For 10 baps, you will need:
- 1
60 g mustard seeds - 2
60 g water - 3
180 ml milk - 4
2 eggs - 5
100 g Soured dough (optional) - 6
500 g plain white flour (French Type 65) - 7
15 g yeast - 8
9 g fine (or table) salt - 9
30 g French mustard - Total weight: 1,054 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in a cloth bag. They freeze very well.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 35 min. | 3 hours 30 min. | 40 min. | 4 hours 45 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
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..
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.
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..
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 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.
Nutritional information
How much will it cost?
- For 10 baps : 2.37 €
- Per baps : 0.24 €
Source
Home made.More recipes?
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: Poitevin twist, New hamburger buns, Mixed seed grissini, French baguettes, Jura bread, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Household cake (Gâteau de ménage), Potimarron (Japanese chestnut pumpkin) purée, Crusty pistachio, almond and apricot flan, Ciabatta, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Bolognese, Classic French white bread, Panettone, "Buttonhole" quail eggs, Bacon rolls, ... All |
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