Kalecik Bread

Kalecik Bread, Ankara is a traditional bread unique to the Kalecik district of Ankara province. It is prepared using a mixture of flour, sourdough starter, and fresh yeast. The bread’s distinctive qualities are achieved through a production method that has been preserved in the region for many years and by baking exclusively in stone ovens. Historically produced primarily to meet the needs of the local population, this bread has become a commercial product over time, gaining recognition and association with the Kalecik district due to its unique characteristics.

The production of Kalecik bread primarily uses sifted flour, sourdough starter, fresh yeast, salt, and water. To achieve its distinctive soft texture, the dough is kneaded to a consistency softer than an earlobe and slightly sticky. The unique flavor and structure of the product result from the use of sourdough starter. Following traditional production techniques, the dough is shaped into a round form by hand using a method called “tapışlama” and then prepared for baking. Baking must be carried out exclusively in stone ovens fueled by wood fire.

The production of Kalecik bread begins with the sourdough starter separated from the previous day’s leavened dough, which serves as the main starter.

1. Approximately 1 kg of sourdough starter from the previous day is left covered overnight, with flour sprinkled on top to prevent it from becoming too wet.
2. To this sourdough starter, 75 g of fresh yeast, 37.5 kg of sifted bread wheat flour, approximately 500 g of salt, and about 30 liters of warm water are added.
3. The mixture is kneaded in a dough mixer for 10 to 15 minutes until a soft, slightly sticky dough is obtained, softer than an earlobe.
4. After kneading, the dough is rested for 5 minutes, then kneaded again for another 5 minutes.
5. After the dough is allowed to ferment for approximately one hour, it is transferred to bread trays and left to rest for an additional 15 to 20 minutes to allow it to relax. The double kneading and resting process is a crucial step that enhances the product’s distinctive qualities.
6. After resting, a portion of the dough is set aside to serve as sourdough starter for use the following day.
7. Meanwhile, the stone oven is fired. From the fermented and rested dough, pieces weighing 850–1000 g each are separated.
8. Each piece is shaped into a round form by hand using the “tapışlama” technique and placed into the stone oven.
9. The bread is baked for approximately 10 minutes with the oven door closed. At the end of this period, when the surface of the bread begins to turn pink, the oven door is opened.
10. The bread continues baking for an additional 45 to 60 minutes with the oven door open. Opening the oven door during baking causes a sudden drop in temperature, which helps the interior of the bread to set properly.
11. The bread is considered fully baked when its surface forms a crisp, hard crust and a hollow, resonant “ton ton” sound is produced when the bottom is tapped.

The geographical boundary of Kalecik bread is the Kalecik district of Ankara province. Due to its unique production method, artisanal skill, and the established association with Kalecik, all stages of production must be carried out within this defined geographical boundary.

Monitoring of whether Kalecik bread is produced in accordance with established standards is conducted by a three-member monitoring body established under the coordination of the Kalecik Municipality. This body consists of one representative each from the Kalecik Municipality, the Kalecik District Directorate of Agriculture and Forestry, and the Ankara University Kalecik Vocational School.

Monitoring is carried out regularly at least once per year; however, the frequency may be increased in cases of complaints or when deemed necessary.

The following key aspects are inspected during monitoring:

• The leavened nature of the dough.
• The type and proportion of materials used in production.
• The use of sourdough starter.
• Whether procedures other than dough preparation are performed manually by skilled artisans.
• That the bread is baked in a stone oven.
• Proper use of the logo and certification mark bearing the name Kalecik Bread.

The monitoring body may obtain expert support or services from public or private institutions during the monitoring process. The registering institution, the Kalecik Municipality, is responsible for pursuing legal procedures to protect the geographical indication rights.