Скачать или смотреть Baking Tufton bread in Iran|how to prepare delicious Iranian bread and bake it with modern machines

Complete baking of Tufton bread in Iranian bakeries using world-class equipment
This baker bakes more than 5000 loaves of bread daily
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About Tufton Bread:👇
Tufton bread, which is a booklet of traditional and Masteh breads, is round in appearance and has a length of about 40 cm and a thickness of 3-4 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 420-500 grams after being mixed by hand or with a mixer, and in the width and uniformity of the dough, holes are made by a rolling pin with special metal ribs and with the help of the same cushion (roller). They stick to the oven wall. This bread is cooked in direct heat and 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 the lack of stickiness and the appearance of a mass of dough in the mouth and many depressions and an even surface
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