3 Simple Recipes in Gozney Dome | Guest Chef: Monica Galetti | Dome Recipes | Gozney

and there we have it our lemon and maple,glazed salmon with a tomato,hi i'm monica galetti and i am beyond,excited to be working with the ghazni,dome,so in this bowl i've got my flour ready,to go bit of salt,got our yeast in there as well we've got,some oil and water okay so we're just,going to mix your dough and if you want,get it into the mixer it's easier it's,quicker so i just stirred the mix,together with a wooden spoon if you're,doing it by hand and then just like any,dough just start to work it together and,what's really important about this,recipe is that you let it rest a good,few hours in the fridge even better if,you can make it the day before,and let it rest overnight okay before,you use it okay so ready and you can oil,the bowl just a little bit so it doesn't,stick that's simple to do your dough,right guys so on the side here i have my,pizza dough which has been proving,and i've shaped it into balls and left,it for about 20-30 minutes we're going,to take some semolina and i find,semolina is the preferred flour that i,like to use because it just prevents it,from from sticking in a bit like a sand,when you're shaping it into a ball what,you can do is put some cheese onto it,form it back up into a bowl,let that rest and then do the same thing,press it out roll it and into the oven,and then there you'll have a lot of nice,melted cheese through it just an idea if,you wanted to do it and it's that simple,okay so ready to go in,make sure your dome is nice and hot,yeah it's hotter now yeah it's amazing,that came up really quick yeah we'll,jump up faster that was a dog's bollocks,and there we have it our really quick,puff bread or pitta style bread,this recipe is very straightforward one,of my favorites that i do at home quite,often and is the best way that i find to,get my daughter to eat vegetables double,check is going to fit through the,entrance or the dome to get it in to,make sure it does fit just take a little,bit off the bottom double check before,you start for the recipe you need some,olive oil we've got some lovely,sea salt to go with it i'm using smoked,paprika i also love to use you know,curry powder and other spices if you,want so we want to mix it through really,well with a brush i'm also using,rosemary feel free to use whatever you,have available to you and what you enjoy,if you don't want rosemary leave it out,use some thyme for example,just roughly chop it up,into your oil and just really mix it,through,get some tin foil cauliflower in the,middle,we just want to gently open it up take,the outer ones off but the the more,tender leaves they're actually really,delicious when you cook them as well it,also protects the cauliflowers with,steams a bit more inside,take your oil liberally put in as much,as you can all over it,so it really soaks through,into your cauliflower,it's not even cooked yet,be really generous with tinfoil make,sure you've got plenty of it so you can,just bring it all up,and that is going to steam and bake in,the dome for about 40 50 minutes and,then in the last 10 minutes i'm going to,just gently open it up and if it needs a,bit of color just let it you know cook,for another five minutes to finish,so my cauliflower has been in the dome,for about 45 minutes and then i let it,sit as it is for about five ten minutes,okay so still quite warm,and when i serve this at home i,literally just open it up and put it,onto the table and everyone just gets a,spoon into it and helps themself,and that's how simple it is beautiful,baked cauliflower and i've made a rocket,and basil pesto to go with it,so what i've got here is a beautiful,side of salmon what i've done is i've,taken it to room temperature rubbed it,with some sea salt and i've just let it,sit for about 15 minutes before we start,because the salmon is quite an oily fish,you can see it's quite thick the salting,of it will draw out any extra moisture,but also season that thick piece of,salmon at the same time i'm going to,brush it with the maple syrup,nice lemon zest all over it and just a,touch more of the salt over the top,pop it onto a tray,and into the gozzie,so my summit has just come out the,ghosney i've just moved it to a sharing,board so what i like to do is just have,everyone just sort of cut in and take a,piece of this,i have here tomato salsa just chopped,tomatoes some garlic some spring onion,through it and olive oil over the top,so here we have it our maple and lemon,glazed salmon our chunky tomato spring,onion sauce to go with it the puff bread,and the cooked cauliflower and what i,love is just people just getting in,there with these boons it's about,sharing and just enjoying it i hope you,check out the recipes on ghozney.com,did you put clothes off the,technical term there it is,and there we have it team,team,parmesan is okay for vegetarians but not,uh no it's not uh vegan and vegetarian,we'll just leave the pesto out,oh she's a rubber there's some,look at that sexy,sorry oh he's fighting a photo right now,you gu

EZOGELIN SOUP Under a Bread Dome 🤩 the Best Turkish Soup for the Winter Time!

