and stamp 8,000 loaves of bread.

並蓋上8000個麵包的印章。

Shaped like wheels, these loaves are dense and chewy,

這些麵包的形狀像車輪，密集而有嚼頭。

with a golden crust and an airy crumb.

具有金色的外皮和透氣的麵包屑。

Weighing in at 1.5 kilos, they're often eaten in groups

重達1.5公斤，通常是成群結隊地吃。

and shared around the dinner table.

並在飯桌上分享。

While you can find countless varieties of these breads

雖然你可以找到無數個這樣的麵包品種

across Uzbekistan, the most legendary loaves

在烏茲別克斯坦各地，最富傳奇色彩的麵包

are baked in the city of Samarkand.

是在撒馬爾罕市烤出來的。

Here, bread is sacred and made with the utmost care.

在這裡，麵包是神聖的，並以最謹慎的方式製作。

Narrator: We visited Samarkand to see

敘述者。我們訪問撒馬爾罕是為了看

how these loaves are made

這些麵包是如何製作的

and what it takes to bake such big batches.

以及烤制如此大批量的產品需要什麼。

Making these loaves begins

製作這些麵包開始

by combining 62 kilograms of flour,

通過結合62公斤的麵粉。

water, salt, and yeast into a mechanical mixer.

將水、鹽和酵母放入一個機械攪拌器。

After about 40 minutes, the dough is taken out,

大約40分鐘後，將麵糰取出來。

kneaded, and left to rise for four hours.

揉成團，並放置四小時後發酵。

The dough is then cut into 1.5-kilo balls,

然後將麵糰切成1.5公斤的球。

which are then left to rest and rise

然後讓它們休息和上升

for another hour and 20 minutes.

再過一個小時20分鐘。

Narrator: One bowl is 3 1/2 times the weight

敘述者。一個碗的重量是3.5倍

of an average American loaf of bread.

一條普通美國麵包的重量。

Once the dough has risen, it is ready to be shaped.

一旦麵糰升起，就可以進行整形了。

This is where master bread maker Davronov Okhun comes in.

這就是麵包製作大師達沃諾夫-奧洪的作用。

He has been making bread for eight years

他已經做了八年的麵包

and can make 600 loaves a day during his 12-hour shift.

在他12小時的輪班中，每天可以製作600個麵包。

Narrator: Similar to scoring bread before baking,

敘述者。類似於烘烤前給麵包劃線。

workers use needle-tip manpas to create small punctures

工人們使用針尖曼帕斯來製造小的穿孔

in the center of the loaf.

在麵包的中心。

When the bread is cooked,

當面包煮熟後。

steam is able to escape from these holes

蒸汽能夠從這些孔中排出

and prevent the center from rising.

並防止中心上升。

But there's more behind these scores than just function.

但這些分數的背後不僅僅是功能。

These patterns are also decorative

這些圖案也是裝飾性的

and are used as a way for bakers to add their signature.

並被用作麵包師添加其簽名的一種方式。

Once a loaf has been rounded and stamped,

一旦一個麵包被滾圓並蓋上印章。

sesame seeds are pressed into the center of the bread.

芝麻被壓在麵包的中心。

Narrator: While the bread waits,

敘述者。當面包在等待的時候。

giant tandoor ovens are heated.

巨大的坦杜爾爐被加熱了。

Once hot, they're sprayed with water

一旦熱了，就用水噴灑它們

and brought down to a more ideal temperature.

並將其降至更理想的溫度。

Keeping the oven at the right temperature

將烤箱保持在合適的溫度

is done entirely by feel,

是完全靠感覺完成的。

and it is one of the most important parts

而這是最重要的部分之一

of the baking process.

的烘烤過程。

Narrator: Before the bread is slapped inside the oven,

敘述者。在麵包被拍打在烤箱內之前。

bakers rub a small amount of water on the bottom of the loaf

麵包師在麵包底部抹上少量的水

so it can better stick to the walls of the tandoor.

