Mustard baps

Step by step recipe:

  1. 15 min.Mustard baps : Photo of step #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. 1 min.Mustard baps : Photo of step #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.
  3. 4 min.Mustard baps : Photo of step #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, 10 g fine (or table) salt and 30 g French mustard.
  4. 15 min.Mustard baps : Photo of step #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. 1 hour 30 min.Mustard baps : Photo of step #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.
  6. 5 min.Mustard baps : Photo of step #6
    After this time, cut and weigh out the dough into 100 g lumps.
  7. 10 min.Mustard baps : Photo of step #7
    Roll these into balls.
  8. 2 hoursMustard baps : Photo of step #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. 25 min.Mustard baps : Photo of step #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. Mustard baps : Photo of step #10
    Leave to cool on a wire rack.

Remarks:

You may well have noticed in the photo for Step 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.

Source:

Home made.

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