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Turkish Ramadam Pidesi Bread

Is eaten in Turkey especially during Ramadam. Some bakeries produce it all year round, but in the fasting period, long lines are seen on the street at sunset in front of the bakers, because this bread is good eaten hot.

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Galician Bread

The pan gallego or pan galego has thick and crunchy rind and very soft crumb. These characteristics are due to long leavening and the use of mother yeast. The long hours of rest give the cereal time to express itself at its best by giving a bread with an unmistakable aroma.

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