Potato Afyon Bread
First, it is learned when the bread will be made from the local bakery. This is called seizure. Preparations for bread begin. First the potatoes are boiled, peeled and grated. Cover it and keep it aside. Put bitter yeast in a small bowl. Flour and warm water are poured on it and the yeast is kneaded. It is covered and left to ferment until morning. The dough is started to be kneaded two hours before the watch. Flour is sifted into the boat. Flour is piled on one side of the vessel and salt is added to it. The mashed potato on the other side is first mixed with hot water. Thus, the potato is warmed up. The incoming yeast is poured over the potato. Yeast is mixed with potatoes. Flour on the other side of the vat is fed into this mixed dough slowly. Prepared water is poured onto the flour remaining in the trough and mixed. This mixed dough is mixed with other leavened dough. It is kneaded for an hour until the water is taken. Sprinkle flour on the dough. It is covered with a handkerchief. The boat is covered with thin blankets in summer and thick blankets in winter. The dough is expected to ferment for one hour. In order to understand that the dough is fermented, the dough is pressed by hand. If the hole made by your hand is filled, the yeast of the dough has arrived. The boat is taken to the furnace. A handkerchief is placed on the bench. It is sprinkled over the dough so that the dough does not stick to it. Take some dough from the boat, roll it between two hands on the board and lay it on the handkerchief. Cover the dough with another tissue. Now it's time to put the dough in the oven. The baker puts the shovel into the mouth of the oven. A person sprinkles flour on a shovel. One person puts the dough on the shovel. Five fingers are pressed on the dough so that the dough does not crust. The baker puts the dough in the shovel into the oven. They place the dough on the bench in the oven in order. When the dough is slightly cooked, the baker deberates the breads. After the breads are baked, they are laid out on a handkerchief and placed on top of the breads, waiting for it to cool.
