, or used volume measures? If you didn't weigh the ingredients, you could be way off, because volume measures are quite inaccurate and differ from flour to flour (I once compared my organic flour weights per cup with the tables in "Cook's Illustrated" and other baking books - there were differences of more than 20 g!)

Anyway, you should always rather go by consistency, what the dough looks and feels like, and add more water or flour accordingly.

I never go by window pane test anymore, I don't make myself crazy over that - and I bake professionally.

Happy baking,

Karin

 

 

 

Fenn's picture
Fenn

Thanks for the reply. I baked it today and it turned out bland. I think you are right, because I did measure by volume. 

When rolling out the dough, after resting, the edges cracked a lot. The final result was something like uncooked whole wheat flour. I think I didn't add enough water, but if I had the formula would have been extremely different from the one listed. 

Any recommendations on scales? I will be looking but if you have any ideas that aren't too expensive. Like will the cheap 4.99 analog scales from Bed Bath and Beyond work?

hanseata's picture
hanseata

If you are going to bake more often, I would recommend buying one that is not only accurate, but also comfortable and easy to use. Digital scales are more practical because you can reset them to zero after each ingredient, you don't have to add them up - and keep the result in mind. You can also switch between ounces and grams, a good thing if you have recipes from abroad.

I have a scale from Salter for $ 29, it works quite well, but with bulkier items it is hard to read the display. Therefore next time I would invest in the one that Cook's Illustrated highly recommends: the OXO Food Scale ($ 49.99). If you live near an IKEA store - they have cheaper digital scales that look just like my Salter.

Karin

 

298mom's picture
298mom

I know this is an old post, but I found it while searching for the correct measurement for this recipe.  My copy of the book states 1 3/4 c flour in the ingredient list, but the directions state 3 1/2 c.  So if you use a copy with the mistake, maybe that's why your crackers turned out so wrong.

Antilope's picture
Antilope

Here's the Baker's Formula from the book:

Lavash
Peter Reinhart's Whole Grain Breads
.
BAKER’S FORMULA.....%
.
Whole wheat flour.....100
Salt..............................2.2
Instant yeast...............1.75
Water..........................69
Honey.........................3
Olive oil......................6
Total...........................181.95