Floury Baps (Blaa-esk)
Makes 8 large rolls
Ingredients
- 700g flour (plus extra for dusting)
- 470g water
- 10g salt
- 10g sugar
- 14g yeast
- 10g butter
Method
- Mix all the dry ingredients and whisk to distribute the yeast evenly
- Make a well in the centre and add the water and butter
- Mix using dough hook on lowest setting for 6-8 minutes until dough has smooth texture and has pulled away from the sides
- Leave to prove for ~60 minutes
- Knock back and prove for another ~30 minutes
- Divide into your loaves and prove for another ~45 minutes
- Give a generous dusting of flour
- Bake at 210c for 15 - 20 minutes
- Eat
Notes
I'm using instant yeast, recipes I have seen are calling for dried or fresh. I've cobbled this together from other recipes. They all seem to vary from 54% to 67%. This is a 67% recipe. What I mean by that is the measurement of water to flour is 67% i.e. 235/350 = 0.67.