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Dough bowl

The Dough bowl  is a wooden structure with partitions in which the dough is placed to rise before baking according to the traditional way of making bread. The  dough bowls can be either elongated pieces of wood on which grooves have been carved depending on its length, or by joined pieces of  wood  that form corresponding sockets. The wood that was used for the construction  was usually pine. In addition to the dough bowl,  other cooking vessels  were used for the  placement and raising  of the dough after kneading, such as small shallow baskets, braided  from willow or wicker wood, wooden dishes, and flat boards.

Both in  dough bowls  and in  the other vessels a long narrow  cotton cloth, was placed and was sprinkled with flour so that the dough ,would not stick, and then  the kneaded breads were placed on them, covered with the remaining cloth and left at room temperature until they rose. After they had risen they were carefully placed on a  shovel which was also sprinkled with flour and baked in wood ovens. The bread of the dough bowl we see even  today is made of  the simplest ingredients: flour, sourdough, water and salt. It is the result of slow and natural maturation and is distinguished for its quality, excellent flavor and its aroma.