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Name: Mustard baps
Prep time: 4 h 5 min
Cook time: 40 min
Total time: 4 h 45 min
Yield: 10 baps
Cuisine: french
Ingredients: 60 g mustard seeds; 60 g water; 180 ml milk; 2 eggs; 100 g Soured dough; 500 g plain white flour (French Type 65); 15 g yeast; 9 g fine (or table) salt; 30 g French mustard

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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".

7,339 25/5

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Last modified on: January 7^th 2018

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: 1,074 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start 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

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 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

% 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

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Seeded loaf, Roscoff loaf, New hamburger buns, Ocean bread, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Jam doughnuts, Crusty pistachio, almond and apricot flan, Chocolate eclairs, Bonnevaux apple tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Pizza dough, Lumberjack turnovers, Mixed seed grissini, French Family Cake, ... All

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Your 2 comments or questions on this recipe

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)
That's what I wrote in "Remarks".
Posted by jh january 8^th 2018 at 14:06 (n° 2)

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