.: Samarkand bread

Once Khan of Bukhara asked his advisers, why the bread is taken from Samarkand to Bukhara, if they could bake it in Bukhara. He was told that bread would be tasty if it was baked only in Samarkand, but the khan did not believe the advisers and ordered to bring Samarkand bakers to Bukhara. The order was carried out. Khan sent people to Samarkand to find the best baker in the city and ordered him to bake bread in Bukhara. But the bread turned out different than it was expected. Advisers decided that the case was in the ingredients and brought from Samarkand a tandyr oven, flour, water, but even then the bread differed from Samarkand one. Then the baker said: “Probably the case is in the air.” But it was impossible to transport the air, and soon the baker was allowed to return home, and people began to carry bread from Samarkand as before.

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250 gr flour
water
3-4 gr brewer’s yeast
oil
salt

Rising: 1 hour and 30 minutes
Oven: 210°C for 10-15 minutes

Do you know what happens during that hour and a half when you leave the dough rising ? There is a symphony inside, and a dance. The yeast start dancing with the flour and the water, and their energy expands… like music. Nobody can make the same music as someone else. You have to do your own music, your own dance, your own bread.

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