Recipe
For the production of 48–50 loaves of Kalecik Bread, each weighing between 850 and 1,000 grams, approximately 1 kg of sourdough starter separated from the previous day’s leavened bread dough is set aside and kept covered overnight. To prevent the dough from becoming too soft, a small amount of flour is sprinkled over its surface. This dough, prepared one day in advance and rested to develop acidity, forms the main starter for Kalecik Bread. To the approximately 1 kg of sourdough starter, 75 grams of fresh yeast, 37.5 kg of sifted bread wheat flour, approximately 500 grams of salt, and about 30 liters of warm water are added. The mixture is kneaded in a dough mixer for 10–15 minutes until a soft, loose consistency is achieved—softer than an earlobe in texture. After kneading, the dough is rested for 5 minutes, then kneaded again for an additional 5 minutes. Following this second kneading, the dough is left to ferment for approximately one hour before being transferred to the bread trough. It is then rested for a further 15–20 minutes to allow the dough to stabilize. The practice of kneading and resting the dough twice is one of the defining characteristics of Kalecik Bread. At this stage, a portion of the dough is set aside to be used as the sourdough starter for the following day’s production. While the dough is resting, the stone oven is heated. Once fermentation and resting are complete and the dough is ready for baking, portions weighing between 850 and 1,000 grams are taken from the bread trough. Using a traditional hand-shaping technique locally known as tapışlama, the dough is formed into a round loaf and placed into the stone oven. Kalecik Bread is initially baked for approximately 10 minutes with the oven door closed. After this period, once the surface begins to take on a light pinkish color, the oven door is opened and the bread continues to bake for an additional 45–60 minutes. Opening the oven door during baking causes a sudden heat loss, allowing the interior of the bread to contract and develop its characteristic texture. Baking is complete when the crust becomes crisp and firm. When the underside of the loaf is tapped by hand, a deep, dull sound—rather than a sharp, hollow one—indicates that the bread has reached the desired baking stage.