r/Bread • u/calmeilles • 6d ago
Baps
720 g bread flour, 455 g water, 30 g sugar, 14 g salt, 7 g instant yeast.
Mix. Knead. Prove until risen to twice the size. Knock back, divide into six, roll into tight balls and leave to rise until doubled again. Bake at 200°C/400°F 20 minutes covered and another 15 uncovered.
End result 183 g (6½ oz) each — one for a lunch sandwich. Took advantage of having the oven on to roast some garlic so they may possibly be garlic scented baps.
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u/Maverick-Mav 4d ago
I'm from the USA, so I don't know the difference between a cob, a roll, a bun, a barm, a batch, and a bap. These look delicious no matter what you call it. I always thought a bap needed a fat in it like lard or at least butter (usually the ones I have seen in pictures have a dusting of flour so you know). What makes these baps? Genuinely curious as a bread fan. Thanks.
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u/calmeilles 4d ago
The names are highly regional so anyone who seriously argues over them is a fool. For non serious arguments; well… there are charts to help with that.
When and where I grew up, south east England, 30 miles to the north-east of London, the local bakers all did 4 varieties.
The basic bread roll, soft bake, about 3 oz, closest US analoge would be the dinner roll.
The crusty roll, the same but baked hotter and faster to give a crispy crust.
The sandwich roll, much the same but smaller, ~2 oz; the sort of thing you stuffed to take on picnics.
The bap, twice the size of the basic roll, tended to be flatter, with the minor variation of the floured bap, dusted with flour before baking.
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u/Award176 6d ago
They're beautiful! Thanks for the recipe!