Emet Bread Description and Distinguishing Features of the Product: Emet Bread is a type of bread produced in the Emet district of Kütahya province using bread wheat flour, water, salt, and sourdough. It is baked in stone ovens with wood fire. The bread has a hard crust on the outside and a soft texture on the inside. It has an average weight of 1,500 g and a width of 26 cm. The sourdough used in the production of Emet Bread is obtained by soaking chickpeas in warm water in a glass jar, leaving them out of direct sunlight for 2 days. Wheat flour and salt are added to this chickpea water, and the mixture is stirred with a wooden spoon. After an additional day of resting, the sourdough is ready. The fermentation process involves two stages: allowing the kneaded dough to rest and then shaping the divided dough into portions for further rest. Once fermentation is complete, Emet Bread is baked in stone ovens with wood fire, making it ready for consumption.Emet Bread has a long history and holds significant importance in the culinary culture of the Emet district, establishing a reputation tied to its geographical region. Production Method: Components: - 75 kg bread wheat flour - 8.8 kg sourdough - 1.1 kg salt (Salt content in the final product (w/w) (dry matter) should not exceed 1.5%.) - 51 liters lukewarm water Preparation of Sourdough: 110 g chickpeas are added to 2 liters of warm water in a glass jar and left out of direct sunlight for 2 days. Approximately 1 kg of bread wheat flour and 10 g of salt are added to the prepared mixture. After stirring with a wooden spoon, it is left for an additional day, and the sourdough is ready. Preparation of Bread Dough: Lukewarm water is added to bread wheat flour, stirred, and then sourdough is added. All components are mixed, and the dough is kneaded until a homogeneous consistency is achieved without sticking to the hands. 1st Fermentation: The kneaded dough is covered and left to rest for about 2-3 hours in the dough bin for fermentation. The fermentation time may vary with temperature; longer in winter and shorter in summer. Shaping and 2nd Fermentation: The kneaded and fermented dough is divided into equal portions of 1800 g each, 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 base, the bread dough is placed inside. The baking time for Emet Bread is approximately 1 hour and 10 minutes. Once the bread has turned golden brown and the crust has formed, it is taken out of the oven. An average loaf of bread weighs 1,500 g, with a width of 26 cm. Storage: After baking, Emet Bread is allowed to rest for about 1 hour, covered to prevent drying, and then it is packaged in food-grade packaging for market distribution. Emet Bread should be stored in cool, odor-free, and dry environments for up to 15 days. For longer preservation (up to 1 month), it is recommended to store it in refrigerator conditions.