Sunday, June 16, 2013

olive oil bread

we tried so many different bread recipes, so many blogs, videos, book...etc. one of them is artisan bread in five minutes a day by jeff hertzberg and zoe francoise. it is one of our favorites so far! the amazing thing about preparing the dough, storing and baking it is that it literally takes only a few minutes a day to do the work. you don't need to be home all day to make bread. you just make the dough, store it in the fridge and use it whenever you want to. it is almost as easy as the "pot-bread" i was talking about in an earlier post, but keeps fresh longer and the taste is a bit more sophisticated.

one of the doughs we are using most from this book is the olive oil dough. it acctually is a pizza dough but it make wonderful bread as well! here is our version:

  • 2 3/4 cups of lukewarm water
  • 1 1/2 tbsp granulated yeast (2 packs)
  • 1 1/2 tbsp coarse/kosher salt
  • 1 tbsp sugar
  • 1/4 cups of olive oil
  • 3 cups of white wheat flour
  • 3 1/2 cups of whole wheat flour
  1. mix the everything except for the flour together before starting to add the flour gradualy. if you are having trouble to mix in the last bit of flour: wet your hands to do so. you dont have to knead this. just mix it.
  2. now let it rise and collapse, that takes about 2 hours.
  3. now you can either use it imeadiately or store it in the fridge until baking day.
  4. baking day: take out of the fridge and shape as much as you need into a loave (the rest goes back in the fridge for another day - up to 12 days) and let it rise for an hour or so. preheat the oven to 230°C (450°F) and score the loaves.
  5. after transfering the loaves into the oven pour about one cup of water into the steam tray (we just use another baking tray at the botton of the oven) and close the door quickly! bake for about half an hour to one hour, depending on the size of your loaves. 
  6. when ready let it cool down to make slicing easier.

Friday, June 14, 2013

the frontier house

some days ago i stumbled across this series about three families leaving the year 2001 to try living on the frontier like people would have in 1883. i always find it very interesting to see how people change and what becomes important when you take away all the distractions and comforts of modern life. i would not want to live like that but add a few modern things like a washing machine and a freezer and i would not mind at all. what do you think?

Thursday, June 6, 2013

yarok az - the next step in our journey

if you are following me on facebook you might already know that we will quit our jobs and go wwoofing in the end of august. we decided to do some wwoofing here in israel before we leave the country to get all the office work out of our system and have a go at some permaculture/gardening. so we went to the website of wwof israel and found yarok az
credit: yarok az
after some correspondence we decided to pay them a visit in the north of israel and see the farm for ourselves. it is a very small but beautiful place.
credit: yarok az
 they have goats, horses, chicken, some ducks and a pond full of frogs! they are also close to something called "the jesus trail" so they get a lot of tourists and decided to offer accommodation. 
credit: yarok az
now they run a successful eco touristic farm. they also make their own cheese and build almost all their own buildings so staying with them is likely to be very interesting! for some pictures of the farm click here to get to their gallery