Bread-baking class with Belarusian master artisanal baker Aljes’ Pryshyvalka, Mjensk 2016. Майстар-клас ШТУКАРСКІ ХЛЕБ з пекарам Алесем Прышывалкам, Менск 2016 г.
Bread is considered a sacred food, indeed a living creature worthy of the highest respect, by Belarusians and other nations in the immediate region. Rye (zhyta – жыта) is the most traditional of bread grains in Belarus.
An engineer by training, Aljes’ Pryshyvalka has spent years rigorously perfecting his baking technique for rye bread and researching the history of bread and bread-making in Belarusian cuisine. A series of his articles in Belarusian is available at: www.budzma.by/?s=Алесь+Прышывалка. From time to time he offers a master class in the artisanal baking of traditional Belausian rye bread, and he was kind enough to allow me to photograph the latest class.
Гл. таксама артыкулы спадара Алеся пра хлеб у беларускай культуры, традыцыі пякарства ды штукарскі жытнёвы хлеб на сайце “Будзьма беларусамі!“: www.budzma.by/?s=Алесь+Прышывалка.
Kneading the dough.
Instructions on the proper shaping of the dough before letting it rise.
Shaping the dough.
The risen dough, ready for the baking pan.
Into the baking pan…
The result: an aroma and a crust like no other.
Master baker Aljes’ Pryshyvalka.
