Legendary SAMARKAND breads. 15 000 loaves a day. How to make bread
Today we arrived in the ancient Samarkand city in Uzbekistan, which is known not only for famous sights, but also for tandoor bread called Legendary Samarkand bread.
Today we will show you the unique method of baking this Legendary Samarkand bread that has been around since ancient times.We are sure that you will be pleasantly surprised by how they prepare this bread!
Also enjoy our another video about GIANT PILAF:
Ancient Sourdough bread from Greece
Ancient Roman bread baked with wild grape yeast
In this video I am showing how to retrieve wild grape yeast to bake an authentic Ancient Roman bread. It will be accompanied by moretum, a white cheese spiced with herbs and garlic, commonly served with bread as a snack.
The common bread of ancient Rome, baked from wheat and/or barley, was a round loaf dissected into eight pieces to allow for easy portioning. The yeast used was wine yeast, simply obtained from fresh grape must. The yeast on the grapes is the same that allows the grape juice to ferment into wine. The yeast could be kept throughout the year by preserving a batch of each dough as a starter for the next day. Another way to “catch” wine yeast in summer, if you happen to have a vineyard at hand, is to simply place a bowl with a liquid flour-water mix between the vines, and wait for the wild yeast to infuse the dough, which happens in few hours. In absence of wine yeast you can also simply use baker's yeast.
For the bread you need: flour, yeast, concentrated grape must, salt and bay leaves.
For the moretum you need white cheese or ricotta, garlic, salt and mixed freshen herbs according to your taste.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
So grandmothers baked village bread. Old recipe for bread in 2 hours.
Homemade bread is the most beloved and most delicious bread. It will be a great addition not only to a wide variety of dishes, but also to a cup of hot tea or coffee. Homemade bread cannot be compared with store-bought bread at all, because it always turns out completely natural and every hostess knows exactly what it was made from. I am sharing with you my grandmothers delicious recipe. So grandmothers baked village bread. Old recipe for bread in 2 hours.
We often bake, try different recipes and ways. The crust of the bread is golden, thin and crispy! And the taste is like country bread: real, alive! Try it, it's very easy!
recipe and ingredients:
400 gr warm water
500 gr flour
4 gr yeast
1 teaspoon
sugar
1 teaspoon salt
bake at 220 degrees for 25 minutes.
Bon appetit❤️.
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Real Ancient Egyptian Bread Recipe from 1950 BC!
Did you ever wonder how the ancient Egyptians made their infamous bread? Well, we found a real recipe on the tomb wall of Senet. Her tomb is in the ancient city of Themes in Theban tomb number TT60.
Senet was either the wife or mother of Antefoqer, a vizier. Antefoqer served both King Amenemhat I and his son Sesostris I at the start of the Twelfth Dynasty, between 1958 and 1913 BC.
If you plan on making this bread don't forget that the Egyptians used a different kind of wheat called Emmer. I'm told flour made from Emmer has a lovely, nutty flavor. If you try out this recipe be sure and let us know how it tasted. :)
The Bread of ANCIENT ROME | Pompeii's Panis Quadratus
In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread.
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LINKS TO INGREDIENTS & TOOLS**
Emile Henry Bread Cloche:
Baking String:
Bob's Red Mill Buckwheat Flour:
Bob's Red Mill Whole Wheat Flour:
LINKS TO SOURCES**
The Letters of the Younger Pliny:
SPQR A History of Ancient Rome by Mary Beard:
Giorgio Locatelli Recreates Roman Bread:
A 2000-Year-Old Carbonized Roman Bread:
Tavola Mediterranea:
Official Pompeii Site:
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PANIS QUADRATUS (Ancient Roman Bread)
INGREDIENTS
- 1kg Flour (Any combination of flours mentioned in the video)
- 250g Biga / Freshly Fed Sourdough Starter
- 3 Teaspoons of Salt
- 400ml - 500ml lukewarm Water
- 1 - 3 tsp Dried Herbs (Fennel, Hyssop, Coriander, Anise, Oregano, Caraway, etc)
METHOD
1. Mix your herbs into the flour, then, on a clean surface, create a ring of flour.
2. Dissolve the salt into the lukewarm water.
3. Pour the Biga/Starter into the ring of flour and slowly work in the flour adding water as needed. Note that, depending on the flours you use and the liquid content of your starter, you may not need the full amount of water, so add it slowly. Stopped mixing once the dough comes together.
4. Knead the dough until smooth (about 12-15 minutes). Then place it in a bowl, cover, and let rise approximately 2 hours or until the dough doubles in size.
5. Preheat your oven to 400°F/205°C. Turn the risen dough out onto a lightly floured surface, knock the air out, and form it into a ball. Place the loaf on a baking sheet or bread cloche, cover, and allow to rise for 20 minutes.
6. Once the loaf has puffed up, take a piece of baking string and tie it around the middle (the waist) of the loaf, cinching it and creating a bow. With another piece of string, make four intersecting lines across the top of the loaf creating 8 equal triangles. These marks should be fairly deep as they will lessen as the loaf bakes. Then, with your finger, poke a deep hole in the center of the loaf.
7. Bake the loaf approximately 40 minutes. If you are using a cloche, remove the lid 30 minutes in to allow the loaf to darken. Once baked, remove the loaf and set on a wire rack to cool.
Photo Credits:
Pompeii Loaf: Beatrice / CC BY-SA 2.0 IT (
Barley: I, Dschwen / CC BY-SA (
Rice: By © 2009 Jee & Rani Nature Photography (License: CC BY-SA 4.0), CC BY-SA 4.0,
Spelt: Sten / CC BY-SA (
Sesame: Krish Dulal / CC BY-SA (
Pompeii Map: MapMaster / CC BY-SA (
Villa San Marco: Mentnafunangann / CC BY-SA (
Ruins of Pompeii: ElfQrin / CC BY-SA (
Pompeii Bakery: Wknight94 / CC BY-SA (
Bakery of Popidius Priscus: Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Music Credits:
Blood Eagle by Alexander Nakarada |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
Prelude Cello Suite 3
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
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