Complimentary Testa (right) and Rami Karadi. Bakery agree that there is freedom in spite of frame
Photo:
ETL Score
Long before Dietitians and trends, the days when people did not yet know the starch in charge of the crumb and the gluten protein responsible for the hole, first sentence, regulating the world of Genesis, was the bread. "The woman said many locusts Atzbonc and Hrnc, sadly forth children ... and someone said ... cursed is the ground because of you sorrows ... By the sweat of thy face shalt thou eat eat bread" (Genesis 19-16). Birth and bread are the basic features, and both humans will regret the effort, with great pain, exposed to disasters, who follow their orders of the relationship between man and God.
The bread, the main food biblical period marked differences between mourning a good day, between rich and poor, between men and women, between the sacred and the profane, between the material and the spiritual, between satisfying the seducer. Bread was a way to welcome guests and show them the owners will not save them the effort crossed clearest expression, compared to one-third of the exposed drought and natural disasters, punishment from Heaven destined only for the sins of humans.
Heart aches with palm kneading dough that his eyes burning with desire of her brother, Amnon, and smiling with Rebecca made by Isaac grounds and Abigail bread or looking out toward David with two bread - women who knew the power of the roundabouts on the way to a man's heart chambers.
Life, love, seductive, persistence, hardness, peace or war, control or punishment, everything written in the Bible bread.
Archaeologist Dr. Eitan Ayalon, director of the complex "Man and His" Eretz Israel Museum in Ramat Aviv, where permanently displayed rare items from that period there will be fair Bread People from Sunday to next Wednesday, said the archaeological excavations do not provide all the answers about the past since many of the items were made of wood decays with time. of what has succeeded in the land to preserve it is possible to learn that most of the bread ancient, thousands of years ago, was mainly flatbread, baked in the embers of the fire or on the clay tablet-like round massage with little holes that let the fire , which reminds the Druze and Bedouin cooking today, made the Taj metal.
Over the years, and developed more sophisticated methods that primitive oven or its floor walls pasted bread baking technique similar to the Iraqi pita bread for example. In Talmudic times already developed stone ovens for bakery production then began the secretaries squares shaped loaves of bread as a culture we know today.
And despite the winter and summer end and bread in Israel in 2014 did not know what to do with these bakers touch it and bring with them a variety of Wisdom from all over the world, and they are coming to this fair to revitalize the findings that have been preserved over the years. Booths, panels, sessions complexes, preparatory workshop of sandwiches to school, missions trips to the old flour mill, tasting professional demos and more.
Rami Credit Baker's "Bethlehem" and one of the participants at the fair says that fought victory of life over death. As if to express the power of the old food over Chron says S"hhith soil, drinking water, growing, living and then harvest it, cut her life. Then grind it, bringing the total destruction, add water and life again. But So, the oven is again like the dead until it is eaten and let live ".
Credit, a great baker, worked at a bar bread "since its founding, then moved to Tati, and for years he was a teacher at the school for baking cooking. Today is the chief baker in both branches of "Bethlehem" in Tel Aviv.
To cooking the food came at age 29 says he loves the freedom it brings with it within clear limits. When I ask him what is the main strength as a baker, he says that he is loyal to his bread. No matter that by popular demand. Greatest passion is bread "Sauer Two San Francisco" with butter and Atlantic sea salt or soaked in balsamic vinegar and olive oil limited. When should absorb sauce he prefers rye or wheat bread. Use brioche toast or Pan de water, it began the French. He does not like breads and artful, like Hmhbiaim including dried tomatoes, sweet potatoes or beets, "all of which escapes bread".
When I ask what is the biggest myth going around with the Israelis, he says that anyone who thinks bread healthier than white bread is not necessarily right.
Shay Testa, by sheer coincidence, given name in Russian means dough, says there are many people with allergies and diseases of the digestive effort wheat bread is not right for them. "We are a country driven trends," says this talented man, one of three bakers B"mrgozh, a family bakery "Jaffa," the day began to return white bread ".
Testa began to bake at the age of 24 at Stella, then worked for Rafael and Central boutique. As Bacardi also has been baking food, and says contrary to popular belief found it more freedom. 99 percent of its Margoza based on natural starters. Starter apples, raisins starter, and his heart belongs combines rustic bread, white flour and rye flour. Such a lot of butter on top. He likes to make toast brioche "But it's ours, with its cream" sauces he prefers to take with it began a toast is not connecting, "do not understand the pleasure of this flavor."