EZOGELIN SOUP Under a Bread Dome 🤩 the Best Turkish Soup for the Winter Time!

today is gonna be the day that i'm going,to make soup we as turkish people love,our soups almost every dinner in winter,time starts with a soup if you don't,have soup it's like not having a tea or,coffee for the breakfast which is a,really really bad thing as well as one,of the cultures which love their soup i,want to introduce you to esog,esogen is our greatest filler of the,stomach it's so joyful and it's very,easy to make you can even make it as a,main course the base is kind of like a,lentil soup we have a great lentil soup,recipe very nice toppings and the link,is here but this is,a more posh flamboyant one and i want to,show you how to make it with britica,tips and tricks okay first i turn on the,heat for my clay pot i don't have a,plate you can do the soup in any kind of,pot but in each video i want to also,introduce some different cooking pots,why some of the pots are stronger in,making some of the dishes better so even,though i'm just like giving you a soup,recipe i want to give you more and this,is like today's day understand why clay,and how clay works why it's really good,and how it distributes the heat over the,food as well so but one thing it has to,get warm before we start cooking so i,turned on the heat,and plus today i also want to show you,other than making the soup is a,different way of presenting food this,could have been a stew this could be any,kind of soup bread on top she's gonna,grow,and it's gonna keep my soup warm and,it's gonna look great and we're gonna,also eat the lid,okay,now of course this is turkish cuisine so,this is anatolian cuisine we start with,butter tablespoon of butter and two,tablespoons of olive oil will get in to,this i'm going to add,an onion onion is very essential to,increase the taste now we're preparing a,book for the turkish cooking techniques,and i have realized that we use onions,in turkish cuisine to give flavor to so,many things and it's very very very very,good and adds dimension it adds,sweetness,it also adds sourness as well in,different dishes so it's very very,important so,i add a potato potato increase density,of the soup,also a carrot i puff it like this and,add the carrots as well,a tablespoon not a heap tablespoon of,red pepper paste and a tablespoon of,tomato paste rifika i cannot find tomato,paste i cannot find pepper paste if you,say so add a bit of dried pepper and 200,milliliters of tomato puree or passata,all would work,while this is heating up,i'm going to have,one,cup of lentils wash the lentils like,this and as you can see,the water is like greyish white this is,the dust and the extra starch it's gonna,go away,lentils are ready to get in as well,now i have a chicken stock here,i'm going to dilute it,if you're vegetarian and you don't want,to use chicken stock it's okay,plain water would do as well,now,i'm going to add,one and a half liters of water,now,the soup is done,almost this is going to boil for about,15 to 20 minutes the lentils will open,themselves the onion will give the taste,to the pot and then we'll be ready to,finish our,soup,if you like our videos if you like what,we make subscribe to the channel like,the video write a small comment that's,how the word spreads and we will be so,very thankful and we'll make more food,now after 15 minutes around like this,it's time for the blender to get in,the lentils are open,oh,sorry,esogilen is actually called ezobride we,translate it it's a bright dish kind of,thing now this is not already as organic,this is like a very rich lentil soup to,turn it into esogenin i'm going to add,100 grams of bulgur cracked wheat like,this a heaped teaspoon of salt,heaped teaspoon of red pepper,teaspoon of black pepper,and this will need,mints 3 teaspoons of mince,because of the bulgur this is already a,thick soup so i'm going to add some more,water,like this,for the boogers to grow so in total i,have added two liters of water so here,it is with this texture this is going to,thicken a bit,and one more thing we need to add,more butter but this butter works,differently i'm going to add it as like,a final touch this will increase the,brightness of the soup,plus creamy look and creamy texture in,the mouth so this is the soup i just,wanted to finish how to make this,perfect izuki soup as the first part of,the video now the second part how to,present it in a terrific way in a,different way for the presentation i,want to make like a big bread on top,while eating your soup and to do that,the recipe is quite easy i have around 2,cups which is 270 grams of flour,150 milliliters about a little more than,half a cup of water and salt and we're,gonna mix the flour really well knit it,well until it's flawless and then open,it with our hands,my dough is ready i can use this,immediately if we like but it's better,if the dough rests for 10 15 minutes so,that the gluten works really well and it,will be easier for to rise etc so,luckily i have brock he made another one,which already waited and you can see the,difference act

