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- This bakery can promote 15,000 loaves of bread day-after-day.
- A single loaf weighs 1 1/2 kilograms.
- A single batch takes 6 1/2 hours to prepare dinner.
Following is a transcript of the video.
Narrator: Daily, Uzbek bakers hand-roll and stamp 8,000 loaves of bread. Formed like wheels, these loaves are dense and chewy, with a golden crust and an ethereal crumb. Weighing in at 1.5 kilos, they’re typically eaten in teams and shared across the dinner desk. Whereas you’ll find numerous varieties of those breads throughout Uzbekistan, probably the most legendary loaves are baked within the metropolis of Samarkand. Right here, bread is sacred and made with the utmost care.
Davron Sokhrobov: This bread is the delight of Samarkand.
Davronov Okhun: For us it has turn out to be the which means of life.
Narrator: We visited Samarkand to see how these loaves are made and what it takes to bake such large batches. Making these loaves begins by combining 62 kilograms of flour, water, salt, and yeast right into a mechanical mixer. After about 40 minutes, the dough is taken out, kneaded, and left to rise for 4 hours. The dough is then minimize into 1.5-kilo balls, that are then left to relaxation and rise for one more hour and 20 minutes.
Davronov Okhun: It takes about six hours to prepare dinner the bread. It takes 5 hours for the dough to come back up on this type of loaf. Usually, the dough ferments for 4 hours and one other one hour within the type of a loaf.
Narrator: One ball is 3 1/2 occasions the load of a mean American loaf of bread. As soon as the dough has risen, it is able to be formed. That is the place grasp bread maker Davronov Okhun is available in. He has been making bread for eight years and may make 600 loaves a day throughout his 12-hour shift.
Davronov Okhun: Now we take this loaf and we’ve got to press down the sides to make it look flat and spherical. Then, utilizing such a tool, we give it a form. After that, we stamp the center of the bread with a tool referred to as a manpa.
Narrator: Just like scoring bread earlier than baking, employees use needle-tip manpas to create small punctures within the middle of the loaf. When the bread is cooked, steam is ready to escape from these holes and stop the middle from rising. However there’s extra behind these scores than simply operate. These patterns are additionally ornamental and are used as a means for bakers so as to add their signature. As soon as a loaf has been rounded and stamped, sesame seeds are pressed into the middle of the bread.
Davronov Okhun: To sprinkle with sesame seeds, first it is advisable moist your fingers in water, so the seeds will stick properly to the dough.
Narrator: Whereas the bread waits, large tandoor ovens are heated. As soon as sizzling, they’re sprayed with water and introduced all the way down to a extra excellent temperature. Retaining the oven on the proper temperature is completed fully by really feel, and it is likely one of the most necessary elements of the baking course of.
Davron Sokhrobov: We warmth up the tandoor and decide the temperature — if it is too sizzling inside, then the bread is not going to stick, and if it’s not heat sufficient, the bread is not going to come off the tandoor.
Narrator: Earlier than the bread is slapped contained in the oven, bakers rub a small quantity of water on the underside of the loaf so it might higher persist with the partitions of the tandoor. Utilizing a material to clutch the bread, bakers dive headfirst into the oven, sticking loaf after loaf till each sq. inch of the oven is stuffed. However this acrobatic baking would not come with out threat.
Davron Sokhrobov: Sure, it is harmful. There have been circumstances when somebody fell inside. Somebody failed due to the previous tandoors, which merely collapsed.
Narrator: Whereas falling into an oven is uncommon, bakers have to be extremely correct with their goal and stick. One false transfer and so they might lose a loaf, or worse, they might burn themselves. Every of those ovens can match round 56 massive loaves or as much as 72 small ones at a time. Due to the oven’s excessive temperature, these breads solely want a couple of minutes to prepare dinner. When the core is crisp and the edges have puffed, the bread is able to be scooped out. Not like standard ovens used within the West, tandoor ovens retain warmth for longer intervals of time and require much less gasoline. The usage of vertical ovens like these is believed to come back from the Semitic peoples who unfold throughout the Center East and Central Asia. Relics of those ovens have been dated to 5050 BCE.
Davron Sokhrobov: We’ve numerous tandoors. If we use all of them, then we are able to bake as much as 15,000 loaves.
Narrator: As soon as baked, the breads are loaded onto supply vans and pushed to the native bazaar. Right here, locals can store for produce and choose up this legendary bread for about $1 to $2, relying on its weight.
Bazaar Lady: Its style is known. The style is exclusive. Our bread may be very fashionable. It is tasty and tastes nice.
Bazaar Man: Samarkand bread is of fine high quality and glorious style.
Narrator: Due to its unmatched style, legend has it that the air of Samarkand is what provides this bread its distinctive texture and taste. Past its distinct style, this bread can also be symbolic. Big loaves are sometimes cut up in half throughout wedding ceremony ceremonies to represent the unity between households, and Uzbek kids are sometimes taught to choose up bread from the ground so {that a} single crumb by no means goes to waste. Contemporary-baked bread is usually savored with butter and jam. And after a couple of days, the firmer loaves are damaged into chunky bits for dipping in sizzling soups and gravy. Fortunately, Samarkand’s breads have an extended shelf life and may last as long as 10 days. So should you ever want one despatched by mail or plan to journey for an prolonged time frame, this is likely to be the most effective bread for you. Thanks for watching. Please bear in mind to subscribe to Meals Insider and go watch our earlier episodes of “Huge Batches” on the world’s largest group kitchen in India.
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