Cornmeal baps for Anne
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
193,0504.3/5 for 18 ratings
Last modified on: October 24th 2017
For 10 baps, you will need:
½ teaspoon 
10 g 
1 
6 g 
How long does it take?
Time required for this recipe:
Keeping: Several days in a towel bag.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 53 min. | 5 hours | 30 min. | 6 hours 23 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 - 5 min.
Warm 50 ml water and pour into a bowl. Add ½ teaspoon caster sugar and 10 g yeast. Mix gently with a whisk until yeast is completely dissolved, then add 15 g flour and mix again throughly with the whisk.
Stage 2 - 2 hours
Cover the bowl with a plastic sheet, and leave in a warm place for at least 2 hours.
At the end of this time you will see that the contents of the bowl has fermented, and that it is bubbling and frothing slightly. This mixture is called a poolish.
At the end of this time you will see that the contents of the bowl has fermented, and that it is bubbling and frothing slightly. This mixture is called a poolish.
Stage 3 - 2 min.
Stage 4 - 8 min.
Knead on slow speed for 5 to 8 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 5 - 2 hours
Gather dough into a ball, put in a bowl covered with a plastic sheet, and leave in a warm place for around 2 hours...
Stage 6 - 30 min.
...until doubled in volume.
Stage 7 - 1 hour
Cut the dough into pieces of about 50 g and roll into balls, as for ciabatta.
Cover with a plastic sheet and leave to rest in a warm place for about an hour.
Cover with a plastic sheet and leave to rest in a warm place for about an hour.
Stage 8 - 5 min.
Stage 9 - 3 min.
Cut a cross in the top if you wish.
Stage 10 - 30 min.
Bake for about 30 minutes (watch for colouring).
Remarks
These cornmeal baps are very soft, and can be eaten with either sweet or savoury additions, but are delicious on their own too.
This cornmeal bread should not be confused with the traditional American cornbread, which has a more cake-like texture.
This cornmeal bread should not be confused with the traditional American cornbread, which has a more cake-like texture.
Nutritional information
How much will it cost?
- For 10 baps : 1.11 €
- Per baps : 0.11 €
Source
Home made.More recipes?
This recipe uses (among others) | Fine cornmeal: You can check-out other recipes which use it, like for example: Galette Charentaise, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Burger buns, How to heat milk without it catching on the bottom of the pan, Potimarron (Japanese chestnut pumpkin) purée, Chocolate eclairs, French custard tart, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Stewed apricots, Praline, Franche-Comté sticks, How to heat milk without it catching on the bottom of the pan, Minestrone, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Lobster Thermidor, Spinach and Comté Loaf, Tomato tatin, Bonnevaux apple tart, ... All |
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