GOZNEY DOME - FLAME TAMER REVIEW

GOZNEY DOME - FLAME TAMER REVIEW

hey everybody welcome back to harplane,productions my friends up in canada new,to you reached out to me the other week,and they asked me if i would like to,test out one of their new prototype,products that they came out with so,today i'm going to test out the new to,you flame tamer for the ghazni dome,the idea behind this is that you put it,right up against the burner so it gives,you a nice buffer between the direct,flame and the side of the pizza so you,still get the heat that radiates through,the metal which cooks the pizza but it,helps minimize the burn gives you a few,extra seconds so it doesn't it prevents,that one side of the pizza from burning,a little quicker than it normally would,without it it shouldn't impede the flame,but all the flames should go straight up,curve along the top of the oven which is,allows that kind of that nice convection,style of heat that is typical for a dome,type pizza,this,pretty excited to test this out i think,it's going to be great for things like,bread or other things too where you want,a hot fire but you don't necessarily,want it to burn against the flame so,let's test it out don't forget if you,haven't already right now go ahead and,subscribe and hit the notification,button so today i'm just going to do one,test pizza i'm using my 48 hour cold for,a minute vega dough i just got this out,it's ready to go,i'm going to be doing a roasted chicken,carbonara pizza today the toppings are,very simple i'm just using a carbonara,sauce this is from a local texas grocery,store called h-e-b,i'm also have some fresh mozzarella i,have the pearls these are just nice i,like the shape and they're super easy,you don't have to cut them up,i have pecorino romano that i'm going to,use this kind of helps add a little,earthiness a little nuttiness and a,little bit of salt also this is great if,you've used parmesan in the past i would,upgrade to pecorino it adds even more,flavor,and then i have just some roasted,chicken that i shred it up i'm going to,put that on for the protein let's get,this started i like to take a little bit,of semolina sprinkled around to help get,it unstuck,if you want to learn how to make this,dough i have the step by step on my my,youtube channel it's the vega dough step,one two and then i also have a step,three which is how to freeze it in case,you make wanna make extra,so i'm just gonna stretch this out a,little bit more,perfect,now it's looking great,okay let's get rid of some of the,semolina,again here's the sauce,like i mentioned it's just pancetta,pecorino and cream,we're going to smooth this out,a light base,we're going to put the roasted chicken,on,now we're going to put some of the fresh,mozzarella pearls on,again i like this size because you don't,cut it up and makes a nice shape,a little pecorino,not too much because the sauce already,has some,now we're going to top it off with a,little extra virgin olive oil,nice little bit,perfect,now let's check the oven it's at 870,degrees air temperature so the actual,stone should be around 850.,before i put the pizza in i always like,to use my scraper this is a dare built,made in canada i'll put a link in the,description,i like to make sure there's no,flour from the last time i use it,and i just scrape the stone off a little,bit make sure it's nice and clean,i have my turning peel ready to go,always stretch the pizza out a little,bit to get a nice circle,you don't want to grab this the sides,too much you want to make it nice and,even,perfect,let's get this in the oven,perfect,can get my turning peel,as you can see the edge of the flame,tamer,kind of keeping the direct flame from,hitting the side,in about 30 seconds you can see normally,this side will be getting black already,it's just nice bubbling up so it's looks,like it's doing its job perfectly let's,go ahead and warm my turning peel up a,little bit,good,you have a gentle turn,look at that,it's getting a little char but no,burning,i think it's doing a great job so far,i'm going to do this a real time so i'm,not going to edit it out this is exactly,how long it's taking,you can see again it's getting a nice,char and getting some nice brown but,there's no big burn spots,let's check out the bottom,looking good so far,maybe another gentle turn,get this last little side and then it'll,be done,it's been in just about a minute,look at that,that is a great laking pizza let's go,ahead and get it on the cooling rack,now we're going to top it with just a,little bit of dry oregano,great looking pizza,nice uniform char all the way around it,looks fantastic great heat on the top,everything melded exactly the way i,wanted it,let's check it out too so you can see,how the flames are still going up across,the top,it doesn't impact the flow of the flame,and the circulation of the fire and the,heat it does give that little bit of,barrier in between you can see right,here,it allows this side to kind of minimizes,any direct flame on the the side of the,pizza or whatever you're cooking i

