1- All the components are kneaded in the kneading caldron. Into this the sour dough is put to have a hard yeasting.

2- The dough is waited until it is yeasted. (This waiting is changed according to the yeast used). Normally it is waited at about 60-75min.

3- The dough is cut, as it is wanted.

4- The prepared dough is waited again until it got matured.

5- After the last fermentation the dough is enlarged with hand or rolling pin.

6- To the enlarged dough a little water is given.

7- It is stickled on the wall of the oven.

8- The baked breads are brought out.

9- The breads are left cold.