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I am trying to recreate a bread that is popular in German and was introduced by Turkish bakers and featured in the following video:
The report mentions only that wheat flour, water, oil and yeast are used for the dough.
The bakers seems to be able to push down on the dough without deflating it at the end, but how?
The report mentions only that wheat flour, water, oil and yeast are used for the dough.
The bakers seems to be able to push down on the dough without deflating it at the end, but how?