
Next, he throws it to the baker, kind of like a pizza kitchen. The baker, stretches and shapes the dough into about 8X20 inch slabs.
Then he moistens one side of the dough with salt water and then literally slaps it on the side of an underground oven.
The oven is heated by open wood fire.
It takes about 5 minutes for the bread to bake and then the baker slings the bread out of the oven with this fire poker looking thing. In one stroke he snatches it out and launches it about 8 feet across the room to the guy that cuts it into portions. Meanwhile, the little "kid" helper is walking all over the floor with his bare feet. YUM! The bread actually tastes very good despite the added "nutrition" from the feet walking all over the preparation floor. The bread tastes much like a thin, 1/4 inch pizza crust. So, there you go.....something new and not about a desert trip.
2 comments:
Hi, Nate. the "tour of the Bakery" was very enlightening, especially to all of the "dough girls" out there who actually still make their own bread! What a trip!!! Not caramel rolls, but, when in Rome......
Mom
Toe jam and bread..mmmmm
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