Room for Dessert - Food Blog

Of all the things I bake, bread is the one thing that amazes me the most. Although it’s one of the simplest things to make, and maybe even because of that, the process of putting such a small amount of ingredients together, kneading them, letting them rise and with almost no effort at all, getting such a wonderful smelling loaf that bakes slowly in the oven, rises some more, and fills the house with a great scent - you must understand the pleasure I’m talking about. Actually, the person that made me admire this whole bread baking process is Michael, a friend of mine from work, who worked as a cook for a couple of years for some famous restaurants in Tel Aviv, in between 2 high-tech jobs.

I don’t get to make bread as much as I want. I’d like to make bread every weekend. Bread means home to me, and on weekends, when you’re home with your loved ones, what can be a better companion, food-wise, than bread? Anyway, I get to make it just maybe once a month.

Lately, after tasting some seriously amazing loaves from the Arcaffe bakery here in our town, I’ve really wanted to make something similar. I browsed through their web-site and read that they developed their bread recipes with Eric Kayser’s help, and that the recipes are secret. I’ve tried to find some of Kayser’s bread recipe, but no luck there as well… What I do know is that their bread is made using sourdough and that it’s really crusty. I’m planning to start raising my own sourdough soon, but this time I made the bread using regular yeast.

I found this recipe on Recipezaar, it had so many good reviews that I decided to try it. The dough is great and really easy to work with. I’ve sprinkled water on top of the loaf while baking in the oven (did it 2 times) so the crust would become crunchier, and it did. Next time, though, I’ll sprinkle some more water, for an even crunchier crust. I’ve also rolled the bread in flour after shaping it and before the second rise, and also scattered some cornmeal on top of it. The loaf tasted great, and was airy and fluff. The cornmeal added more crunchiness to the bread. The great taste lasted only one day, though, the next day it was a bit dry.
All in all it was a good bread, nothing sophisticated about its taste or anything - just good and easy to make white bread.

Crusty French Bread / Recipezaar
Makes 2 loaves

Ingredients:
2 cups warm water
1 Tbsp yeast
1 Tbsp vegetable oil
1 Tbsp sugar
2 tsp salt
5-5 1/2 cups bread flour

Directions:
1. Dissolve yeast in warm water and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
3. Stir in 2 cups flour to make a stiff dough.
4. Knead until smooth and elastic, about 10 minutes.
5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6. Punch down and divide in half.
7. Shape dough into two long slender loaves.
8. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9. Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
10. Cover and let rise until doubled.
11. Bake at 375°F (190°C) for about 30 minutes.
12. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

לחם צרפתי / מתכון מהאתר Recipezaar
עבור 2 כיכרות

רכיבים:
2 כוסות מים חמימים
1 כף שמרים יבשים
1 כף שמן
1 כף סוכר
2 כפיות מלח
5-5 1/2 כוסות קמח לחם (שטיבל 2)

הכנה:
1. ממיסים את השמרים במים החמימים יחד עם הסוכר בקערה גדולה. משאירים כ-10 דקות, עד שנוצר קצף.
2. מוסיפים מלח, שמן, ו-3 כוסות מהקמח. לשים כ-2 דקות.
3. מוסיפים 2 כוסות נוספות מהקמח, עד ליצירת בצק עמיד.
4. לשים כ-10 דקות, עד לקבלת בצק חלק וגמיש.
5. מניחים את הבצק בקערה משומנת, משמנים גם את פני הבצק עצמו. מכסים ומתפיחים במקום חמים עד להכפלת הנפח.
6. מוציאים את האויר מהבצק התפוח ומחלקים לשני חצאים.
7. מעצבים את הלחמים שלנו - אפשר כשני כיכרות ארוכים.
8. מגלגלים בקמח ומפזרים קמח תירס מעל. מניחים את הכיכרות על תבנית מרופדת בנייר אפיה או בתוך תבנית לחם מתאימה.
9. חותכים בעזרת סכין חתכים אלכסוניים לאורך הכיכרות.
10. מכסים ומתפיחים עד להכפלת הנפח.
11. אופים ב - 190 מעלות, כ-30 דקות, עד להזהבה.
12. הערה: ניתן להתיז מים על הכיכרות בעודן נאפות בתנור, להשגת קרום קשה יותר.