Omer Polak und Michal Evyatar haben Teig aufgepumpt und Luftballon-Brot gebacken. Toll!
The “Blow dough” project manufactured dough balloon, using industrial blower, with highest temperature of 600 Celsius, which made the seasoned dough baked during blowing it into the shape of an inflated balloon.
In the manufacturing process, local herbs were added to the blowing act and their exceptional senses were assimilated to the dough. Thus, the entire eating experience was enriched. The project illustrates the food manufacturing process in a small-scale factory that was established for one day as an analogy to the street food carts and to the urban eating experience in Jerusalem.