In honor of one of the oldest ever known dish, bake in honor of all time sweating their way to the bread I bring Here are four recipes will succeed in your home oven, the smell will perfume the rooms warm and enticing ties between past and present.
Bread, hazelnuts and plums Shay Testa. No more than ten minutes kneading // Photo: ETL Score
Bread half-filled with hazelnuts and plums Shay Testa
If you hurry you how you can increase the amount of yeast and 4 grams without changing the other
Materials (for 2 loaves):
• 2 grams of dry yeast
• 260 grams of cold water
• 200 g flour Stiebel 2
• 200g wholemeal flour
• 11 grams of salt
• 40 g whole hazelnuts in the shell
• 60 g chopped dried plums
Bowl, put flour, water and yeast. Start kneading, add salt and when it begins to develop a network of gluten and dough becomes uniform and flexible add hazelnuts and plums. In total kneading time is 8-10 minutes. Cover the bowl and leave for 40 minutes. Making two rounds and give them 30 minutes resting. Forming a square from each of the bullets and set up multiplies the size. Bake at 200 degrees 30-40 minutes.
Pan de Who's gift Testa
Pain de Mie is a common white bread in France and is characterized by rectangular in shape. This kind of French-speaking baked applies Kesten format, loaf pan relatively wide 30-35 cm in length. It is important to work with the butter at room temperature.
Materials (to 3 squares Kesten format):
• 1.5 kg flour
• 45 grams of sugar
• 40g butter
• 30 grams of salt
• 900 grams of water
• 40 g dried yeast
Place the ingredients in the bowl of a mixer and knead 8-10 minutes until the unification of the materials. Creating three balls and leave for 20 minutes. Forming a square from a circle, place in a waiting-rising almost to the end (about an hour). Preheat oven to 200 degrees and bake for 30-40 minutes.
Remy's health bread Credit
Ingredients (for 4 squares):
• 600 grams of wheat flour
• 300 g flour
• 600 grams of water
• 200g Polishing (recipe below)
• 25 grams of salt
• 9 grams of fresh yeast
• 100 grams of grain mixture (20 grams of oatmeal, 20 grams of sunflower seeds, flax seeds 30 grams, 30 grams of water. Stir and place in the refrigerator the night)
Back massaged (polishing);
• 100 g flour
• 100 grams of water
• 1 g fresh yeast
Prime massaged begin preparing the night before: Mix well all the ingredients in a bowl, cover with plastic wrap and leave out 12 hours. Can be prepared the night and morning Refrigerate.
Mixer bowl put water, the head of dough, flours and yeast and mix on low speed about 5 minutes. Add the salt and grain blend and knead at medium speed 6-8 minutes, until the dough is elastic and homogeneous. Cover with a damp towel and leave for an hour and a half. Divide into 4 balls and cover with a damp towel to rest was 20 minutes. Forming loaves, cover with a damp towel and let rise until the volume has doubled. Preheat oven to 220 degrees. Passing the bread, lightly moisten and bake for Crest at 220 degrees about 35 minutes.
Durum bread and cheese Rami Credit. Moisten lightly before baking // Photo: ETL Score
Durum and bread Remy Gbinott of Credit
Ingredients (for 4 squares):
• 600 grams of water
• 500 g flour (Stiebel 2)
• 500 g durum flour fine
• 350g Polishing (recipe below)
• 20 grams of avocado or olive oil
• √ 9 grams of fresh yeast
• 2.5 grams of salt
• 300g grated hard cheeses (pecorino, Gouda, kashkaval)
Back massaged (polishing);
• 125 g flour
• 125 grams of water
• 1 g fresh yeast
Prime batter begin preparing the night before: Mix well all the ingredients in a bowl, cover with plastic wrap and leave out 12 hours. Can be prepared the night and morning Refrigerate.
Put a bowl of water, the head of dough, oil, flours and yeast, and mix on low speed about 5 minutes. Add the salt and transfer to a high speed for 5-8 minutes, until the dough is released from the side of the bowl and get smooth. Add the cheese mixture on low speed until full implementation. Cover the dough with a damp towel to rest an hour and a half.
Divide the dough into 4 equal balls and cover with a damp towel to rest was 20 minutes. Create bullets squares, arranging pattern lined with baking paper and let rise until doubled the volume. Preheat oven to 220 degrees. Use a knife passing the bread and moisten lightly before entering the oven, for Crest. Bake at 220 degrees about 35 minutes.
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