00:04O que é o que é o que é o que é o que é?
00:33O que é o que é?
01:00O que é o que é?
01:01é uma prática, multi-stage process.
01:03Primeiro, o dough é preparado.
01:05É então dividido e formado.
01:08Depois vem o padrão,
01:10antes de colocar o padrão,
01:11antes de colocar o padrão.
01:13Finalmente, o padrão é removido
01:15depois de misturar.
01:16Segundo o padrão do padrão,
01:18também tentamos fazer o padrão,
01:20formar o padrão,
01:22e postar o padrão dentro do padrão.
01:34As Isacan explains, baking methods
01:37in Hiva have evolved.
01:38In the past, tandas were heated with firewood.
01:41Today, many bakeries use gas
01:43to maintain a stable temperature.
01:45Still, the essence of the process
01:47remains unchanged.
01:57And what about the bread we prepared?
02:04In Hiva, bakeries can be found
02:06on Olmos Air Street. Many have been
02:08operating for decades, preserving
02:10techniques passed down through generations.
02:34from the historic streets of Hiva,
02:36we continue our journey is to Somarkan,
02:39where bread has its own distinctive
02:41identidade. Somerkan Bread is known for its unique shape and rich face.
02:454th generation baker Hamza Khaydar explains what makes it different.
03:07Another key element Hamza says is the use of natural water during the preparation process.
03:30In local bazaars, one of the first things you notice is a wide variety of bread on display.
03:36As bread seller Shaira Sharibova explains, high quality has turned bread into a popular gift.
03:56Our journey continues to the Fergana Valley, to Andujan, where patir bread holds a special place in daily life.
04:03In the Fergana Valley, bread is part of everyday culture. Patir, baked in traditional clay ovens,
04:09is known for its rich taste and distinctive shape. Each piece typically weighs around 2.5 kilograms,
04:15reflecting both a skill and tradition of local baking. Masuda Khonigam Berziva, who has been
04:21selling patir at the local bazaar for years, says bread plays a central role in these traditions.
04:39Bread in Uzbekistan is closely tied to daily life and family traditions. If you are,
04:44Samarkand and Fergana Valley, each region has its own character in taste, texture and the way it's made.
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