Camembert Tear & Share Bread | Guest Chef: Candice Brown | Dome Recipes | Gozney

Camembert Tear & Share Bread | Guest Chef: Candice Brown | Dome Recipes | Gozney

hi my name's candice brown i'm from the,green man ever schultz but you might,know me from winning a tiny little show,called the great british bake off so,today i'm going to be making a turmeric,cumin tear and share bread it's a,variation of a recipe for my book happy,cooking and i've adapted it so you can,do it in the dome and it is absolutely,incredible it's so tasty and it's one of,those things you can plonk in the middle,and just share and fight over all the,squishy bits and the last bit of,camembert that sort of thing it's nice,it's simple and it's pretty impressive,actually,so the first thing i need to do is,obviously prep the dough with bread you,need to let it prove and rest and so on,it's quite needy,and we can do this by hand if you are a,little bit precious about your hands or,your nails and things like that you,might want to wear gloves because the,turmeric does tend to color your hands a,little bit so the first thing i'm going,to do is going gonna put some golden,caster sugar in here into my blood warm,milk that's the same my nan used to use,quite a lot was blood warm and it took,me a while to work it out but how i see,it or how i think about it is if you put,your finger in you can't actually feel,it so it's literally the same,temperature as your blood or lukewarm,something like that not hot because,it'll kill the yeast yeast needy proper,needy dissolved through so then i just,want to sprinkle the yeast on top,and that will just as you set it aside,you'll see sort of a little level and it,will just start to foam and sort of,get a bit of a head on it while that's,doing its thing there i've got um,strong bread flour and i've got plain,flour so you want to put this into a big,bowl i think it's it's a really,therapeutic thing making bread,and dough,especially if you've had a bit of a,hard day just whack it out on the bread,it's great,salt just table salt you want to put,that on the side then we've got our,turmeric the color on it is just,incredible and it's really really,impressive to look at and then cumin,toast these off beforehand to bring out,the flavours you've got that on one side,obviously if you were doing it all in,one bowl just don't let the yeast touch,the soul otherwise they fight and kill,each other it's very sad i've dropped my,egg into the well a bit of melted butter,the reason for the well is you want to,bring the flour and the dry ingredients,round from the outside in okay don't,plonk all the liquid in in one go you,can always add liquid but you can't take,it away,ideally i'd leave my yeast in my warm or,my blood warm milk for probably about,seven to ten minutes so you're just,going to pop a little bit in and then,hands in and you're literally almost,making like a little claw,you want to take that time you can see,that color in there already,and it is messy but it's just a glorious,mess it's just great you can see that's,quite wet and flour changes all the time,it can be something like the atmosphere,and things like that so it's really,really important you don't add all that,liquid in,i use flour to start off with and you,can feel straight away you want it to be,soft but you don't want it to be,sticking to your hands obviously it's,going to stick to begin with but then,everything is just going to come off,you can have lovely yellow hands and,nails,and if it feels sticky and it's still,sticking to your hands and everything,like that okay then you just add a,little bit more flour you want to get,that gluten stretch in quarter turn,stretch,quarter turn who needs the gin jim's so,right just make bread,and you want to probably,do this for eight to ten minutes,at the moment so if i lift this up,you can see the stretch in it but it's,gonna break off what we want to aim for,is it for it to drop and stretch and be,able to stretch that out to be able to,see like daylight through it,and when you turn it over and you make a,ball,the top doesn't split,the dough has now completely changed,texture it's no longer sticky my hands,are now clean sort of that is about 10,minutes of kneading obviously you can,whack it in a mixer with a dough hook,for about half the time,now you want to leave it to prove now,this is where the dome comes in really,handy but you can literally just sort of,put it ever so slightly near it and it's,just perfectly warm so you want to just,pop it in a greased bowl because we,don't want it to stick grease the top as,well because then if it does go massive,it's not going to stick to the cling,film we're just going to cling film the,top and put it in a warm place for about,two hours or until it's at least doubled,inside but triple would be perfect,my dough has been proven for about two,hours well it's about three four times a,side so this is probably one of my,favorite things to do so you literally,just,punch,it's just so,satisfying so i might fold it in on,itself a couple of times i won't use any,flour when i'm shaping if i need to or,it's sticking or anything like that i,might p

