Safron Baps



             Well I was off work today and I wanted to make some baps to take into work for the rest of the week. I decided to try adapting Richard Bertinet's recipe for saffron rolls. Thinking that I'd need the extra leavening power to hold the shape of my baps, I decided to start with 300g of starter. I also diced the inside of some old sourdough and popped them in the oven on about 150 degrees to make croutons / warm my kitchen. I have to say when I mixed the dough it was very 'wet' and I wasn't sure it would come together. It didn't take very much needing however, before it sprang to life wonderfully.


            I proved the dough in a proving basket for about three hours until it had doubled in size then tipped out and divided into 8 pieces of about between 90 and 100g then shaped into balls and left to prove evenly spaced out upon my peel – which I had given a good dusting with semolina. I heated the oven to full then sprayed the inside with water, slid the buns in and closed the door. I then turned the oven down to 220, baked for 12 minuets and hey presto! Brilliant buns!



In case your wondering tomorrow sandwhiches will be chedder cheese and brinjal pickle baps with home grown frisna lettuce and tomato...





chazzone 2012 August 1

I know what safron is, but never heard of a "bap".  How is a "bap" different from a roll?



farinam's picture
farinam 2012 August 1

Hi chazzone,

I think bap is a north of England/Scot dialect word meaning bread roll/bun.

Undoubtedly, someone will correct me if I am wrong :)


gongoozler 2012 August 7

Scottish origin I think.

A bap is a soft, rather flat roll usually made with milk and fat in addition to flour, yeast and water.

Vincent 2012 August 22

We call them cobs in the English Midlands and North.


Well I'm from the north west midlands and we call em 'baps'. Though where I am in leeds the call them 'breadcakes' which really confused me?!

chazzone 2012 September 25

Thanks for the info.  

I love the colloquials.  

It's the same in the mead making community, and pretty much everything else I get into.  

As I've posted before, I am frequently reminded of George Bernard Shaw's musing that "Britain and America are separated by a common language".

Glad to know that there is still local flavor to be had.






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