Turkey · Central Anatolia
Patatesli Afyon Ekmeği
Also known as Afyon potato bread
A household loaf from Afyonkarahisar worked with mashed boiled potato in the dough, a starch that keeps the crumb moist for days without preservatives.
Method
Deck Oven
Hydration
65%
water to flour
Glycemic index
72
High GI
Energy
268 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 2
- chewiness
- 5
- aroma
- 5
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 268 kcal |
|---|---|
| Protein | 7.6 g |
| Carbohydrates | 52 g |
| of which sugars | 1.5 g |
| Fat | 1.3 g |
| Fiber | 2.4 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Moist tender crumb
- Soft thin crust
Typical ingredients
- Wheat Flour
- Potato
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.