Mamak Kutludüğün Sourdough Bread

Mamak Kutludüğün sourdough bread is a traditional variety of bread associated with the Mamak district of Ankara province, produced using traditional methods. It is named after Kutludüğün Neighborhood in Mamak, where its production is most widespread, particularly in local bakeries. The product’s distinctive characteristics are defined by its baking in stone ovens and the use of sourdough. It has been officially registered with a geographical indication by the Turkish Patent and Trademark Office.

Product Characteristics

This bread has a firm crust and a soft interior. Its distinguishing qualities arise from the ingredients used, the prolonged fermentation process, and the method of baking on stone floors. The main ingredients are bread wheat flour, whole wheat flour, water, salt, sourdough, and dry yeast. The combined use of sourdough and dry yeast positively influences the bread’s flavor, texture, and volume.

Production Method

The production of Mamak Kutludüğün sourdough bread follows traditional methods passed down through generations, while adhering to minimum hygiene standards. The production steps are as follows:

• Preparation of Sourdough: Approximately 1 kg of barley or chickpeas is added to 3 liters of water and left to stand for 8 hours. Then, about 3 kg of wheat flour and one teaspoon of salt are added, mixed, and left to ferment for three days to produce the main sourdough. Additionally, dough remnants from previous batches may also be used as sourdough.
• Preparation of Dry Yeast: Dry yeast is activated by dissolving it in lukewarm water, preserving its structure.
• Preparation of Bread Dough: The specified ingredients (25 kg wheat flour, 1500 g sourdough, 50 g dry yeast, 400 g salt, 16 liters of water) are mixed and kneaded until a non-sticky consistency is achieved.
• Fermentation: The kneaded dough is left to rest for a period that varies depending on the quantity of dough, yeast amount, and ambient temperature—typically 1–2 hours.
• Shaping: The fermented dough is divided by hand or with tools into equal portions. The portions are rolled into rounds on a floured surface and left to rest for approximately 15 minutes on floured clean cloths.
• Baking: Stone-floor ovens, typically heated with wood fire, are preheated. The shaped dough pieces are placed on the cleaned oven floor and baked for an average of 1 hour and 10 minutes.
• Storage: Baked loaves are left to cool for approximately 1 hour covered to prevent drying. For long-term storage, refrigeration is recommended.

Geographical Boundary

The geographical boundary of Mamak Kutludüğün sourdough bread is the Mamak district of Ankara province. Due to its established association with this geographical area, all stages of production—from dough preparation to delivery to the consumer—must take place within this boundary.

Monitoring

Monitoring is carried out to ensure compliance with the registered product characteristics. The monitoring body consists of at least three members, coordinated by the Mamak Municipality, with representatives from Mamak Municipality, the Ankara Provincial Directorate of Agriculture and Forestry, and the S. S. Mamak Women’s Initiative Production and Operation Cooperative.

Monitoring is conducted at least once per year; additional inspections may be carried out in response to complaints or specific requirements. During inspections, the product’s ingredient list, adherence to the prescribed production method, and the correct use of the geographical indication emblem are verified. Inspection results are reported annually by Mamak Municipality to the Turkish Patent and Trademark Office.