Gambia · West Africa
Tapalapa
A West African take on the French baguette introduced under colonial rule, baked denser and chewier than its Parisian ancestor in wood-fired ovens across the Gambia and Senegal.
Method
Wood-Fired Deck Oven
Hydration
66%
water to flour
Glycemic index
77
High GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 6
- chewiness
- 6
- aroma
- 5
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 8.6 g |
| Carbohydrates | 54 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 2.2 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Crackling baguette-like crust
- Dense chewy crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.