Floury Baps (Blaa-esk)

Floury Baps (Blaa-esk)
Photo by Nick Fewings / Unsplash

Makes 8 large rolls


  • 700g flour (plus extra for dusting)
  • 470g water
  • 10g salt
  • 10g sugar
  • 14g yeast
  • 10g butter


  • 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


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.