Artisanal Country Bread Baking in Transylvania
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- Опубликовано: 8 фев 2025
- Artisanal bread baking in the Romanian village of Drăguș, Transylvania. 53 YO Sucaci Elena and her husband, Vichente are baking a crusty country-style Székely peasant bread after a Hungarian recipe with mashed potatoes and yeast leaven. This is a Hungarian recipe for pâine secuiană. They are baking the bread in a wood-fired oven for 90 minutes. The thick crust is battered until it is completely removed.
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Location: Village of Drăguș, Brașov County, Romania;
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It's such wonderful treat to see the hands dexterously kneading the dough in a rhythmical manner. The skillfulness comes from years of experience. That can't be faked. Wish I could try those amazing bread fresh out of the stone oven!
Respect for the work of these hardworking people, often forgotten and nameless , who work the earth from the grain of wheat to the daily bread. Congratulations to those who follow in their footsteps and give them a name and a face. Wonderful clip !!!
I lived in Romania for 7 years. I was very happy there. Their food supply is pristine, all local, all grown on small farms. I was so healthy. That bread is truly the staff of life. Along with a big bowl of chicken ciorba (sour soup) and some fresh farm cheese (telemea) and you are in heaven.
Different cultures, but they do it right.
We have big heart's!
Carolyn Blake Your comments about the bread that you enjoyed while living in Romania makes one desire some fresh bread like in the video, what a treat. Kneading dough is no easy task so each loaf has a personal touch.
The bread looks good, but the risk of vampires is too high.
@@lordmonty9421 Hahaha... no such thing. I was born and raised there and never heard the stories people know here in America. And I'm curious why this video has a Romanian woman talking instead of a Transylvanian one cause we spoke Hungarian not Romanian in Transylvania.
Awesome bread 🍞 🥮💙💛💙💛Thanks for sharing!
I grew up in Russia and my grandmother used to make the same bread.... Best bread ever, baked in this kind of oven.....
This woman is a true bread-making, artist.
Artistry in motion. So relaxing to watch her process. Well done!
Watching Elena and her husband make this bread in such an effortless style was wonderful. The skill learned over a lifetime has become second nature to them. Excellent video - thank you so much for sharing!
Thank you for making this video, she as the perfect technique. God bless you both and your loved ones.🥰
Ce frumos, îmi aduc aminte de pâinea pe vatră ce-o făcea bunicul în cuptorul din grădină, cu vedere la Cheile Turzii.
A bread so hearty, you can beat it with a stick.....magnificent 🇦🇺
Thank you!
Very nice with potato starter, we bake bread and would remove from oven earlier so you don't need to bang off the blackened crust.
Let them burned a little the are so yummy the most fantastic bread i have ever seen a lot of bravo!!!!
So satisfying to watch bread baking.
In the Islands of Azores traditional bread is done exactly the same way. Everything the same. The mashed potato are aded to the yeast and that´s a very good secret, because of that the bread tasts better and can be in good conditions for more more days, may be a week . The only diference is that we do not take off the crust at the end. Its very interesting to know that in Transilvânia the bread is done same way that in Azores, and we do it different forme the rest of Portugal. Coincidence? or .. Perhaps some one forme there 400 years ago brougth frome Transilvânia that knowleged to Azores. Thank you for the nice video.
Very often I make this bread in my home.
Nice 👍
They all look fabulous
For everyone that commented below: the village is in Romania, they speak romanian, the bread is a local recipe used by Romanian and Hungarian speaking population. The crust is beaten down because it gets too hard and a few days later it gets too soft. It keeps very well for a week and it is just as it should be, it contains a lot of potatoes that make the consistency different from usual bread.
Bottom line: it tastes great, doesnt´t matter who made it.
I wish i could wisit that bakery every morning!
I'd like the recipe
@@laurenmahr1062 I think You can just scale it down, it's best in a stone owen but i think a modern electric oven will do.
