2 1/2 cups bread flour
1/2 teaspoon salt
1 large egg, beaten
3 tablespoons plus 1 teaspoon vegetable or canola oil, divided
1 teaspoon cider vinegar
10 to 12 tablespoons lukewarm water
1/2 cups all-purpose flour
Apple Filling (see recipe or make up your own)
6 tablespoons butter, divided
1 cups panko breadcrumbs, divided
1 tablespoon sugar
In a medium bowl, stir together 2 1/2 cups bread flour and salt.
In a 2-cup measure, combine the beaten egg, 3 tablespoons oil and vinegar, then add enough water to make 1 cup. Add to flour and mix until the dough comes together in a mass. It should be soft, but not sticky — just tacky enough to clean the sides of the bowl when stirred. If too sticky, add a bit more flour.
Scrape dough onto a lightly floured surface and knead several times to make a smooth ball. Then start slapping it against the counter. This helps develop the gluten, which will help it stretch. Slap the dough 70 to 100 times. It should feel smooth and supple.
Lightly coat 2 small plates with remaining 1 teaspoon oil. Shape dough into 2 smooth balls and place each on a plate, turning so that all sides are oiled. Cover tightly with plastic wrap. Let rest for 1 hour in a warm place.
In the meantime, make filling (see recipe). Prepare the strudel-stretching surface.
Cover a flat surface at least 2- by 3-feet square with a clean cloth large enough to hang over the sides. Ideally, you should be able to walk around the cloth on at least 3 sides, such as at a kitchen island. Sprinkle 1/2 cup all-purpose flour over the cloth, gently rubbing it into the fabric.