When I told friends I want to make my own bread they all thought I am crazy – bread making is a craft in itself, it is a combination of accurate chemistry and adaptability, it takes up a lot of time and kitchen space, and a lot of heart. That is probably the reason so few restaurants make their own bread. But I really think a restaurant should have a signature bread, baked fresh on the premises every day( preferably for every service)
The question is what kind of bread – the obvious choice would be flat bread, which I love and is easy to make, but as the idea is to distinct myself from other middle eastern eateries, Pita bread won`t do.
The bread I need should be spongy enough to mop up sauces but thin enough to eat with your hands, and have a very thin crust. something between a pita bread, focaccia and sponge cake.
I remember something that fits the bill: we used to get it from a little family bakery at the entrance to the market in Jerusalem, and they called it Bukhara bread – A big golden brown round loaf, about an inch thick, dotted with Nigella seeds, the crust shiny and sweet, the bread soft and yielding and just a tiny bit chewy – just what I am looking for.
I looked it up: Bukhara is in Uzbekistan (where that is you can check yourself), it was a major trade center on the silk road, and it is sister city to Rueil Malmaison (again, you can check yourself) and Santa Fe. Wikipedia doesn’t mention anything about bread.
A bit more research and I found a mention of something called `Bukhara obo non`, a bread scented with Nigella seeds, I could not find any recipes but I ended up watching an 8 min video on Uzbek food. fascinating, if you’re into this sort of things.
And than I found the wonderful website uzbekcuisine.com with a whole page on different bread recipes, most of them require mutton fat and contain the phrase `make a pattern with a chekish` and end with the phrase `cook in the tandoor`- which I don’t have, nor do I have a chekish, whatever that may be.
So I got the basic dough recipe, olive oil instead of mutton fat, and took it from there.
Aren`t they pretty? quite delicious as well, even without the tandoor and mutton fat, but it needs more tweaking, more flavour. next attempt will be with sourdough starter and spelt, as soon as I get rid of these two loaves
My lawyer, a sweet but super scary lady, has taken over negotiation from me, and the gap between how by-the-book she is and the estate agents` ghetto ways leaves me in constant fear that something will go wrong. They have exchanged 4 e-mails trying to establish the property number. I had to go down there and count houses.
I would love to post pictures of the place, but not untill the lease is signed. Bad luck you see.
Had a design meeting with my designer friend, who came up with some really important insights, and some great ideas. It was great fun talking to someone professionally about how to realize all these notions I had, and to see the beginning of a floor plan forming. Exciting stuff.
But the one thing I can’t seem to nail, the biggest hardship so far has been the issue of bread – I can’t decide what sort of bread I want to serve in the restaurant.
I know the obvious choice for middle eastern food is flat bread or pita, but I really want to avoid the obvious, and there are so many types of bread that can work, But getting it right takes a while: you can only taste the result when the loaf is ready, and then you have to start from scratch, adding 10 gr. of yeast or half a teaspoon of salt. And if something goes wrong, It goes horribly wrong. This was meant to be a beautiful loaf of spongy type bread I thought will work beautifully, and I really hoped to have a golden-crusted-crown-of-bread picture for the end of this post.
That won`t be the case. I will spare you the details, and myself the embarrassment but due to a unique combination of cold weather, lethargic yeast, oven malfunction and incredible stupidity on my part, this loaf did not provide the Kodak moment I was hoping for, and was quite disgusting to eat as well.