Cornmeal baps for Anne

These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.

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Baking
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Ciabatta		Franche-Comté sticks

For10 baps 20 baps 40 baps 60 baps

MeasuresMetric

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For 20 baps, you will need:

100 ml water
1 teaspoon caster sugar
20 g yeast
30 g flour
300 g Fine cornmeal
400 g flour
2 eggs
8 g salt
240 g milk

Nutritional information:

Whole recipe

Calories

3013

151%

Proteins

101g

39%

Carbohydrates

561g

53%

Fats

41g

Per 100 g

Calories

246

12%

Proteins

Carbohydrates

46g

Fats

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Rating

Already noted 3 times
Average note : 1.7/3

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 53 min.
Resting : 5 hours
Cooking : 30 min.
Start to finish : 6 hours 23 min.

Preservation : Several days in a towel bag.

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How much will it cost?

For 20 baps : 2.21 €
Per baps : 0.11 €

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Step by step recipe:

1 Warm 100 ml water and pour into a bowl. Add 1 teaspoon caster sugar and 20 g yeast. Mix gently with a whisk until yeast is completely dissolved, then add 30 g flour and mix again throughly with the whisk.
2 Cover the bowl with a plastic sheet, and leave in a warm place for at least 2 hours. At the end of this time you will see that the contents of the bowl has fermented, and that it is bubbling and frothing slightly. This mixture is called a poolish.
3 Tip into the mixing bowl of a food processor: poolish, 300 g Fine cornmeal, 400 g flour, 2 eggs, and 8 g salt dissolved in 240 g milk warmed beforehand, either for several hours at room temperature, or a few seconds in the microwave.
4 Knead on slow speed for 5 to 8 minutes.
5 Gather dough into a ball, put in a bowl covered with a plastic sheet, and leave in a warm place for around 2 hours...
6 ...until doubled in volume.
7 Cut the dough into pieces of about 50 g and roll into balls, as for ciabatta. Cover with a plastic sheet and leave to rest in a warm place for about an hour.
8 Preheat oven to 200°C (390°F). Brush the tops of the baps with a little milk.
9 Cut a cross in the top if you wish.
10 Bake for about 30 minutes (watch for colouring).

Remarks:

These cornmeal baps are very soft, and can be eaten with either sweet or savoury additions, but are delicious on their own too.

This cornmeal bread should not be confused with the traditional American cornbread, which has a more cake-like texture.

Source:

Home made.

Last modified on: December 10^th 2013

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