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Mustard baps

Mustard baps

These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds.

These will give your burgers a gentle hint of mustard, but without the normal "bite".

5,579 2 5.0/5

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Last modified on: January 7th 2018

For 10 baps, you will need:

How long does it take?

PreparationRestingCookingStart to finish
35 min.3 hours 30 min.40 min.4 hours 45 min.
Preservation: A few days in a cloth bag. They freeze very well.
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?
Work this out...

Step by step recipe

1 Mustard baps : Photo of step #1Preheat 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.
15 min.
2 Mustard baps : Photo of step #2As 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 Mustard baps : Photo of step #3Put 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 Mustard baps : Photo of step #4Knead 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..
15 min.
5 Mustard baps : Photo of step #5Gather 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 Mustard baps : Photo of step #6After this time, cut and weigh out the dough into 100 g lumps. 5 min.
7 Mustard baps : Photo of step #7Roll these into balls. 10 min.
8 Mustard baps : Photo of step #8Arrange the balls evenly spaced on a baking sheet.

Cover with a plastic sheet and leave in a warm place to rest for 2 hours.
2 hours
9 Mustard baps : Photo of step #9Bake 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..
25 min.
10 Mustard baps : Photo of step #10Leave 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

Whole recipe
CaloriesProteins CarbohydratesFats
2702103 gr448 gr55 gr
135 %40 %42 %8 %
Per 100 g
CaloriesProteins CarbohydratesFats
25210 gr42 gr5 gr
13 %4 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 10 baps : 2.43 €
Per baps : 0.24 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Plain white flour (French Type 65)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]
MilkMilk: 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]
WaterWater: 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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