Welsh Rarebit & Beef Empanadas | Guest Chef: Flamebaster | Dome Recipes | Gozney

Welsh Rarebit & Beef Empanadas | Guest Chef: Flamebaster | Dome Recipes | Gozney

yes i love empanadas i've eaten so many,pasties in my time i've,turned into a pasty that's why my mom,used to say,chris can't wait to pass this and i need,to try it when he passed the accounts,yo i'm chris roberts aka flame baster,and look at this fire beast,wow the ghostly dome has found its new,spiritual home,land on my father's the land of red,hearts fire-breathing dragons,crossover welcome to wales,so fire runs in our blood it's seared,into our dna,back in the day my welsh ancestors,immigrated to patagonia,in search for a whole new life when they,got there they were hit hard,by a whole new world of beautiful fire,food so,in their honor i'm going to cook up a,burning recipe in the beautiful dome,every country on the planet has its own,take on the pasty,and every promise in argentina has its,own little twist on the glorious,empanada,so this is my version a little tip of,the cap for my welsh forefathers who, off,to patagonia south america back in the,day welsh rabbit,beef empanadas oh yeah,first off wanna get some sizzle sizzle,action on this beautiful welsh beef,so let's set the pan up to temp and,while that's getting hot let's cut up,some leek this is the national,vegetable of wales i have no idea why,just give it a chop it's 500 degrees in,here now so this pan will get up to temp,in no time it's already smoking,so let's hit it with some oil in with,some olive oil,and in with the beef back in,once i've separated all the beef i like,it to develop a little crust,get gnarly caramelized so just don't,touch it for a bit,just let it sizzle i'll enjoy the view,for a minute or so,well this is cooking quick let's hit it,with some spices,here i've got some chili flakes i love a,cake cayenne pepper,again it's a different cake i love the,contrast of the cayenne pepper,chili flakes cumin beef and cumin best,meat and some ground coriander,which i love it so in it goes,and we'll go in with the leads too our,back end's cooking off,straight to air smells now if you could,smell,what i'm smelling now and it's a really,really simple recipe really yeah,but it's beautiful oh yes it's there the,beef,it's caramelized crispy gnarly some big,cheesy bits,i love it so let that chill there's some,water the fire,and i love cooking with wood like this,you know,look at that high ping means dry wood,wood,isn't feel okay when you're cooking it's,an ingredient this is ash,and hardwood get really subtle smokiness,ash burns well,burns hot subtle smokiness beautiful,if you've got a low like damp third,put that wood in the bin it's rubbish,you don't want damp smoke on your food,so the beef and leek is just chilling,now it's time to make a killer,rabbit cheese sauce i'm going to make,the red beet sauce,in the same pan don't want to waste any,of that liquid gold,charred mince flavoured bottom saw in,with a couple of knobs of butter butter,melts quick in this beast,the altar let's get some flour about a,tablespoon of flour,and get the root going and it's,essential that you cook the flour out,if you don't cook the flour out you're,going to have a greeny rabbit sauce,just keep an eye on it because it does,cook crazy quick to this,just lead up to like a nutty and nutty,brown,it's coming along nicely now at this,point i like to add some mustard powder,i thought i liked a couple of,tablespoons or something and some woosh,this is so,worcestershire worcestershire sauce this,is,and some worcestershire sauce i like one,of my food heroes said in this book,ferguson a long long dash of,worcestershire,okay back on the fire for a bit i don't,worry i know that looks lumpy as hell,but the stout is going to save it so,a good glide in i'm back on the fire,and just keep stirring until it gets,silky smooth,and now it's time for the rest of the,stout unlikely floyd said if the booze,isn't good enough to drink it isn't good,enough to cook with,big love keith the king so back on the,fire,yeah that looks and smells so good,so to melt the cheese i've got about 400,grams of welsh,cheddar here take the pan off the heat,in with the cheese and the residual heat,i'll melt the cheese,oh i am going for a really thick sauce,here it'll just hold up better in the,empanada,back in to melt that cheese,oh yes,it's like golden guinness and cheese,magma there are other styles you can use,and in with the beef and legal spices,it is totally net level wow you have no,idea how tempted them to smash the lot,of this spoon now,but that's the empanada feeling and it's,essential,you let it chill let it cool down bang,it in the fridge,but god let's with camera and freezing,hello it is,a bit chilly here so this is my fridge,about an hour so,chill down let's hit the empanadas,the mix now is totally chilled solid,perfect for the empanada filling let's,roll the dough,this is the dough i made yesterday,middle salwera croucho's brine two clips,of water,quarter cup of salt in with about half a,cup of lad,for five minutes of flour just,all-purpose flour give it a neat,roll it into about inch thick disk

