baking bread/Amazing bread baking in Iran
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- เผยแพร่เมื่อ 30 ก.ค. 2024
- baking bread/Amazing bread baking in Iran
The history of bread goes back to the end of the Stone Age, that was the time when they first mixed cereal grains with water and then baked the obtained dough.
The evidence of archaeologists relates the age of bread to the Neolithic age and shows that in this age, bread was made on hot stones under the sun.
According to discoveries, bread has been the main daily food of people in different parts of the world since 12 thousand years ago. And in the Neolithic period, bread was probably prepared from ground grains mixed with water. And it was cooked on hot stones under the ashes.
Bread has a special place in the diet of the people of the world, especially the people of Iran, and currently it is the most consumed food product that is prepared from various types of grain flour. Bread is one of the oldest foods prepared by mankind. When man wanted to prepare bread, he produced it in a flat way.
In the early breads, there was no fermentation. Later, people realized that if yeast or sourdough is added to it, the quality and taste of bread will improve. This happened in ancient Egypt. The pharaoh's cook, who was making bread without leavening, one day forgot to cook it in time.
The dough remained as it was and after a while it soured and he prepared bread from that sour dough and then brought the sour bread to him with fear and trembling from Pharaoh's punishment. Pharaoh and his guests liked the taste of this bread and It was time that they realized that if yeast or sourdough is added to bread, its taste will be improved.
In ancient Greece, making bread was considered one of the most important parts of cooking, which, of course, had spiritual significance because it was used in religious ceremonies.
The first closed oven for baking food, including bread, was probably built by the Greeks. In the history of Europe, bread was the main food since at least 1000 BC. Since 1912, sliced breads were also prepared, although at first no one welcomed this type of bread because they thought that this type of bread would become stale quickly, but since 1928, the breads were cut and then packaged.
Since then, this initiative has been welcomed by the people. For many years, rich people used white bread and poor people used dark bread.
In the old days, white bread was considered high-quality bread and because it was more expensive, only the rich could afford it, but from the 20th century, this idea changed because it was scientifically determined that dark breads have nutrients and have more nutritional value. At the same time, white breads are used less due to the lack of nutrients.
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1.Baking barbari bread
b2n.ir/m06235
2.Baking Iranian tafton bread
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3.Baking Iranian Sangak bread
b2n.ir/d03638
4.Baking flatbread bread
b2n.ir/x36367
5.Baking bread with the machine
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7.Introduction of Iranian cuisine
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Video list
00:00_Preparation of dough for baking bread
01:52_Weighing the dough and preparing the dough
4:32_Flatten the dough to enter the machine
09:22_Preparing the bread and taking it out of the oven
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#bakingbread - แนวปฏิบัติและการใช้ชีวิต
بسیار عالی
TÜRKİYE'DEN SALAM OLSUN ÖZ QARDASLARİMİZA. DEDE.
كولشي بايران حلو
واحله شي خبزهم يجنن
عشق ايران من العراق🇮🇶🇮🇷😘💕👋💓💞🌷🌻🙏👍🎋🍃🌾🎍
خدا قوت.
Bravo au travail d'équipe il existe une grande cohésion entre ses membres et le résultat est sans pareil votre pain est excellent à vue d'œil merci de partager votre technique de fabrication avec nous .bon courage
Красиво! Хочется попробовать такой прекрасный хлеб! Поделитесь рецептом . Сколько воды, дрожжей и соли на 100 кг муки? Спасибо за видео!!!
Привет, дорогой друг, спасибо за внимание к видео
500 грамм муки
Быстрорастворимое дрожжевое тесто 2 столовые ложки
3 столовые ложки жидкого масла
Соль 1 столовая ложка
1 стакан теплой воды
Начальная ступень
Сначала выберите подходящую емкость и смешайте быстрорастворимое дрожжевое тесто с горячей водой, накройте емкость крышкой и оставьте на 5-10 минут, пока тесто не будет готово и не поднимется.
вторая стадия
На этом этапе следует один раз просеять муку и смешать с ней соль, а затем высыпать их в емкость и постараться сделать так, чтобы мука прилипала к бокам и стенкам емкости, а центр емкости был полый до дрожжевого теста, приготовленного на предыдущем шаге, положить его в углубление вместе с маслом и смешать муку с дрожжевым тестом и месить 10 минут слегка смазанной маслом рукой, и если вы чувствуете, что тесто влажное и липнет к руке , вы должны добавить немного муки понемногу, пока она не станет влажной. Тесто снимается и тесто готово.
третий уровень
Затем выберите емкость побольше, посыпьте дно мукой и добавьте подготовленное тесто, снова присыпьте мукой, накройте чистой тканью и оставьте при комнатной температуре на 45-60 минут, пока тесто не поднимется и не будет готово. быть приготовленным
Четвертый этап
На этом этапе сначала мы должны посыпать мукой ту гладкую поверхность, которую мы запланировали для выкладывания теста, а затем уже отделяем от теста нужные лаймы и раскатываем тесто скалкой сколько нужно, и пробуем выкладывать тесто. Сделаем так, чтобы он имел красивую форму и, если нужно, срезаем лишние части теста резаком, а если хотите, то можно посыпать кунжутом.
@@beautifullife2 спасибо большое 👍👍👍
@@user-ig2jn9zb2l 🥰🥰🥰🥰🥰
2
La plupart des boulangers ne portent pas tenu de travail, en plus la tête nue, C pas étonnant dans certains pays.
لانك تشاهد من بعيد لبعيد لو جربت يوم في معامل في المخبزة لنزعت ملابسك وعملت عاري الا الملابس الداخليه اتمنى ان تعلم انها مهنة المتاعب وسط جو حار جدا جدا وصاحب المحل لايهمه الأمر همه الربح فقط اما العامل فهو بالنسبة لصاحب المحل متله متل الآلة العجين والقران مجرد مكنة ان صلحت فهي تعمل وان بازت يستبدلها بغيرها كقطاع غيار السيارات