My mother had a pretty similar recepi and it's one of my favorites. :)
@@laurenmahr1062 She tells it in the beginning if You turn on English text You will find it. :)
@@sheep1ewe thanks! I also went to the website as soon as I was done reading the comments. It's on there! I'm gonna try this out when I get my new oven!!
That's so cool how they beat the crust off..so yummy.mmmmmmm so perfect and delicious on the outside and soft fluffy and delicious on the inside.
Transylvanian food reminds me of my grandmother.
a luxury, indeed! oh, that bread must be heavenly delicious!!
That looks DELICIOUS. Bread made with skills passed down by generations of skilled bread makers. Between the fire oven and the bread, I bet it smells devine in there!!!
Wow, that looks so good! I learned a great way to make potato bread, Thank you from Pennsylvania :)
Best bread making video ever! I want to come visit 😋😋
Looks fantastic!
Thank you for making this interesting video! It reminds me of the stories my nonna (grandmother) tells about making bread in the very early morning with her mother in Italy. I just sent her a link to it as I'm sure she will enjoy watching it too. All the best!
Felicitări stimata doamna pentru pâinea pe care o faceți ! Dar nu mai îndepărtați coaja de deasupra !!! Mie aia îmi place cel mai mult !!!
Si mie
so beautiful love the old world style cooking
These ladies really know what they're doing
Lovely video thank you so much for sharing it. 🙏🏼
This bread looks so delicious!!! Yum!
I love the hand of this laborious woman. Please my bread with the crust, I love the taste.
Thank you for sharing this great video.
U can taste the crust is still there just the burnd staf is away
beautiful don´t care which country gorgeous bread
Transylvania, a region in my country, Romania.
Beautiful indeed!
I’ll try to bake this one TOMORROW.... lets see how it turns
i love that real artisan oven.
غاية الروعة والجمال
I throughly enjoyed this video amazing what I loved is it the breads are and look so amazing
jadi ngiler nih padahal gi puasa👍🥰😋😋😋
Guys,just want to make a simple clarification,this is romanian .Minor mistake!? Beside that,my mouth is watering already!
Silviu David According to the blog, it turns out that this is an Hungarian recipe much beloved (and here executed) by Romanians.
I love these videos.
If my bread gets to hard a crust when I bake it I just spread melted butter on it with a brush when it comes out of the oven, makes it nice and tender and adds some more flavor.
Super😘👍
Not posible
Dios bendiga a está gente trabajadora es tan rico hacer pan en horno de barro a mi me encanta hacer pan en horno de barro es más rico
This is such a nice channel to find! thanks for sharing
Thank you for watching!
Hola, en cuanto vi este vídeo me fascinó, pueden compartirme la receta de este panecito que no lo he probado pero no dudo ni tantito que tiene sabor a hogar!!! Riquísimo, esa dama que amasa y prepara la masa con esmero y pasión reciba mi admiracion.
Saludos desde Michoacán, México🏵️
Panettiere meraviglioso
Amazing bread
The real gem of information in this video is the beating the bread to removed any over cooked crust that is practical and genius and you could just feed the crumbs to them chickens I hear.
Obg
Awesome!
Divno❤
happy mothers day !!! so now we know why we loved our mother
It must smell like heaven in there.
I'm certain that is what Heaven smells like.
Considero que no es necesario retirar la corteza del pan, solo hay que tener mas cuidado para hornear y que no se queme.
I definitely would want it with the dark crust intact, it must be heavenly. Especially with some olive oil or butter 😋
as for the inside looking doughy and under-baked, you're totally wrong... this is not a soft and fluffy bread, it's very firm and dense. because bread baking like this is such an intensive process, it isn't done every day. most village bakeries only bake fresh bread every 3-5 days, this bread doesn't go stale or moldy for a long time.
I bet it keeps longer than a Twinkie...😊
@@cachi-7878 2-3 weeks for sure...