Pain Surprise | Guest Chef: Richard Bertinet | Gozney

Pain Surprise | Guest Chef: Richard Bertinet | Gozney

the posture please,hello I'm Richard there tonight and,today I mean go snake kitchen today I'm,gonna show you how to make the pasture,please it's one of the favorite thing,ever black cheese cream eggs lardo like,a big big fondue inside your bread,that's what we're gonna do now so to,make this I got a big silo and you show,you that your minute I make it with some,leeks bit of shallots red of cheese of,course creme fraiche potatoes and LA,room so the first thing we're gonna do,is to put a lot on you tell you be the,world in a hot pan in here now the trick,for this is to cut the slice but not all,the way down so we start at the engineer,go all the way just so is holding,together two days old large loaf is,better so scratchy dryer you will suck,up all the all the cream there so that's,what I've got you just hold it on,together like a pack of card accordion,yeah Bacon's still going and it just,caramelized nice them are the shallots,now to this gently cook it together so,we made a mixture now so that two eggs,in here creme fraiche you can use double,cream creme fraiche is lovely,with a sharp nice out of it beat it up,gently with a spoon so he stays together,doesn't it to liquid and add some pepper,some good salt don't be shy with a,nutmeg really bring the flavor of the,dish so that's ready now so the shadows,just start to soften and the leeks could,be going now,we don't trouble me the leeks it's,really stirring everything together so I,use a brush or it's a perfect cheese for,that just very smelly your hole is,shaped nicely you can use some Conte or,so or any cheese you really like and do,a mixture and now I'm ready to assemble,everything that's a fun part so the,league just so fun a little bit whether,it cooks through so they keep their,color and a bit of bite then the stuff,is too big bits of baking parchment and,you make a crossword then we press the,dough from the top I'm going to start,loading,between each slice so I put some,potatoes there's no rule you can put as,much as long as you want,the,you want a bit of everything between,each slice this is carb feast put the,leeks and bacon all between the slices,well I'm salivating over is beautiful,with some silver foil underneath so and,transfer the cream into a drug so I can,put over the slice spread this over the,top and push it a little bit inside load,it with stress you want everything to,melt which is so bad,so so good I'm already excited when I do,this all the time and never never,brought up this one now I'm going to,wrap it up make it all nice and cozy,inside some foil and pepper there we go,that's ready for the oven now right it's,time for the pasture place Jarett out of,the oven,there is a beast smell I can't even tell,you right you can add a tiny bit of,truffle on top it's quite nice,so what are the past your please look at,this stirring all the bread is soaked,with potatoes or leeks the shallots it's,all coming apart,beautifully full of flavor so you sell,this with a big green salad now sharp,dressing is your rocket inside a loaf of,bread so hot still,get some wine now and good wine perfect,that's a cheesy mouth,so that's the price your praise for the,recipient and know how gone goes in a,website koat.com and then you can see,how he's done but i pity,you

How 15,000 Legendary Samarkand Bread Loaves Are Baked Daily In Uzbekistan | Big Batches

