|Preparation||Resting||Cooking||Start to finish|
|35 min.||3 hours 30 min.||40 min.||4 hours 45 min.|
|1||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.
|2||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.||1 min.|
|3||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.||4 min.|
|4||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..
|5||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.||1 hour 30 min.|
|6||After this time, cut and weigh out the dough into 100 g lumps.||5 min.|
|7||Roll these into balls.||10 min.|
|8||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.
|9||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..
|10||Leave to cool on a wire rack.|
For 10 baps : 2.43 €
Per baps : 0.24 €
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Classic French white bread, Ocean bread, Bacon rolls, Seeded loaf, French baguettes, ... [All]|
|Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Thin endive tart, Chocolate eclairs, Dipping bread with cheese, Cornmeal baps for Anne, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Confit of carrots with bacon, Poaching syrup, How to use gelatin, "Buttonhole" quail eggs, Potimarron (Japanese chestnut pumpkin) purée, ... [All]|
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