Looking good friend. Don't mind the haters. Also don't forget about your uncle zoidberg. Glad you're having success
ty fren. i already got another order for two more loaves of bread and i talked to the guy i sold it to and he said he really liked it and gave me some vegetables from his garden and 20 bucks
I saw the Best Ever Food Review Show vids on Uzbekistan and it looked pretty comfy. I wish we'd have fresh bread in North America. All there is is expensive "french" bread or israeli kosher shit. No trad wife fresh bread.
Where are you located? I bet I can find a bakery there with one google search.
2 years ago
Anonymous
I'm not in a small town, I'm in a mid-sized city in Georgia. We have a few bakeries, but they're all cake bakeries, no bread places. The small towns around here have nothing even resembling a bakery. They're food deserts with convenience stores, Dollar Generals, and tons of churches.
2 years ago
Anonymous
What city. I'm a different anon from NWGA and we have like 5 within 20 minutes.
2 years ago
Anonymous
lucky
2 years ago
Anonymous
Post the name. I guarantee there is a bakery somewhere.
those guys are making a different kind of bread, that's Samarkand non which is more dense as you can see. i made Tashkent non which is a much lighter dough, it's not so dense and you can't work it in the same way that they're doing with that dough.
I saw the Best Ever Food Review Show vids on Uzbekistan and it looked pretty comfy. I wish we'd have fresh bread in North America. All there is is expensive "french" bread or israeli kosher shit. No trad wife fresh bread.
yeah it's really disappointing there are so few good bakeries in America. where i live has a good patisserie but if i want to go and get fresh baked proper bread i have to drive really far.
my recipe >800g all purpose flour >400g warm water >32g fat(oil/butter/lard) >13g sugar >3g yeast >~1tbsp salt
dissolve salt, sugar, and yeast in water. slowly mix in the rest of the flour and fat, adding a little more water or flour as needed. your dough should be nice and light but still workable by hand. knead together for a few minutes with your hands and then place in a greased bowl and cover with plastic wrap and a towel to rise for 2 hours or until doubled in size (depending on the temperature it may rise quicker in which case don't let it go the full 2 hours, i only let this dough rise for an hour and it was fine). once risen, take the dough out of the bowl and place onto a lightly floured work surface and work into a log. cut the log in half and then cut each half in half again. work each piece into a disc shape and cover lightly with plastic wrap and a towel to rise for another half hour. while they are rising, preheat your oven to 425°F on convection and place a cookie sheet upside down to serve as a baking stone. once they have done their second rising, punch down the middle, score it, and optionally give the bread an egg/milk/oil wash and put sesame seeds on it. put in the oven onto the hot baking tray and bake for 15 mins. each tray can hold 2 loaves. cool on a wire rack and enjoy.
2 years ago
Anonymous
[...]
as a follow up I found it easier to place the bread onto the baking tray with my hands, just be careful not to burn yourself. also it's pretty good on its own, but some people I've given the bread to said it was good with braised meat, butter and garlic, and as French toast. it's got a very mild flavor so you could serve it with probably anything and it would be good.
Thanks for the details bro.
2 years ago
Anonymous
glad to be of service. post it here if you ever make it
my recipe >800g all purpose flour >400g warm water >32g fat(oil/butter/lard) >13g sugar >3g yeast >~1tbsp salt
dissolve salt, sugar, and yeast in water. slowly mix in the rest of the flour and fat, adding a little more water or flour as needed. your dough should be nice and light but still workable by hand. knead together for a few minutes with your hands and then place in a greased bowl and cover with plastic wrap and a towel to rise for 2 hours or until doubled in size (depending on the temperature it may rise quicker in which case don't let it go the full 2 hours, i only let this dough rise for an hour and it was fine). once risen, take the dough out of the bowl and place onto a lightly floured work surface and work into a log. cut the log in half and then cut each half in half again. work each piece into a disc shape and cover lightly with plastic wrap and a towel to rise for another half hour. while they are rising, preheat your oven to 425°F on convection and place a cookie sheet upside down to serve as a baking stone. once they have done their second rising, punch down the middle, score it, and optionally give the bread an egg/milk/oil wash and put sesame seeds on it. put in the oven onto the hot baking tray and bake for 15 mins. each tray can hold 2 loaves. cool on a wire rack and enjoy.
as a follow up I found it easier to place the bread onto the baking tray with my hands, just be careful not to burn yourself. also it's pretty good on its own, but some people I've given the bread to said it was good with braised meat, butter and garlic, and as French toast. it's got a very mild flavor so you could serve it with probably anything and it would be good.
uncultured. there's a reason why Samarkand non is a distinct type of bread and not the generic goyloaf from Walmart. this is an old tradition and part of that is to make it visually distinguishable from other breads. also the divit in the middle does affect the texture of the bread it's not purely aesthetic
I was curious about the dip. From the webm I assumed it was to help with placing it in the oven, but then OP's bread still has it and presumably was baked on a tray.
There must be burn wards filled with Uzbeks that fell into those bread ovens.
https://i.imgur.com/4e1bsWu.jpg
tfw baked and sold this yesterday
Looks tasty. I’m a brainlet when it comes to bread but would these covert well into sweet loaves? If it’s pretty light and airy a cinnamon roll or pecan pie flavored version might be good.
I'm sure they'd be good sweet, they have kind of a neutral flavor rn so probably the addition of a bit more honey or sugar would not mess anything up. i gave some of another batch i made to a friend and he said that it'd be really good dipped in sweetened condensed milk
>nooo don't touch the food with your bare hands noooo the germs aiiieee
how the frick do you live
everything in your house is coated in aerosolized fecal matter from flushing your toilet >but I close the lid, and close the bathrooom door
literally doesn't matter unless it's completely hermetically sealed, the poopoo is still everywhere
Looks similar to these guys from Lublin in Poland. Super good, people talking about bialys should try to find or make these, because I think they might be better.
