Emet Bread Description and Distinguishing Features of the Product: Emet Bread is a traditional bread made in the Emet district of Kütahya using bread wheat flour, water, salt, and sourdough. The bread is baked in stone ovens fueled by wood fire, giving it a crispy crust on the outside and a soft, fluffy interior. Typically, each loaf weighs around 1,500 g and has a width of 26 cm. The sourdough used in making Emet Bread is prepared by soaking chickpeas in warm water in a glass jar and leaving them out of direct sunlight for 2 days. After this, wheat flour and salt are mixed into the chickpea water, and the mixture is stirred using a wooden spoon. After allowing it to rest for another day, the sourdough is ready for use. The fermentation process happens in two stages: first, the kneaded dough rests, and then the dough is divided into portions for further resting. Once fermentation is complete, Emet Bread is baked in stone ovens with wood fire until it is ready to be enjoyed. With its long history, Emet Bread plays a key role in the culinary culture of the Emet district and is deeply connected to the region’s identity. Production Method: Ingredients: - 75 kg bread wheat flour - 8.8 kg sourdough - 1.1 kg salt (The salt content in the final product (w/w) (dry matter) should not exceed 1.5%.) - 51 liters lukewarm water Preparation of Sourdough: Add 110 g of chickpeas to 2 liters of warm water in a glass jar and leave it out of direct sunlight for 2 days. After this period, mix in approximately 1 kg of bread wheat flour and 10 g of salt. Stir the mixture using a wooden spoon, then let it rest for another day. Once this time has passed, the sourdough is ready. Preparation of Bread Dough: Add lukewarm water to the bread wheat flour and stir it well. Then, add the sourdough to the mixture. Combine all ingredients and knead the dough until a homogeneous consistency is achieved, ensuring that the dough no longer sticks to your hands. 1st Fermentation: The kneaded dough is covered and left to rest for 2-3 hours in the dough bin to undergo fermentation. The duration of fermentation may vary depending on the temperature; it will take longer in the winter and shorter in the summer. Shaping and 2nd Fermentation: The fermented dough is divided into equal portions of 1800 g each. These portions are then shaped by hand, knife, or other tools. The shaped portions are placed on floured surfaces and left to rest for approximately 1 hour, completing the second fermentation. Baking: The stone oven is heated with wood fire. After cleaning the oven base, the bread dough is placed inside. The baking time for Emet Bread is about 1 hour and 10 minutes. Once the bread turns a golden brown and a crust forms, it is taken out of the oven. A typical loaf of bread weighs 1,500 g and has a width of 26 cm. Storage: After baking, the Emet Bread is left to rest for about 1 hour, covered to prevent drying, before being packaged in food-grade packaging for market distribution. To maintain its quality, the bread should be stored in cool, odor-free, and dry environments for up to 15 days. For extended preservation (up to 1 month), it is recommended to store it under refrigerated conditions.