I really love baking bread at home. These can be breads that require a long time to prepare, with sourdough and special techniques, or quick breads, such as those placed in a pot that goes into the oven. Over the years, I have baked many types of bread in my kitchen. Challah, rolls, light breads, dark breads, and ones that combined several types of flour and contained interesting surprises. All of them drew exclamations of admiration and many compliments.
I chose to offer you to bake baguettes originating from France. This time, I prepared them with a relatively easy technique, and to my surprise, the result was wonderful baguettes that I served with a selection of dips and richly flavored cheeses. Another recipe is for homemade whole wheat bread. The bread is darker than the familiar type and has a strong presence. I made several slashes on the surface to give it an interesting look, like one from a bakery or artisan shop.
Alongside these recipes, I asked pastry chef Eran Borkin from Binyamina for a sourdough bread recipe. The chef agreed to my request and shared a recipe that can yield two types of bread with different flavors. If you don’t have sourdough at home, the chef suggested preparing these breads using a pre-dough (biga).
Choose one of the recipes (or more), get addicted to the aroma of baking that fills your home, and serve the product with indulgent spreads or homemade jams. Just don’t forget to add butter. Believe me, nothing else is needed. Simply spread, bite, and enjoy.
French Baguette Made Easy
Ingredients (for 4 baguettes):
• 750 g sifted bread flour
• 500 g warm water
• 1 tbsp salt
• 1 heaping tbsp (10 g) fresh yeast
Preparation:
Place the flour and water in a mixing bowl. Using a dough hook, mix at medium speed until a sticky dough forms. Cover the bowl and let the dough rest for 15–20 minutes. Add the yeast and mix at low speed for 2–3 minutes.
Add the salt and mix at medium-high speed for a few more minutes, until the salt is fully incorporated. The result is a soft, sticky dough. Transfer the dough to a well-floured work surface. Stretch the dough from the sides and fold it several times. Shape it into a uniform ball. Place it in a floured bowl, cover with cling film, and place a towel over it. Let the dough rise for about two hours.
Transfer the risen dough to a floured surface. Gently roll the dough into a rectangle and divide it into four portions. Take each portion and shape it into a log. Place on a baguette baking tray or spaced on a baking sheet lined with parchment paper. Cover with a towel and let rise for 30–40 minutes.
Preheat the oven to high heat (230°C / 450°F). Pour boiling water into a tray placed at the bottom of the oven. Using a sharp knife, make 4–6 cuts on each baguette. Lightly dust the baguettes with flour using a small sieve and bake in the hot oven for 25–30 minutes, until they turn golden brown. Remove from the oven and cool thoroughly.
Difficulty: Medium
Preparation time: About 2 hours, including rising time
Type: Pareve
Whole Wheat Bread
Ingredients (for one loaf or two small ones):
• 3½ cups sifted whole wheat flour
• 1 tsp salt
• 2 tbsp honey or silan
• 1 heaping tbsp dry yeast
• 4 tbsp oil
• 1½–2 cups lukewarm water
To serve:
• Butter and jams, preferably homemade
Preparation:
Place the flour in a mixing bowl. Add the salt, honey or silan, yeast, and oil. Mix with a dough hook at low speed while gradually adding the water. Continue mixing for 8–10 minutes. Flour a wide bowl and place the dough inside for rising. Cover with cling film and let it rise until it doubles in volume.
Knead the dough well and remove the air. Shape into one loaf or two, place in a loaf pan lined with parchment paper for a second rise. Make several slashes on top of the loaf with a knife. Cover and let rise for a third time for 1½ hours or until the loaf doubles in volume.
Lightly dust with flour. Place in a preheated oven at high heat (250°C / 480°F) and bake for 15 minutes. Lower the temperature to 220°C / 430°F and continue baking for another 30–40 minutes, or until tapping the bottom produces a hollow sound.
Difficulty: Medium
Preparation time: About 2 hours, including rising time
Type: Pareve
Whole Wheat Nut Bread
After much insistence, Chef Eran Borkin agreed to share with us the recipe for this wonderful bread. At his bakery in Binyamina, "Borkin Bread," you can find a variety of pastries and special breads that he prepares with love and great care.
Ingredients (for one loaf):
For the pre-dough / biga:
• 100 g whole wheat flour
• 100 g filtered or mineral water
• 1 g yeast (tip of a knife)
Preparation:
Mix the ingredients in a bowl, cover, and leave on the counter for 12–24 hours.
For the dough:
• 400 g whole wheat flour
• 300 g cold filtered water
• 12 g salt
• 200 g of the biga sourdough prepared the night before
• 200 g coarsely chopped walnuts
Preparation:
Place all ingredients in a bowl and mix with a wooden spoon until a uniform dough forms. Cover with cling film and let rise for about an hour. Transfer the dough to a floured surface and shape into a log. Form the log into a snail shape.
Return the dough snail to the bowl, cover, and let rise for another hour. Repeat this process 3–4 times. On the third or fourth time (your choice), roll the dough into a long ellipse and shape into a loaf.
Place in a pan lined with parchment paper or a large loaf pan and let rise until doubled in size, about two hours or more depending on room temperature.
Lightly flour the top, make slashes with a sharp knife, and bake in a preheated oven at 210°C / 410°F. Place a cup of boiling water at the bottom of the oven and bake for about 30 minutes, until golden and when tapped, the bottom produces a hollow sound.
Alternative bread option:
Instead of whole wheat flour, use sifted whole spelt flour. Instead of nuts, use 200 g of coarsely chopped dried fruit mixture. You can use apricots, cranberries, raisins, dates, blueberries, or any other dried fruit you like. All other ingredients and preparation steps remain the same.
Difficulty: Medium
Preparation time: About 1½ hours, excluding folding times
Type: Pareve
Tip from Pascal: You can add dried fruits or seeds to the dough. They give the bread a wonderful aroma and an extra layer of flavor.