How 15,000 Legendary Samarkand Bread Loaves Are Baked Daily In Uzbekistan | Big Batches

Narrator: Every day, Uzbek bakers hand-roll,and stamp 8,000 loaves of bread.,Shaped like wheels, these loaves are dense and chewy,,with a golden crust and an airy crumb.,Weighing in at 1.5 kilos, they're often eaten in groups,and shared around the dinner table.,While you can find countless varieties of these breads,across Uzbekistan, the most legendary loaves,are baked in the city of Samarkand.,Here, bread is sacred and made with the utmost care.,Narrator: We visited Samarkand to see,how these loaves are made,and what it takes to bake such big batches.,Making these loaves begins,by combining 62 kilograms of flour,,water, salt, and yeast into a mechanical mixer.,After about 40 minutes, the dough is taken out,,kneaded, and left to rise for four hours.,The dough is then cut into 1.5-kilo balls,,which are then left to rest and rise,for another hour and 20 minutes.,Narrator: One bowl is 3 1/2 times the weight,of an average American loaf of bread.,Once the dough has risen, it is ready to be shaped.,This is where master bread maker Davronov Okhun comes in.,He has been making bread for eight years,and can make 600 loaves a day during his 12-hour shift.,Narrator: Similar to scoring bread before baking,,workers use needle-tip manpas to create small punctures,in the center of the loaf.,When the bread is cooked,,steam is able to escape from these holes,and prevent the center from rising.,But there's more behind these scores than just function.,These patterns are also decorative,and are used as a way for bakers to add their signature.,Once a loaf has been rounded and stamped,,sesame seeds are pressed into the center of the bread.,Narrator: While the bread waits,,giant tandoor ovens are heated.,Once hot, they're sprayed with water,and brought down to a more ideal temperature.,Keeping the oven at the right temperature,is done entirely by feel,,and it is one of the most important parts,of the baking process.,Narrator: Before the bread is slapped inside the oven,,bakers rub a small amount of water on the bottom of the loaf,so it can better stick to the walls of the tandoor.,Using a cloth to clutch the bread,,bakers dive headfirst into the oven,,sticking loaf after loaf,until every square inch of the oven is filled.,But this acrobatic baking doesn't come without risk.,Narrator: While falling into an oven is rare,,bakers must be incredibly accurate with their aim and stick.,One false move and they could lose a loaf,,or worse, they could burn themselves.,Each of these ovens can fit around 56 large loaves,or up to 72 small ones at a time.,Because of the oven's high temperature,,these breads only need a few minutes to cook.,When the core is crisp and the sides have puffed,,the bread is ready to be scooped out.,Unlike conventional ovens used in the West,,tandoor ovens retain heat for longer periods of time,and require less fuel.,The use of vertical ovens like these,is believed to come from the Semitic peoples,who spread across the Middle East and Central Asia.,Relics of these ovens have been dated to 5050 BCE.,Narrator: Once baked, the breads are loaded,onto delivery trucks and driven to the local bazaar.,Here, locals can shop for produce,and pick up this legendary bread for about $1 to $2,,depending on its weight.,Narrator: Because of its unmatched taste,,legend has it that the air of Samarkand,is what gives this bread its unique texture and flavor.,Beyond its distinct taste, this bread is also symbolic.,Giant loaves are often split in half,during wedding ceremonies,to symbolize the unity between families,,and Uzbek children are often taught,to pick up bread from the floor,so that a single crumb never goes to waste.,Fresh-baked bread is typically savored with butter and jam.,And after a few days,,the firmer loaves are broken into chunky bits,for dipping in hot soups and gravy.,Luckily, Samarkand's breads have a long shelf life,and can last up to 10 days.,So if you ever need one sent by mail,or plan to travel for an extended period of time,,this might be the best bread for you.,Thanks for watching.,Please remember to subscribe to Food Insider,and go watch our previous episodes of "Big Batches",at the world's largest community kitchen in India.

