Biggest turkish breads! You've never seen before! Turkish street foods

One, two, three. Give it to me. I'm going to hit the wall. I'm going to fall under 20 today. If you don't have one, bring one. Ramazan! Yes? Do you have one? Yes, I have. We make our fire with dry wood that doesn't work in the woods. It's hot. Is it okay? The most important thing for us is the dome. This bread is the dome. Okay, okay. Don't whine, come. What? Azar, come. Aleykümselam. Let's go and do something. Watch out, Ramazan. Let's do what we want. Aleykümselam. Ramazan. No, no, it's over. Water. Ay, I'm tired. This is a 100-year-old yeast. 100 years old. In our land, in 100 years, the yeast that the neighbors gave each other was made. Wild type. Welcome. First of all, welcome. We are in the neighborhood of Esenler and Turgut. In our bakery, we make sourdough bread from our full wheat, black wheat mixture. We make barley bread. It is a natural product of Hama. Our bread is made from sourdough. Our mother prepares the sourdough that has been coming back for 100 years. She sends it here. We make this bread. Our bread is 12 kilos. We serve our bread to our customers as kilo by kilo, both in fairs, markets, and local days. This bread is like this. The inside is just like this. When we press it like this, it's like this. It is completely natural in the well-cooked wood fire. This is how we serve it to our customers.