Mustard baps - Cooking-ez.com

For 10 baps, you will need:

0 60 g mustard seeds
1 60 g water
2 180 ml milk
3 2 eggs
4 100 g Soured dough (optional)
5 500 g plain white flour (French Type 65)
6 15 g yeast
7 9 g fine (or table) salt
8 30 g French mustard
Total weight: 1,054 grams

Change these quantities to make: 5 baps 10 baps 20 baps 30 baps

Change measures: Metric

Metric weight Metric volumes

Preparation	Resting	Cooking	Start to finish
35 min.	3 hours 30 min.	40 min.	4 hours 45 min.

Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 360°F (180°C).

Spread 60 g mustard seeds on a sheet of cooking parchment laid on a baking sheet. Put the mustard seeds in the oven for 15 minutes to dry roast.

Stage 2 - 1 min.

As soon as you take the seeds out of the oven, tip them into 60 g water, stir briefly, then leave on one side to cool.

Stage 3 - 4 min.

Put into a mixer bowl, in the following order: 180 ml milk (straight from the fridge), 2 eggs, 100 g Soured dough, 500 g plain white flour (French Type 65), 15 g yeast, 9 g fine (or table) salt and 30 g French mustard.

Stage 4 - 15 min.

Knead on slow speed for 15 minutes.

Add the mustard seeds 2 minutes before the end of kneading.

Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 1 hour 30 min.

Gather the dough into a ball and transfer it to a large, clean bowl. Cover with a plastic sheet and leave for 1 hour 30 minutes.

Stage 6 - 5 min.

After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.

Roll these into balls.

Stage 8 - 2 hours

Arrange the balls evenly spaced on a baking sheet.

Cover with a plastic sheet and leave in a warm place to rest for 2 hours.

Stage 9 - 25 min.

Bake at 460°F (240°C) for about 25 minutes, until golden brown.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 10

Leave to cool on a wire rack.

Remarks

You may well have noticed in the photo for stage 3 that I am not using normal French mustard paste, but the classic British powdered sort, made by Coleman's of Norwich. If you wish to do the same (which works well), use double the stated quantity of mustard paste: e.g. if the recipe asks for 30 g of mustard, use 60 g of powder.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,656 Kcal or 11,120 Kj	100 gr	448 gr	51 gr
133 %	38 %	42 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
252 Kcal or 1,055 Kj	9 gr	43 gr	5 gr
13 %	4 %	4 %	1 %

Per baps
Energetic value	Proteins	Carbohydrates	Fats
266 Kcal or 1,114 Kj	10 gr	45 gr	5 gr
13 %	4 %	4 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Pizza dough, "Psychedelic" sandwich bread, Classic French white bread, Mixed seed grissini, New leavened bread, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Ciabatta, Crackers, Pancake batter, Buckwheat pancakes, ... All
	Mustard seeds: You can check-out other recipes which use it, like for example: Spicy mustard cauliflower cheese, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Confit of carrots with bacon, Quick chicken curry, Ciabatta, Nougat, Green parsley tahini sauce, ... All

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Your 2 comments or questions on this recipe

That's what I wrote in "Remarks".
Posted by jh january 8^th 2018 at 14:06 (n° 2)
If you are using Colman's mustard powder, that's English mustard, not French.
Posted by Neil january 8^th 2018 at 11:53 (n° 1)

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