Bolu Potato Bread

Bolu potato bread is a bread variety specific to the region, produced using bread wheat flour and/or whole wheat flour and boiled potatoes grown in Bolu. It is leavened with a traditional leavening method and baked in stone-based ovens.

The product has been registered by the Bolu Chamber of Commerce and Industry, and the type of geographical indication is "designation of origin" (mahreç işareti). The name of the geographical indication is registered as "Bolu Patatesli Ekmeği" (Bolu Potato Bread). The registration date is 22.09.2020, and the registration number is 544. The application date is 26.04.2019. Its geographical boundary is Bolu province. This geographical indication is protected within the scope of the Industrial Property Law No. 6769.

Distinctive Characteristics and Cultural Importance

Bolu potato bread has a traditional production method dating back to the past and is an important part of Bolu's culinary culture. The production method is in the nature of an inheritance passed from mother to daughter. In Bolu, it is known that the bride's mother places the aged sourdough bread starter, which she took from her own mother and fed and used for years, passed down from generation to generation, inside the sash wrapped around the waist over the üç etek (three skirts), the traditional clothing worn by the region's young girls when getting married.

The distinctive characteristics of Bolu potato bread are as follows:

• The use of sourdough specific to Bolu is an important feature. Sourdough starter is used when making the bread dough, and in some cases, a very low rate of fresh yeast may also be added. The combined use of sourdough starter and fresh yeast provides a positive effect on the flavor, aroma, and volume of the produced bread.
• Being made in stone-based ovens provides the characteristic flavor and aroma properties of the produced bread.
• The use of potatoes grown in Bolu in the bread dough contributes to the bread's characteristic taste and nutritional value. Boiled potato shortens the dough's fermentation process and delays the bread's staling.

Production Method

Bolu potato bread is generally produced in weights between 1.25 and 2 kg. Craftsmanship (ustalık becerisi) is required in the preparation and baking stages of the product. All production stages of the product must be carried out within the specified geographical boundary (Bolu province).

Component List

• Bread wheat flour and/or whole wheat flour
• Water
• Boiled potato
• Sourdough starter
• Fresh yeast (Saccharomyces cerevisiae)
• Salt (In the final product, not to exceed 1.5% in dry matter)
• Optionally, water may be sprayed or a yogurt/flour-water slurry (bulamacı) may be spread on the dough to give it a reddish (kızarıklık) and shiny appearance.
• Optionally, black cumin (çörek otu), poppy seeds (haşhaş), etc., can also be put on the bread.

Bread Dough Preparation

1. Potatoes are boiled, cooled, their skins are peeled, and they are mashed or grated.
2. The sourdough starter taken from previously made bread dough and, if used, the fresh yeast are dissolved in warm water.
3. Wheat flour, salt, boiled potato, and the dissolved yeast are mixed, and with the addition of water, the dough is kneaded until it reaches a consistency that does not stick to the hand. It is not recommended for the water to be too hot as it may cause the bread to be hard.
4. The dough kneading process takes 20-25 minutes. At this stage, it is important that the components mix well and the dough is kneaded thoroughly.

Fermentation and Shaping

1. A little wheat flour is sprinkled on the kneaded dough to prevent it from drying out, and it is covered with a thick cloth. Optionally, sunflower oil can also be spread to ensure the dough surface does not dry out and stick to the cloth.
2. The dough is left to rest at room temperature. The fermentation time varies according to the amount of dough, the amount of fresh yeast used, and the ambient temperature. Fermentation, which takes longer in winter months, can decrease to as little as 1 hour in summer months.
3. Potato bread dough generally has a softer consistency than other bread doughs due to the potato it contains, so it is quite difficult to shape.
4. The fermented dough is taken onto a floured counter and divided into equal portions by hand or with a knife/dough cutter.
5. Each portion is given an oval shape with the help of flour, and the top of the dough is pressed with fingertips. The non-use of a bread pan or mold causes the breads to be far from a standard appearance in terms of shape.
6. Yogurt or a flour-water slurry can be spread on the bread before it is put into the oven. Preferably, decoration can also be done with black cumin, poppy seeds, etc.

Baking

1. While preparing the stone-based ovens for the potato bread, it is first ensured that the stone base of the oven heats up.
2. After the base is cleaned, the bread doughs are placed.
3. The breads are baked in the oven heated to 220-250°C, and after the crust forms, the temperature is reduced to 180-200°C, for 50-60 minutes.
4. It must be ensured that the inside of the bread is baked well. When not baked well, or when too much water is used in the dough, the area under the outer crust becomes dense and sticky in texture.
5. To check the baking, the bottom of the bread removed from the oven is tapped by hand, and if a hollow sound comes out, it is understood that it is baked to the desired level.

Storage and Packaging

The baked breads are left to cool (soğumaya bırakılır) for about 1 hour, covered, to prevent them from drying out, and then they become ready for consumption. If the bread is to be packaged, it must be ensured that it has completely cooled.

Shelf Life: At room temperature (18-24°C) maximum 15 days, and in refrigerator conditions maximum 25 days.

Freezing: It can be stored for up to 6 months by freezing at -18°C in vacuum packages. The frozen breads are consumed by consumers, preferably fried (kızartılarak) with butter.

Packaging: It must be protected from temperature and humidity; if presented to the consumer packaged, packaging materials suitable for food contact must be used.

Inspection

It is checked by the inspection authority (denetim mercii) whether the use of the Bolu potato bread geographical indication and the designation of origin (mahreç işareti) emblem is in compliance with the component list and the matters specified in the "Production Method" section.

Inspections are carried out at least once a year by the inspection authority, which will consist of at least 3 people, with the participation of one member each from the Bolu Chamber of Commerce and Industry, Bolu Provincial Directorate of Agriculture and Forestry, Bolu Provincial Health Directorate, and Bolu Belediyesi (Bolu Municipality), under the coordination of the Bolu Chamber of Commerce and Industry. Non-conformities (uygunsuzluklar) identified during the inspection and the necessary measures to be taken are reported (bildirilir) to the relevant person, institution, or organization.