The Man Who Makes One Bread in 24 Hours: "There's Flour, Water, and a Big Secret in the Dough"

Anyone who hears about Itay Zanzuri switching from a teaching career to bread baking typically raises an eyebrow. After all, the two professions seem entirely different. Some even nod sympathetically: "Was it hard for you with the students, so you looked for a quiet job?"

Itay surprises when he claims he actually sees a direct connection between the two roles, and by the way, he hasn't given up teaching at all. He continues to teach part of the week when he's not in the bakery.

"Baking sourdough bread, like what I produce, requires a long process," he clarifies. "It takes about 24 hours, compared to only two hours for baking bread with yeast dough. I believe the same applies to education—when you want to create positive change and development in students, you need to dedicate time to it. You must not act hastily or try to cut corners, as it might only cause harm."

Both Delicious and Healthy

Itay grew up in Kochav Yaakov, but currently resides in Mehola in the Jordan Valley. He's married and a father of four. "I've always loved baking, but never thought I would do it as a profession," he reveals. "As I mentioned, I was a teacher, mainly in biology and sciences. But I always felt I wanted a job where not just my head would work, but my whole body and soul; I wanted manual work. So at some point, I decided to turn my baking hobby into a profession. I went to study the field, and about two years ago, I opened my bakery in Maskiot." Itay emphasizes that in the bakery, he only bakes one thing—sourdough bread—and he sees it as a real mission. "Sourdough bread is not only much tastier than regular bread, but also significantly healthier. I bake only sourdough bread and also teach workshops on how to make this kind of bread at home."

For those who don't understand the uniqueness, he provides the following explanation: "Sourdough bread is made from components very similar to regular bread—wheat, flour, water, and salt. But unlike regular bread, it doesn't have yeast; instead, it undergoes a fermentation process where bacteria alter its composition, creating the sourdough, a type of processing. It's akin to the difference between milk and cheese or grape juice and wine. It's simply a new outcome, but here's the big secret—you must know precisely how to perform the process and in what manner."

At this stage, his background as a biology and science teacher helps a lot. "Understanding the processes the bacteria undergo in the bread aids in producing it correctly, clearly, precisely, and balanced. I know how to identify the processes occurring and use them. A situation arose where some of the things I taught students for biology graduation now apply to people who wish to take baking workshops with me."

And if we don't understand the processes, will it produce inferior bread?

"You cannot produce sourdough bread without understanding how the production is done. It's not just mixing ingredients and bread comes out. You have to work with the bacteria, which are living organisms, and you need to understand precisely how to activate them correctly. If you don't follow the required method, the results may be completely unpredictable. During preparation, one also needs to smell, taste, and add ingredients accordingly, keeping the dough at the right temperature throughout, including during baking. Ultimately, it's clear to me that anyone who tastes good sourdough bread won't be able to return to what we call 'bread' because the difference is like heaven and earth."

Itay also wishes to add an important note: "The uniqueness of sourdough bread is not only in its taste but also in its health benefits. Thanks to its process, it's not fattening but breaks down slowly in the body, keeping one full without raising blood sugar levels. This is unlike the prevalent industrial bread that, immediately after eating, breaks down rapidly and turns entirely into body fats."

A Bakery on Every Street

When Itay opened his bakery about two years ago, he did so with a great dream. "I had a dream that bread consumption in the country would be like in France," he shares. "My parents are originally French, and they always tell us that in France, there's almost a bakery on every street, and people wake up every morning, go down to the bakery, buy a baguette, and eat it fresh. The next day, they buy another baguette, and so on every day. Our culture is different, and over time, I realized that's not going to change. People buy a large quantity from me once a week, freeze it, and defrost it daily. Precisely for this reason, it is so important to have high-quality bread that holds well in freezing and can be enjoyed over time."

Today, Itay continues to work in teaching half the week, while dedicating the remaining three days to bread baking, with the bakery opening to customers only on Fridays, allowing them to buy. For those who request in advance, Itay makes special sourdough breads tailored to their needs.

And there are customers he can't forget, like the first customer to come to the bakery. "I was in the middle of separating challah," he remembers, "and the customer told me he's a Cohen. I sold him the bread he wanted, and in my heart, I thought that soon enough the day would come when I'd give him the bread without any charge, as separating challah is one of the gifts of the priesthood. I so dream of the day when the bread would not be a source of income for me, but rather something I need to give away."