Bread Matters: Baps

Great recipe for baps from Village Bakery’s Andrew Whitley – found in the Bread Matters book.

Ingredients

  • Scant half-ounce/10g fresh yeast
  • 14floz/390ml warm water
  • 1lb 5oz/600g stoneground white flour / wholemeal
  • 1tsp sea salt
  • 1oz/30g Olive oil

Method

Dissolve the yeast in the water, then mix all the ingredients in a large bowl.

Turn out and knead for 10 minutes or so, until soft and elastic. Clean out the bowl and return the dough to it. Cover with a plastic bag and leave for 1 and a half hours, until well risen.

Divide the dough into 12 pieces and shape each into a roll, dipping it into flour before putting it on a baking tray.

Line the rolls up so they are about an inch/2cm apart. Cover them with a plastic bag, making sure it doesn’t touch the rolls, and leave to rise for half an hour or so until the baps are just touching, or “kissing”, each other.

Meanwhile, preheat the oven to 230C/450F/gas mark 8. Bake the rolls for 5 minutes, reduce the heat to 200C/400F/gas mark 6 and bake for another 8-12 minutes until, when one roll is torn away from its neighbours, no raw dough shows.

A dozen 50% wholemeal baps
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