Gumushane Bread

Geographical Indication: Gümüşhane Bread

Registration Number: 221

Gümüşhane bread is a bread made by mixing wheat flour for bread, water, fresh yeast (Saccharomyces cerevisiae) and 15-30% sourdough.

Bread dough is baked in stone ovens specific to the region. Stone ovens are ovens with a front chimney, completely assembled from mud and stone, and are made by stone oven masters in the region. The upper dome of the oven is made of stones or tiles knitted with a narrowing diameter. The floor of the oven is again natural stone. Forest products such as pine, fir, oak wood are burned in stone ovens. Gümüşhane bread gets its aromatic feature and flavor from here.

Gümüşhane bread is round in shape and its weight can vary between 2 kg and 5 kg.

It can contain 15-30% sourdough. The pH of the bread varies at the level of 5.5±1.0 depending on the sourdough content.

Another distinguishing feature of Gümüşhane bread is that due to the bread being large in volume and weight, it is baked slowly and at low temperatures in stone ovens in order to remove its internal moisture. For this reason, the bread crust thickness is on average 5-10 mm. The bread crust thickness is high, which allows the bread to harden more slowly, not to lose its flavor during its shelf life compared to normal breads, and to stale more slowly. Due to the use of sourdough and the high acidity level of the bread, mold is seen more slowly and rarely compared to normal bread during its shelf life.

Due to the high crust thickness of the bread, it preserves its internal aromatic and flavor characteristics for a very long time. When the bread is sliced ​​and heated again for consumption or when it is given to drying ovens to make rusks, the aromatic and flavor characteristics of the bread are revealed again and its consumption quality continues.

Forest product woods such as pine, fir, and oak are burned in stone ovens and their embers are created. The embers are pushed to the oven walls, both heating the walls and making room for the bread dough. The oven door is opened and the dough is placed on the bottom of the oven with the help of a baker's shovel. The oven door is closed. Due to the large amount of dough, slow cooking (2-4 hours) is applied in stone ovens to remove the internal moisture.

Manufacturer Seller: Karaca Ekmek Fırını- 0456 213 56 84

Manufacturer Seller: Tuncerler Ekmek Fırını- Veysel Tuncer 0456 213 51 68