Baking Tufton bread |Tufton bread baking in Iran | This man bakes 1000 breads a day😱
Baking Tufton bread in Iran|Baking tufton bread with clay oven in Iran😎
About Taftan bread:👇
Tufton bread, which is a leaflet of traditional and flat breads, is round and hollow in appearance and has a diameter of approximately 40 cm and a thickness of 3 or 4 mm. This bread is almost thin so that the inner texture and the crust are somewhat stuck together and can be separated. Tufton bread is made from a mixture of wholemeal flour, star flour and regular flour (whole wheat) with water, industrial yeast or sourdough. The flour of this bread is lower in bran compared to Sangak bread flour, and there are 283 kilocalories in 100 grams of it.
The dough of this bread is made into 420 to 500 grams chins after being mixed by hand or with a mixer, and while spreading and uniforming the dough, holes are made with a rolling pin with special metal ribs and with the help of the same pillow (roller) They stick to the oven wall. This bread is cooked in direct heat in two ways, oven and machine, and in small and large sizes. This bread will have a pleasant smell and good taste if the cooking principles are followed. One of the signs of high-quality Tufton bread is non-stickiness and becoming a mass of dough in the mouth, and many depressions and an even surface.
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👇👇👇👇
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About Taftan bread:👇
Tufton bread, which is a leaflet of traditional and flat breads, is round and hollow in appearance and has a diameter of approximately 40 cm and a thickness of 3 or 4 mm. This bread is almost thin so that the inner texture and the crust are somewhat stuck together and can be separated. Tufton bread is made from a mixture of wholemeal flour, star flour and regular flour (whole wheat) with water, industrial yeast or sourdough. The flour of this bread is lower in bran compared to Sangak bread flour, and there are 283 kilocalories in 100 grams of it.
The dough of this bread is made into 420 to 500 grams chins after being mixed by hand or with a mixer, and while spreading and uniforming the dough, holes are made with a rolling pin with special metal ribs and with the help of the same pillow (roller) They stick to the oven wall. This bread is cooked in direct heat in two ways, oven and machine, and in small and large sizes. This bread will have a pleasant smell and good taste if the cooking principles are followed. One of the signs of high-quality Tufton bread is non-stickiness and becoming a mass of dough in the mouth, and many depressions and an even surface.
#localbread
#bakingbread
#localbreadbakery
👇👇👇👇
@localbreadbakery
local bread bakery
LOCAL BREAD BAKERY
bread
bakery
bread recipe
how to make bread
proof bakery
sourdough bakery
bread maker
proof bread
traditional bread
cottage bakery
how to bake bread
baking bread
homemade bread
sourdough bread
local bakery
local bread
bakery bread
bread barbari
baking iranian bread
bakery bread making
bakery bread recipe
bakery bread mixing
global bakery
bakery bread machine
bread baking
milk bread
soft bread
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