Gelveri Bread Product Description and Distinctive Features: Gelveri Bread is produced using bread wheat flour, water, salt, and typically sourdough. Gelveri Bread is one of our regional bread varieties that has been able to maintain its presence from the past to the present within the cultural fabric of the Güzelyurt district, located in the Cappadocia region, under the jurisdiction of the Aksaray province. Gelveri Bread has a round shape, a soft interior, and is specific to the designated geographical boundary. The fame of Gelveri Bread is associated with this specified geographical region. Since its inception, Gelveri Bread has been produced in stone ovens or tandoors, preserving its unique production method up to the present day. The distinctive features of this bread include the use of sourdough, baking in stone-floored ovens or tandoors, the fermentation process, and the components used in its production. The use of sourdough and/or fresh bread yeast contributes positively to the flavor, texture, and volume of the produced bread. Preparation of Bread Dough The components listed in the ingredient list are mixed in the specified quantities to achieve a homogeneous consistency. The goal is to have a dough that does not stick to the hands. The yeast to be used is added to warm water for fermentation and is then combined with the wheat flour for bread making. The key here is to ensure the homogeneous mixing of the components listed in the ingredient list and thorough kneading of the dough. Fermentation The fermentation time of the kneaded dough can vary depending on the amount of dough, the type of yeast used, and the ambient temperature. Typically, the fermentation time for the kneaded and rested dough is 1-2 hours, with this period being longer in winter and shorter in summer. As the amount of yeast used and the ambient temperature increase, the fermentation time decreases. Shaping The kneaded and fermented dough is divided into portions of approximately 320-330 grams each, shaped by hand or with the help of a knife, a bread scorer, etc., and covered. The portions are shaped into rounds on floured surfaces, and they are placed on clean cloths suitable for contact with food, sprinkled with flour, for further resting. Baking In general, wood fire is preferred for baking the bread. In stone-floored ovens, the oven's stone base is heated, and the rested bread dough is placed on the cleaned base. During baking, the bread is removed from the oven once it is browned, and the crust formation is completed. Storage Minimum technical and hygienic conditions are adhered to throughout all stages, from the production of Gelveri Bread to its delivery to consumers. The baked bread is set aside to cool. To prevent the bread from drying out, it is covered and left to rest for approximately 1 hour before becoming ready for consumption. For longer storage, it is recommended that consumers keep the bread in refrigerated conditions. In the case of packaging the bread, it is crucial to ensure that the bread has completely cooled to room temperature. Food-safe packaging is used for packaging, and the product packaging includes label information compliant with relevant regulations.Gelveri Bread should be stored in cool, odor-free, and dry environments.