Tokat Bread Description and Distinctive Features of the Product: Tokat Bread is a bread prepared with whole wheat flour, sourdough, water, and salt.In the production of Tokat Bread, the water used should be free from odor and taste-altering substances, as well as clouding agents. It should have medium hardness and meet the quality standards of drinking water. Water with these qualities allows the ingredients to mix, the dough to achieve the desired viscoelastic structure, and fermentation to take place.Salt used in Tokat Bread production should be of edible quality, pure, and microbiologically safe. Salt has a strengthening effect on the dough, inhibiting the proteolytic enzymes present in the flour. Tokat Bread is well-baked and has a uniform distribution of crust color. When cut, the inside should have a spongy texture, and the pores should be as uniform as possible. The bread's structure should be doughy and non-sticky, with no clear distinction between crust and crumb.The ovens used for baking Tokat Bread are specific to the geographic region. They have a base with a height of 1 meter, covered with 3 tons of baked rock salt, and topped with fire bricks. The side walls are made entirely of bricks. The heating of the oven involves using fuel with abundant flame and heat, such as pine or oak wood. The smoke and resinous compounds released from these fuels contribute to the distinctive flavor of Tokat Bread.Tokat Bread, with its long history, is closely tied to its geographical region, contributing to its unique reputation. Production Method: Sourdough: Sourdough is obtained by fermenting a mixture of wheat flour, water, and preferably salt with lactic acid bacteria (LAB) and yeast. In the fermentation of sourdough, the symbiotic life of yeast and lactic acid bacteria, specifically heterofermentative LAB, contributes to the leavening of the dough. Meanwhile, homofermentative LAB affects the elasticity, acidity, and flavor of the bread. Using sourdough in breadmaking positively influences the sensory properties of bread and extends its shelf life both physically and microbiologically. The essence of producing Tokat Bread using the sourdough method involves using a piece of dough where wild yeast and lactic, acetic, and citric acid bacteria from the air and the dough components are active. This piece of dough is used as the yeast in the next batch of dough.To prepare sourdough, a mixture of flour, water (at 40-50 °C), and salt is kneaded in a mixing bowl. The dough is then placed in a dough tray and subjected to lactic acid fermentation for 10-12 hours. During this stage, natural fermentation occurs spontaneously, leading to the observation of dough expansion and the formation of bubbles. The main bread dough kneading process begins afterward. The kneading process consists of mixing, rounding, development, and maturation stages. In the mixing bowl, sourdough starter, salt, and half of the required water are added, and the mixture is kneaded until a homogeneous blend is achieved, and the dough obtains elastic and viscous properties. The desired characteristics of the dough include a shiny appearance, softness, smoothness, and a slippery texture. Toward the end of the kneading process, the remaining water is added, and the kneading process continues for some time. To obtain the desired dough properties during kneading, the dough temperature should be 25-30 °C, and the kneading time should not exceed 1 hour. The obtained dough is transferred to wooden troughs and left for bulk fermentation at room temperature for 90 minutes. During this stage, the dough volume increases by approximately 30-40% compared to its initial volume. After completing fermentation, 1700-1800 g of dough is taken for weighing. The dough is taken by hand from the trough, gently rolled, and placed on the oven peel. Using 100 kg of flour, approximately 110 pieces of Tokat Bread can be produced from the prepared dough. Tokat Bread is mostly baked in an oven heated to 300°C using predominantly pine (90%) and a small amount (10%) of oak wood. The ovens used for Tokat Bread production have a base with a height of 1 meter, covered with baked rock salt, and topped with fire bricks. The side walls of the oven and the dome-shaped ceiling are also constructed with fire bricks. When all bread dough is placed in the oven, the temperature drops to approximately 200-220 °C, and the bread is baked for 90 minutes. After taking the bread out of the oven, it is allowed to rest for 20-30 minutes without stacking them on top of each other before being offered for sale. The shelf life is around 3 days.