Authentic German Apple Strudel (Apfelstrudel)

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1. 1Step 1: Combine the flour and salt in a stand mixer. Using the paddle attachment, add the water, oil, and vinegar while mixing on low speed until a soft dough forms. Switch to the dough hook and knead on medium speed until a soft ball forms.
2. 2Step 2: Transfer the dough to a clean work surface and knead for 2-3 minutes until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and place in a lightly oiled bowl, turning to coat the top with oil so it doesn't dry out. Cover tightly with plastic wrap and let rest for 60-90 minutes.
3. 3Step 3: When the dough is almost done resting, heat the oven to 375°F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
4. 4Step 4: To stretch the dough, move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half aside. Shape the other half into a ball and roll it out as thin as you can.
5. 5Step 5: Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center. As it thins out, the weight of the dough will mostly hold it in place while you stretch out one side, then the other, increasing the size and stretching it thinner each time. You will know the dough is thin enough when you can see the pattern of the tablecloth through the dough.
6. 6Step 6: Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band to stretch it even further and thin it out.
7. 7Step 7: Using your hands (or a very soft pastry brush, though hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
8. 8Step 8: Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
9. 9Step 9: Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudels should fit side by side on the same baking sheet with space between them. Brush the tops of both strudels with the remaining melted butter.
10. 10Step 10: Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.