Gelveri Bread Product Description and Distinctive Features: 2. Resting the dough: Once mixing is complete, the dough mixer is turned off and the dough is allowed to rest at room temperature (between 22 to 24 °C), depending on the season, for a period ranging from 20 to 45 minutes. This resting phase, locally known as "hamur yatar" (dough rests), finishes before the dough is portioned into 270 g pieces using a kestart machine. These pieces then rest for an additional 15 minutes. 3. Shaping: The rested dough is pressed onto a cutting device, where an indentation of up to 8 cm is made using a marking tool. The two ends of the dough are stretched to approximately 20 cm, then twisted by rotating clockwise — the right hand turning to the right and the left hand to the left. The shaped dough is topped with a mixture of cumin seeds, sesame seeds, and walnuts. 4. Baking: The shaped dough pieces are placed on trays and moved to a resting room. After allowing the dough to rise until it reaches about 1.5 times its original size — which takes around 45 minutes to 1 hour in summer and up to 1.5 hours in winter — they are baked in a preheated oven at 280°C for 15 minutes. Before baking, each piece weighs approximately 270 g ± 10 g and reduces to about 220-225 g after baking. 5. Storage: Freshly baked Gebze Bayram Çöreği remains fresh for up to 72 hours when stored in sealed containers or suitable packaging at room temperature, protected from air. It can be refrigerated at 3 to 4°C for up to 15 days or frozen between -18 and -20°C for as long as 6 months. Preparation of Bread Dough: The ingredients listed are combined in the specified amounts to create a smooth and uniform dough. The aim is to achieve a dough that does not stick to the hands. The yeast is first dissolved in warm water to activate it, then mixed with the wheat flour used for bread-making. It is crucial to ensure thorough blending of all ingredients and proper kneading of the dough for the best results. Fermentation: The fermentation period for the kneaded dough depends on factors such as the dough quantity, yeast type, and surrounding temperature. Generally, the dough is left to ferment for 1 to 2 hours, with longer times in colder seasons and shorter times in warmer conditions. Increased yeast quantity and higher ambient temperatures shorten the fermentation duration. Shaping: After fermentation, the dough is divided into portions weighing approximately 320-330 grams each. These portions are shaped by hand or with tools such as knives or bread scorers and then covered. The dough rounds are placed on floured surfaces and transferred onto clean, food-safe cloths dusted with flour to rest further. Baking: Traditionally, bread is baked using a wood-fired oven. In ovens with a stone floor, the stone base is thoroughly heated before placing the rested dough onto the cleaned surface. The bread is taken out of the oven once it develops a golden-brown color and the crust has fully formed. Storage: Strict technical and hygiene standards are maintained throughout the entire process, from the production of Gelveri Bread to its delivery to customers. After baking, the bread is allowed to cool down. To keep the bread from drying out, it is covered and left to rest for about 1 hour before being ready to eat. For extended freshness, it is advised that consumers store the bread under refrigerated conditions. When packaging the bread, it is essential that the bread has fully cooled to room temperature. Only food-safe packaging materials are used, and the packaging includes labels that comply with relevant regulations. Gelveri Bread should be kept in cool, dry, and odor-free environments to maintain quality.