To see the full process of making the baps, watch Emma who has been making artisan baps at the Angel for two years.
It is worth watching Tom’s short (1 min) clip to see how sticky the dough can be when first attempting this kneading method. Tom is not doing anything wrong as such. The dough just needs more robust, prolonged and confident handling – “Show it who is boss!”.
The Angel Inn Loddon is an ‘artisan inn’ and this means we pride ourselves in time-honoured crafts of our suppliers and the work produced in our own kitchen, where quality of ingredients and traditional methods are cherished. There is no better example than our house-baked Angel Baps, where we are often asked how the light, airy dough and full flavour is achieved.
To make Angel Baps, the first thing you will need is patience; the remaining items required (equipment and ingredients) can be found on the recipe card below (print or download for easier reading).
We use 50% Stoate’s Strong, Organic, Stoneground Flour mixed with 50% Marriages Strong Organic Flour, but other strong white flour can be substituted.
A double 2kg batch makes 25 rolls – it is difficult to knead less than a single 1kg batch.
‘Wet’ water refers to water that feels neither warm nor cold, just wet!
Measure all the dry ingredients and mix in a large bowl. Ideally, the salt should be kept separate from the yeast. The water should be weighed to ensure accuracy and it will depend on the flour and time of year as to the exact amount required, so a degree of trial and error will be required.
Add the water to the dry mix and work together with a large spoon before tipping out onto a counter.
Knead the flour using the method shown in the videos below. This may seem difficult to begin with, but the technique is worth mastering as it can be used for so many different breads that are light and airy on the inside and crispy on the outside.
Allow to prove until the dough has risen to double the size (depending on temperature, between 45 minutes and an hour).
Now fold and cut as shown (see Emma’s video) into 135g portions.
These need to be further worked and shaped (again, as shown), before being placed on a baking tray, lined with parchment paper.
Allow to rise for a further 15- 20 minutes in a warm environment before putting in the preheated oven for the designated time. (Oven temperature and time may vary; our commercial oven cooks particularly quickly.)
The rolls are beautiful eaten fresh out of the oven, or they can be eaten later that day – but, with nor preservatives, the sooner and fresher the better!
[You may have to hit the double arrow >> at the top right of the pdf to see the print/download options.]