Apple & Caramel Brioche | Richard Bertinet | Gozney Dome

Apple & Caramel Brioche | Richard Bertinet | Gozney Dome

number two speed,cut,hello I'm Richard bertino and today I'm,with gosnake in their kitchen and I'm,going to show you how to make this baby,there look at this beautiful brioche,filled with cameras,Depots and Caravel so stick with me,I need to start making the Brewers dough,first I got a strawberry flour butter,some eggs some yeast some sugar and some,salt and some milk trick with this we,can use a mixer I always say try to put,your liquid first stop from having a,vacuum of flour at the bottom then your,fly goes on top add my sugar on one side,sort on the other side fresh yeast again,if you don't have fresh yeast you can,use a bit of radius and my butter on top,a beauty with a mixer it makes it does a,job for you you don't have to rub,anything just put everything in okay so,ever see in the bowl lock it,and we use a dough hook for this,so,like any though always spend a bit of,time the first three or four minutes on,slow speed to blend your anger in,properly three or four minutes on slow,speed and then we put it on the number,four five speed up to the door,completely clean but you'll see that as,we go down,so it's been about four minutes now if,you look in here everything started to,get together,I'm not going to put this speed up a,little bit more we're gonna go on about,five or six,good 15 20 minutes on the mixer,your door you know it's done we get a,nice,nice texture look at this beautiful,don't be scared of it,look at that beauty,so don't be scared of the dough don't,add flour everywhere to start with just,finish it off just like this just,usually the scraper perfect,you're allowed to touch the door without,sticking everywhere,that's beautiful beautiful gorgeous and,the top here doesn't stick so make sure,when you scrape with your scraper don't,do this always keep your top on top of,your name and just,spin the door around a little bit,and now a fine dusting just a tiny bit,in my goal,and the doors got to rest now,like this look at this,tuck it in,an hour two hours and then I'll show it,to put everything together,right one of the doors resting we're,gonna make the filling now I love that,part so I got a really hot pan,it's been warming up red hot now,let's put the butter off and yeah look,at this seasoning right put your upper,on top,and put your sugar on top,and this goes back in the oven,nice and Camera eyes now,it's time for the cabelos,I,oh yes oh the smell gorgeous,so this smells incredible,all the stuff are nice and soft it's,divine so it's time to have a bit of,creme fraiche,the creme brush will link everything,together and back in your oven for a few,minutes,and reduce my creme fresh so let's,transfer this into a cold tray,here we go that shouldn't take too long,to cool down,okay so my door now is rested for an,hour and a half so let's have a look at,this,more than double in size still light and,beautiful so now I'm going to turn it,over take a tiny bit of flour and it,works so fast not too much just a tiny,bit ice turn the dough over so keep your,top down on the bottom there so your,sticky side is up,and just press it with your hand doing,the rolling pin do it soft enough,gorgeous and now I'm going to put all,the stuff on,it's nice and cold,with a caramel,turbados I wish you could smell it,so spray this all of that so by doing,this this is going to flavor the inside,of your brush you could add some,cinnamon in there if you want to,Christmas you know or anytime if you,like cinnamon for this one keep it quite,simple and then I'm going to roll it up,you don't want to be too tight when you,roll it just,do one fold,okay so just rolled over itself but not,too tight,she ended up with a big long sausage,like this,the only thing we're going to do now is,just,put it on each side so your seam is just,underneath in here and just worried,about itself,foreign,just underneath,like this and then,kicked in a bit of baking parchment,don't integrate it so the brush sit,nicely in the middle there and this will,keep everything nice and together,especially for the the oven the heat,will refract against it now it's going,to prove now so it's going to rise quite,well for about another hour okay so,we'll see what's happened,right my brioche now is ready what we've,done with the oven we took most of the,Irish out and leave a tiny bit in there,because I don't want you to bake my,brioche on this 300 degree oven so we,need about 200 degree 180,um should be fine so we let it drop as,much as we can look at this it's written,right on top of my on my door there it's,perfect but when you touch it you spring,back a little bit you don't want it to,touch and collapse so slice some apple,so be careful if you use a mandarin as,soon as you can,they'll give you a nice finish whole,eggs and a large pinch of salt so the,soap will kill and cool your eyes later,a bit good glaze and turn your brush,over,in and out all the time,let's try this,as I'm doing this I'm thinking of,another thing you can put cheese inside,instead of putting our pour in

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