Mustard baps

A recipe from cooking-ez.com

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: 954 grams

Times:

Preparation	Resting	Cooking	Start to finish
35 min.	3 hours 30 min.	40 min.	4 hours 45 min.

Step by step recipe

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.
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	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.
6	After this time, cut and weigh out the dough into 100 g lumps.
7	Roll these into balls.
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.

Remarks

You may well have noticed in the photo for stage 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.

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