Bolu Potato Bread Product Description and Distinctive Features: Bolu Potato Bread is a region-specific type of bread produced using bread wheat flour and/or whole wheat flour, along with potatoes (boiled) grown in Bolu. It is leavened through the traditional fermentation method, baked in stone-floor ovens at temperatures ranging from 220-250°C until the crust forms, and then cooked at a reduced temperature of 180-200°C for 50-60 minutes. With a history dating back to ancient times, Bolu Potato Bread is a traditional production with a heritage passed down from mother to daughter, making it an integral part of Bolu's culinary culture. It holds a significant place in Bolu's kitchen culture. In Bolu, young girls traditionally wear a three-tiered skirt called 'kuşak' around their waist during weddings. It is known that within this 'kuşak,' which is a part of the traditional wedding attire, the bride's mother places the aged sourdough starter that she received from her own mother, nourished and used for years, and passed down through generations. Distinctive Features of Bolu Potato Bread: 1. The use of Bolu-specific sourdough is a distinctive feature. Sour yeast is used in making the bread dough, and in some cases, a very small amount of fresh yeast may also be added. The sourdough can be prepared by breadmasters or by using the leftover dough from the previous bread production. The combination of sourdough and fresh yeast has a positive impact on the taste, aroma, and volume of the produced bread. 2. The use of stone-floor ovens in Bolu Potato Bread production ensures the characteristic taste and aroma of the bread. 3. The use of potatoes grown in Bolu in the bread dough contributes to the distinctive taste and nutrition of the bread. The boiled potatoes used in bread production shorten the fermentation process of the dough and extend the shelf life of the bread. Production Method: Ingredient List: Bread wheat flour and/or whole wheat flour, water, boiled potatoes, sourdough, and fresh yeast (Saccharomyces cerevisiae), salt (The salt content in the final product (m/m) (on a dry matter basis) will not exceed 1.5%), optionally, water can be sprayed on the dough for browning and a shiny appearance, or a mixture of yogurt and water can be applied. Additionally, optional ingredients such as sesame seeds or poppy seeds can be added to the bread. Preparation of Bread Dough: Potatoes are boiled and left to cool. Once cooled, the potato skins are peeled, and the potatoes are mashed into a puree or grated. Separately, sourdough from a previous bread dough and, if used, fresh yeast is dissolved in warm water. Wheat flour, salt, boiled potatoes, and dissolved yeast are mixed, and water is added to knead the dough until it reaches a non-sticky consistency. It is recommended that the water used be lukewarm to prevent the bread from becoming too hard. The kneading process takes approximately 20-25 minutes. The key is to ensure good mixing of the components listed and thorough kneading of the dough. Fermentation: To prevent the kneaded dough from drying out, a little wheat flour is sprinkled on top, and it is covered with a thick cloth. At this stage, sunflower oil can also be optionally applied to the bread to prevent the dough surface from drying out and sticking to the covering cloth. The dough is left to rest at room temperature. The fermentation time can vary depending on the quantity of dough, the amount of fresh yeast used, and the ambient temperature. In winter, the fermentation time for dough that ferments slowly may take longer, while in summer, it can be as short as 1 hour. The fermentation time shortens with an increase in the amount of fresh yeast used and the ambient temperature. Shaping: The potato bread dough, due to the inclusion of potatoes, is generally softer compared to other bread doughs, making shaping quite challenging. The rested dough is placed on a floured surface and divided into equal portions either by hand or using a knife or a bread cutter. Each portion is shaped into an oval with the help of flour. The upper part of the dough is pressed with fingertips. In shaping, it is not recommended to use a bread pan or mold to maintain a non-standard appearance for the bread. Before placing the bread in the oven, a mixture of yogurt or water-flour can be optionally applied on top. Optionally, decoration with sesame seeds, poppy seeds, etc., can also be done. Baking: When preparing stone-floor ovens for potato bread, the first step is to ensure that the stone base of the oven is heated. Once cleaned with a cloth, the bread dough is placed on the oven floor. The bread is baked at temperatures between 220-250°C until the crust forms, and then the temperature is reduced to 180-200°C for a baking time of 50-60 minutes. It is ensured that the inside of the bread is well-cooked. When the inside of the bread is not well-cooked, the crust underneath becomes flat and sticky. Using too much water in the dough can also lead to this issue. To check if the bread is baked properly, it is tapped underneath by hand when taken out of the oven. A hollow sound indicates that the bread is cooked to the desired level.