這樣它就能更好地粘在坦杜爾的牆壁上。

Using a cloth to clutch the bread,

用一塊布把麵包攥緊。

bakers dive headfirst into the oven,

烘焙師們一頭扎進烤箱。

sticking loaf after loaf

一塊又一塊麵包的粘連

until every square inch of the oven is filled.

直到烤箱的每一平方英寸都被填滿。

But this acrobatic baking doesn't come without risk.

但這種雜技式的烘烤並不是沒有風險的。

Narrator: While falling into an oven is rare,

敘述者。雖然掉進烤箱的情況很少。

bakers must be incredibly accurate with their aim and stick.

麵包師必須對他們的目標和棍子有難以置信的準確性。

One false move and they could lose a loaf,

一個錯誤的舉動，他們可能會失去一個麵包。

or worse, they could burn themselves.

或者更糟的是，他們可能會燒傷自己。

Each of these ovens can fit around 56 large loaves

每個烤箱可容納約56個大面包

or up to 72 small ones at a time.

或一次最多72個小的。

Because of the oven's high temperature,

因為烤箱的溫度很高。

these breads only need a few minutes to cook.

這些麵包只需要幾分鐘的時間就能煮熟。

When the core is crisp and the sides have puffed,

當核心是脆的，邊上已經膨大了。

the bread is ready to be scooped out.

麵包已經準備好被舀出來了。

Unlike conventional ovens used in the West,

與西方使用的傳統烤箱不同。

tandoor ovens retain heat for longer periods of time

坦杜爾烤箱可保持較長時間的熱量

and require less fuel.

並且需要更少的燃料。

The use of vertical ovens like these

使用像這樣的立式烤箱

is believed to come from the Semitic peoples

被認為是來自閃族人的

who spread across the Middle East and Central Asia.

他們遍佈中東和中亞地區。

Relics of these ovens have been dated to 5050 BCE.

這些爐子的遺蹟被測定為公元前5050年。

Narrator: Once baked, the breads are loaded

敘述者。一旦出爐，麵包將被裝入

onto delivery trucks and driven to the local bazaar.

上了運貨卡車，開往當地集市。

Here, locals can shop for produce

在這裡，當地人可以買到農產品

and pick up this legendary bread for about $1 to $2,

並以大約1至2美元的價格買到這種傳奇的麵包。

depending on its weight.

取決於其重量。

Narrator: Because of its unmatched taste,

敘述者。因為它有無與倫比的味道。

legend has it that the air of Samarkand

傳說中，撒馬爾罕的空氣

is what gives this bread its unique texture and flavor.

是什麼使這種麵包具有獨特的質地和味道。

Beyond its distinct taste, this bread is also symbolic.

除了其獨特的味道，這種麵包還具有象徵意義。

Giant loaves are often split in half

巨大的麵包通常被抽成兩半

during wedding ceremonies

在婚禮儀式上

to symbolize the unity between families,

以象徵家庭之間的團結。

and Uzbek children are often taught

和烏茲別克兒童經常被教導

to pick up bread from the floor

撿起地上的麵包

so that a single crumb never goes to waste.

是以，一個麵包屑都不會被浪費。

Fresh-baked bread is typically savored with butter and jam.

新鮮出爐的麵包通常與黃油和果醬一起品嚐。

And after a few days,

而在幾天後。

the firmer loaves are broken into chunky bits

較硬的麵包被打成塊狀

for dipping in hot soups and gravy.

用於蘸取熱湯和肉汁。

Luckily, Samarkand's breads have a long shelf life

幸運的是，撒馬爾罕的麵包有很長的保質期

and can last up to 10 days.

並能持續10天。

So if you ever need one sent by mail

是以，如果你需要通過郵件發送一個

or plan to travel for an extended period of time,

或計劃長期旅行。

this might be the best bread for you.

這可能是最適合你的麵包。

Thanks for watching.

謝謝你的觀看。

Please remember to subscribe to Food Insider

請記得訂閱《食品內幕》雜誌

and go watch our previous episodes of "Big Batches"

並去觀看我們以前的 "大批次 "節目

at the world's largest community kitchen in India.

在印度的世界最大的社區廚房。