Low Labour Baps

Average: 0 (0 votes)
(0 votes)
Low Labour Baps
share Share
bookmark_border Copy URL
55 min.
ready in 1 d 55 min.
Ready in


4 ⅔ cups white Bread flour (if you prefer you can use light brown flour)
1 tsp active dry yeast
1 ½ tsps salt
1 ½ cups warm water
olive oil (for greasing)
How healthy are the main ingredients?
saltolive oil
Product recommendation
Best enjoyed the day they are baked

Preparation steps

In a large bowl sift the flour, yeast and salt together. Make a well in the middle of the bowl. Gradually blend in the water and mix the ingredients to make a shaggy and sticky wet dough. Cover the bowl with oiled cling film and allow to rest for 12-18 hours at room temperature. The dough is ready when the surface is dotted with bubbles.
Lightly flour a work surface and turn out the dough, pat it out with your hands and fold it back on itself a couple of times, do not knead it as this bread is supposed to have lots of air in it which gives it its unique rustic texture. Cover loosely with the cling film and leave for a further 30 minutes.
Cut the dough into small sections using a sharp knife and then shape into rough squares. Place them (well spaced) on floured clean tea towels, dust with a little flour and then cover with another clean tea towel or two and leave to rise for two hours.
When ready to cook preheat the oven to 220°C (200 fan) | 425°F | gas 7. Lightly oil and preheat two large baking trays in the oven.
Slash the roll tops with a sharp knife to make a simple diagonal pattern on the top. Place them onto the baking trays.
Cook in the oven for 10 minutes and then when the outside starts to brown turn the temperature down to 190°C (170 fan) | 375°F | gas 5 and cook for a further 20-25 minutes. The rolls should turn a nice golden brown in colour with a crusty top. They should sound hollow when tapped. Turn onto a rack to cool and then serve with winter soup.