Tokat Bread Description and Distinctive Features of the Product: Tokat Bread is made using whole wheat flour, sourdough, water, and salt. The water used in the preparation of Tokat Bread must be free from any odors, off-flavors, or turbidity. It should have moderate hardness and comply with the quality standards of potable water. Such water quality helps the ingredients blend well, allows the dough to develop the desired viscoelastic properties, and supports proper fermentation. The salt used in making Tokat Bread should be food-grade, pure, and microbiologically safe. Additionally, salt strengthens the dough by inhibiting the activity of proteolytic enzymes naturally found in the flour. Tokat Bread is baked to perfection, featuring an evenly colored crust throughout. When sliced, its interior should display a soft, spongy texture with uniformly sized air pockets. The bread’s consistency is tender and non-sticky, without a distinct separation between the crust and crumb. The ovens used for baking Tokat Bread are unique to the region. These ovens have a base approximately 1 meter high, layered with about 3 tons of baked rock salt, and topped with firebricks. The walls surrounding the oven are constructed entirely from bricks. For heating, fuels that produce intense flames and heat, such as pine or oak wood, are used. The smoke and resinous substances emitted from these woods impart the characteristic flavor of Tokat Bread. With its rich heritage, Tokat Bread remains deeply connected to its geographic origin, which plays a key role in its distinctive fame. Production Method: Sourdough: Sourdough is produced by fermenting a combination of wheat flour, water, and ideally salt, with the help of lactic acid bacteria (LAB) and yeast. During sourdough fermentation, the symbiotic relationship between yeast and lactic acid bacteria—especially heterofermentative LAB—plays a crucial role in the dough’s rising process. At the same time, homofermentative LAB influences the bread’s elasticity, acidity, and flavor profile. Incorporating sourdough in bread making enhances the sensory qualities of the bread and prolongs its shelf life, both physically and microbiologically. The key to producing Tokat Bread using the sourdough method lies in utilizing a piece of dough where wild yeast and lactic, acetic, and citric acid bacteria naturally present in the air and dough ingredients are active. This dough portion acts as the yeast starter for the next batch. To prepare the sourdough, flour, water (heated between 40-50 °C), and salt are mixed thoroughly in a bowl. The dough is then placed in a fermentation tray and allowed to undergo lactic acid fermentation for 10 to 12 hours. During this period, natural fermentation occurs spontaneously, which can be observed as the dough expands and bubbles form. Following this, the main bread dough kneading process begins. The kneading process includes mixing, shaping, developing, and maturing stages. In the mixing bowl, sourdough starter, salt, and half of the required water are combined and kneaded until a uniform mixture is formed and the dough acquires elastic and viscous properties. Desired dough characteristics at this stage include a glossy surface, softness, smoothness, and a slightly slippery feel. Towards the end of kneading, the remaining water is added, and kneading continues for a while longer. To achieve the ideal dough qualities during kneading, the temperature should be maintained between 25-30 °C, and the total kneading time should not exceed one hour. The prepared dough is placed into wooden troughs and left to undergo bulk fermentation at room temperature for about 90 minutes. During this period, the dough’s volume expands by roughly 30-40% from its original size. Once fermentation is complete, portions of dough weighing between 1700 and 1800 grams are measured. The dough is carefully taken by hand from the trough, gently shaped, and then positioned on the oven peel. From 100 kilograms of flour, approximately 110 loaves of Tokat Bread can be produced. Baking of Tokat Bread primarily takes place in an oven heated to 300°C, fueled mostly by pine wood (90%) with a smaller portion of oak wood (10%). The ovens used for baking feature a base about 1 meter high, layered with baked rock salt, and topped with fire bricks. The oven’s side walls and dome-shaped ceiling are also constructed from fire bricks. When all the dough loaves are placed inside, the temperature decreases to approximately 200-220 °C, and baking lasts for 90 minutes. After removal from the oven, the bread is rested for 20 to 30 minutes without stacking to preserve quality before being sold. The shelf life of Tokat Bread is around 3 days.