And when you buy "bread" in market or some city "bakery" you can throw it away next day.
Look out we have the breadmeister over here.
i bet she feeds the crust crumbs to her chickens😎👍✌️
Can I have a loaf NOW,looks lovely,I do like crusty bread,used to get crusty cottage loaf and cobs here in uk,can’t seem to find them these days.
You can bake such bread too. Also in a electric oven.
Look at "Jenny can cook". She does it in a dutch oven. It tastes wonderful.
Porque los golpea y les saca la corteza?? Muy lindo horno y la forma de elaborarlo me recordó a las del pan de Cea en Galicia.
no wonder they eat bread like this in Eastern Europe, it has life in it, the commercial 🥖 bread made in the U.S. is a chemistry experiment.
I love Romania. The people are wonderful and everything is so clean. But I just cannot understand banging the loaves after they have been cooked to get rid of that delicious dark crust!
Our Asian staple, rice is so much easier and quicker to prepare lol. However, I love baking bread . This video is beautiful.
I wonder if they have a use for all the crumbs?
I never thought of beating the bread when my crust got to hard, good idea.
💖
T bgg st looked amazing 👍
Hola,
How much kg of potatoes for 25 kg of flour?
Gracias
Fantastic! leave the burnt bits on for mine pls.
The burnt bits can be fed to chickens. Maybe they do feet them to chickens?
@@eseereoj either chicken or mixed with other food scraps and fed to the pigs. Either way, nothing goes to waste :)
This is awesome!
Why are they knocking all the good stuff off at the end 😁?
I thought the same - they "butcher" the best part I would be happy to eat : D
Annyira Hungarian,hogy egy kukkot nem értek belőle. Viszont a kenyér nagyon finom lehet.
tibcsi67 , szekely pityokas hazikenyeret sutnek! A haziasszony Sucaci Elena (Szakacs Ilona) szulei valoszinuleg magyarok(szekelyek) lehettek .
@@bujdososzekely ok, köszönöm.
Meg is néztem még egyszer. Ilona remélem olvassa. Ez a tészta csodálatos. Viszont ha megengedi, javaslom hogy szerezzen be szakalytót, abban kelessze meg a megformázott tésztát,és abból borítsa a lapátra,majd a mosdatás után vágja meg késsel. Vagy ha tradícióbol nem vágják arra felé, akkor kicsit távolabb rakják egymástól,mivel ez a tészta nagyot nő a kemencében. Nem lesz összenőve , kidurranva. Mondhatni hogy világbajnok kenyerek lennének.
Tisztelettel.
Annyira
Por fin una mujer panadera la mayoría son hombres, ☹️ ya me dio mas motivación este video 😃
Waouh c'est super ça s'appelle savoir faire du pain madame et monsieur je vous félicite j'adore le pain traditionnel mais aux Antilles on en trouve pas
Au brate
Where is the bread recipe ?look so good.
Celestte Azulse they are not providing the quantity since she is doing this for very long time all she said it’s it start with 25 kg flour and potatoes and the rest she is doing by eye bc of the long time experience she got doing this...she is doing bread for selling so she is using semi-industrial amounts of flour ,potatoes ,yeast,salt...all she’s presenting the process of making this brad with potatoes that it’s traditional from Transylvania Romania . All I can tell you it’s the most delicious bread. The wood burning oven it’s the gold mine in doing this bread.
Yummy! 👀😋
Yammy!!!!!!!
Great music
The bread looks amazing,the texture of the dough is so different, the potatoes makes it very rich. This is how life was meant to be lived,the smell and taste is out of this world. The smell of bread doesn’t exist in the states unfortunately,all gmo flour and the bread is full of sugar,the bread smells more like cookies than bread,the corporate world will never deliver this kind of bread.