What is it? Some kind of bread?
this is Uzbek obi non.
ty fren. i already got another order for two more loaves of bread and i talked to the guy i sold it to and he said he really liked it and gave me some vegetables from his garden and 20 bucks
I saw the Best Ever Food Review Show vids on Uzbekistan and it looked pretty comfy. I wish we'd have fresh bread in North America. All there is is expensive "french" bread or israeli kosher shit. No trad wife fresh bread.
The frick are you talking about? Every single small town in America has a local bakery.
Maybe in the 30's, moron. What the frick are you talking about?
Where are you located? I bet I can find a bakery there with one google search.
I'm not in a small town, I'm in a mid-sized city in Georgia. We have a few bakeries, but they're all cake bakeries, no bread places. The small towns around here have nothing even resembling a bakery. They're food deserts with convenience stores, Dollar Generals, and tons of churches.
What city. I'm a different anon from NWGA and we have like 5 within 20 minutes.
lucky
Post the name. I guarantee there is a bakery somewhere.
Make your own bread dude, it isn't fricking hard.
yeah yeah same with Canada, but it' generally super expensive compared to the goyloaf bread, or located in a place you have to drive to.
I compare that with France, where you can pick up a cheap freshly made baguette everywhere, walking home from work.
Fresh bread does not preserve a long time compare to supermarket bread so you got to buy it about daily.
kek in my street alone, which is about 200 m long, there are 2 bakeries.
>the goyloaf bread
This. OP is a moron that doesn't into google maps. Even in big cities there's bakeries
Based.
those guys are making a different kind of bread, that's Samarkand non which is more dense as you can see. i made Tashkent non which is a much lighter dough, it's not so dense and you can't work it in the same way that they're doing with that dough.
yeah it's really disappointing there are so few good bakeries in America. where i live has a good patisserie but if i want to go and get fresh baked proper bread i have to drive really far.
>Tashkent non
Could you share a recipe / tips for baking it at home? It looks delicious, but I don't really understand what makes breads different.
my recipe
>800g all purpose flour
>400g warm water
>32g fat(oil/butter/lard)
>13g sugar
>3g yeast
>~1tbsp salt
dissolve salt, sugar, and yeast in water. slowly mix in the rest of the flour and fat, adding a little more water or flour as needed. your dough should be nice and light but still workable by hand. knead together for a few minutes with your hands and then place in a greased bowl and cover with plastic wrap and a towel to rise for 2 hours or until doubled in size (depending on the temperature it may rise quicker in which case don't let it go the full 2 hours, i only let this dough rise for an hour and it was fine). once risen, take the dough out of the bowl and place onto a lightly floured work surface and work into a log. cut the log in half and then cut each half in half again. work each piece into a disc shape and cover lightly with plastic wrap and a towel to rise for another half hour. while they are rising, preheat your oven to 425°F on convection and place a cookie sheet upside down to serve as a baking stone. once they have done their second rising, punch down the middle, score it, and optionally give the bread an egg/milk/oil wash and put sesame seeds on it. put in the oven onto the hot baking tray and bake for 15 mins. each tray can hold 2 loaves. cool on a wire rack and enjoy.
Thanks for the details bro.
glad to be of service. post it here if you ever make it
as a follow up I found it easier to place the bread onto the baking tray with my hands, just be careful not to burn yourself. also it's pretty good on its own, but some people I've given the bread to said it was good with braised meat, butter and garlic, and as French toast. it's got a very mild flavor so you could serve it with probably anything and it would be good.
that seems like alot of effort for a piece of bread
cant beat fresh bread no matter how bad or good it looks so i wouldnt complain
uncultured. there's a reason why Samarkand non is a distinct type of bread and not the generic goyloaf from Walmart. this is an old tradition and part of that is to make it visually distinguishable from other breads. also the divit in the middle does affect the texture of the bread it's not purely aesthetic
I was curious about the dip. From the webm I assumed it was to help with placing it in the oven, but then OP's bread still has it and presumably was baked on a tray.
Kinda disappointing that they come out like oven bottom muffins.
There must be burn wards filled with Uzbeks that fell into those bread ovens.
Looks tasty. I’m a brainlet when it comes to bread but would these covert well into sweet loaves? If it’s pretty light and airy a cinnamon roll or pecan pie flavored version might be good.
I'm sure they'd be good sweet, they have kind of a neutral flavor rn so probably the addition of a bit more honey or sugar would not mess anything up. i gave some of another batch i made to a friend and he said that it'd be really good dipped in sweetened condensed milk
Frick I gotta try samarkand one day
>We lost 4 more men baking bread today. There gotta be a safer way!
Oh yeah that's what I want, bread with the fingerprints of dirty butt wiping hands
It's getting baked, who cares
>t.feces enjoyer
>nooo don't touch the food with your bare hands noooo the germs aiiieee
how the frick do you live
everything in your house is coated in aerosolized fecal matter from flushing your toilet
>but I close the lid, and close the bathrooom door
literally doesn't matter unless it's completely hermetically sealed, the poopoo is still everywhere
Looking good friend. Don't mind the haters. Also don't forget about your uncle zoidberg. Glad you're having success
virgin bagels?
why don't these bagels have a hole
are these EXTRA israeli or EXTRA antisemitic bagels?
This is gonna keep me up for days
Looks like bialy
Looks similar to these guys from Lublin in Poland. Super good, people talking about bialys should try to find or make these, because I think they might be better.
Great
good job man ;d
Alhamdulillah