BreadBlog

bread in arts

Bread of 250 kilo

Bread of Pannonian Basin – 2015, aug.20

The huge bread was made by 5 bakers from different countries neighboring Hungary, where major Hungarian minority lives. Diószegi László, master baker from Saint George guided the process He also made several attempts in the past to bake huge breads.

magyarok_kenyere0

Photo: Bugány János/MTI

The bread was baked with the occasion of Hungarian national day in Szolnok, Hungary. The ingredients were also brought from different part of the Pannonian Basin. The baked bread was sanctified and it was distributed among the celebrants. Another bread of similar size and composition was sent in the morning in Transylvania, Romania, with the occasion of “Cluj Hungarian Days”. It took about six and a half hours at 430 degrees Celsius to bake the bread. Therefore a thick burned crust was formed, which after a few minutes of cooling it was removed with a specially crafted scraper.

magyarok_kenyere

Photo: Bugány János/MTI

magyarok_kenyere2

Photo: Bugány János/MTI

This entry was posted on Friday, October 9th, 2015 at 4:58 pm and is filed under happening, object. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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