Bartın Çöven Bread

Bartın Çöven Ekmek is a traditional bread variety unique to the city of Bartın in Türkiye’s Black Sea region. Registered with a geographical indication on 10 March 2022, this product has a deep-rooted history in Bartın’s culinary culture and represents a local food heritage closely tied to the region.

Product Characteristics

Bartın Çöven Ekmek is prepared using wheat flour, corn flour, wheat bran, sourdough starter, fresh yeast, salt and water. Typically rectangular in shape, this bread is baked in stone ovens heated by wood fire, using special pans called “çöven” in Bartın. This baking method imparts a distinctive aroma and texture to the bread.

The distinguishing features of the product include preparing the sourdough starter one day in advance and subjecting the dough to prolonged resting periods. A traditional method to determine whether the bread is fully baked is to tap its surface; a hollow sound indicates proper doneness. Bartın Çöven Ekmek is generally sold unpackaged directly from bakery counters.

Geographical Boundary and Production

The production of Bartın Çöven Ekmek is permitted only within the boundaries of Bartın Province. The flour and production method are directly linked to this geographical area. It is mandatory that all stages of production take place in Bartın to ensure the validity of the geographical indication.

The following ingredients are used to produce five units of 250 gram Bartın Çöven Ekmek:

• 1 kg wheat flour
• 10 g corn flour
• 10 g wheat bran
• 200 g sourdough starter
• 12.5 g fresh yeast
• 20 g salt
• 1 litre water

The sourdough starter is mixed with warm water and wheat flour and left to ferment overnight in a cool environment. The main dough is prepared by combining wheat flour, bran, corn flour and water, after which the sourdough starter and fresh yeast are added. Salt and the remaining water are incorporated to form a soft dough. The dough is then allowed to rest until it doubles in volume. The dough is placed in oiled çöven pans, allowed to proof further on the pan, and then baked at 200°C for approximately 45 to 50 minutes. The baked bread is transferred to a rack to cool and allow air circulation.

Monitoring Process

Monitoring of the product is carried out by a three-member oversight body composed of expert representatives from the Bartın Provincial Directorate of Culture and Tourism, the Bartın Provincial Directorate of Agriculture and Forestry, and the Bartın Municipality, under the coordination of Bartın Municipality. Inspections are conducted at least once annually and may also be carried out at any time upon request or in response to complaints.

During inspections, the suitability of ingredients, adherence to the production method and the correct use of the geographical indication emblem bearing the inscription “Bartın Çöven Ekmek” are verified. The oversight body may, when necessary, obtain services from public or private institutions. The Bartın Municipality, as the registering authority, is responsible for the legal protection of the product.