Fabulous, but why they take out the crust? it is insane! I want the crust! Thanks for the video
probably because of the charcoil and dirt
Maybe they remove crust from the loaves that went in first and developed burn marks? I'd love to know the actual reason.
because potato bread has a very crunchy crust and it becomes rock hard after a day, removing the crust prolongs the life of the bread
And it has a bad taste and bitterness! My grandma didn't beat it but she cut the crust from every slice of bread she put on the table!
Plenty of crust left on that bread
my hungarian grandmother made bread just like this, the reason you remove the dark crust while the bread is still warm is because when it cools, that crust becomes so rock hard it will break your teeth... my mother baked it once and left the crust on, big mistake.. a serrated bread knife woudn't cut it. we called it cannonball bread. the video description clearly states that this is a hungarian bread recipe being baked in a romanian village, if commenters bothered to read before typing they wouldn't appear to be so stupid and ignorant to the rest of us with functioning brains...
Very well said;tell it to the people being shallow and judgemental to give their harsh comments and nothing more...!(thanks☺)
I suppose the crumbs you can use as bread crumbs for making other recipes nothing goes to waist!
Wow! I'm impressed with this...where's the recipe?
It's just right in the video lol
fir a 250 kilograms of mash potatoes add a full cup and a half of cup of wáter and a spoon of yeast, let it all night, next day add 500 kilograms of flower and a spoon of salt and a Little bit of vinager (this is opcional) mix and let it for an hour and then make the bread and bake it. I guess….
@@Carmen-pw4ej 😂😂😂😂25kg of flower not 500kg...and potatoes not more than 8 kg.. .gosh🤦♀️😆😆
Pero, ¿por qué quitar la corteza si el pan no está quemado? :( ¡Con lo rica que está!
Interesting method, knocking off the overcooked bits rather than just cooking it less... are the crumbs then used for anything? Is there a particular reason for doing t this way? I’ve never seen any bread Mathis’s like this before
It's the method to preserve the bread from the period when there were not refrigerators and you baked once a week or maybe once at 2 weeks! My grandma used to bake once a week but she kept the crust even it was burned! But she cut the crust from every slice of bread!
a good video and make myself watching it at april 2019 ummc
Buenísimo este canal, y la web donde está la receta es genial, gracias .
Who dislike doesn't know cooking naturally
Nice bread but the outside crust is part of the bread why knock it off I'd Keep it as it is try just eating it as it is more crunchy yummy 😋 then !!?
PLEASE ; WHEN I GO FOR MY BREAD , DON'T TAKE ANYTHING AWAY , SO I LIKE TOASTED
OUTSIDE AND SOFTEN INSIDE , THEY ARE VERY DELICIOUS , EITHER WITH HONEY , CHEESE
OR ONLY WITH COFFEE OR MILK .. GREETINGS FROM MEXICO ... AND HUGS
👍👍👍👍👍
Yeast in Romania as in Italy is called Livien, lievito.
O fi bună? 😊
They were knocking off the best part. Can you buy the crust that was knocked off?
AKA stupidity. Did you also see the inside? Not baked properly and or not allowed to proof for long enough.
@@Baresi-Unico-Capitano You guys do realise it's a potato bread right? It's not a typical loaf of bread ....
💕💕💕💕💕💕👍👍👍👍👍
Why you burnt the bread this is your way to bake or what ? From , India
what happens if you use two paddles instead of one?
Super! Cat se lasa la dospit va rog dupa ce este portionata? Merci
Ne bucuram ca ne urmariti! Aproximativ 1-2 ore inainte de coacere.
@@Peasantartcraft multumesc,si aluatul cat sa- l las va rog, la 1kg faina pun 10gr drojdie uscata o fi bine? Succes!
@@Peasantartcraft faina apa maia drojdie sare gramaj reteta va rog.foarte frumos filmul ❤
@@Peasantartcraft maiaua cum se prepara inainte sa se amestece cu faina cu o seara inainte? Sau cum?
Maybe meatballs in the old world tasted different because of the breadcrumbs they would get by this baking method.
I too enjoy a good bread spanking before my morning eggs.