Vakfıkebir Bread

The dough, kneaded with sourdough (sourdough), wheat flour, water and salt, is subjected to long-term fermentation and slowly baked in the form of giant round loaves (1-3 kg) in a stone-based oven over wood fire for 1.5 hours; Bread with a thick, crispy crust that does not stale for 10 days.

History: A 150-year-old bakery masterpiece developed for the consumption of Yoruks and shepherds during plateau migrations without spoiling for weeks.

Production Method: It is fired in oak or hornbeam wood in a special stone oven; Its thick shell preserves its internal moisture.