Large Italian baps

From The Classic 1000 Italian Recipes by Christina Gabrielli - page 289.

Serves: 4 – 8

Makes: 4 – 6

Time: 182 minutes

Despite the name, these are very much not traditional piadine - the yeast means that these expand into large baps instead rather like stotties. Still good, though.

Bake at fan 180°C for 12 minutes on a high shelf, turning halfway. Or on a lower shelf for about 15 minutes.

Ingredients

750g strong white flour
2 tsp salt
1 tbsp dried yeast
3 tbsp olive oil
150ml milk at blood heat
300ml water at blood heat

Method

Stir the yeast into the warm milk and stand until it has developed a frothy head. Meanwhile, combine the flour and salt in a mixing bowl and make a well in the centre.
Time: 10 minutes.
Pour the yeasty milk into the flour and add the olive oil. Start to mix it in. Add enough of the water to make a loose dough - be generous but you might not need quite all of the water. Mix it all until it comes together. Turn the dough out onto a floured surface and knead well for 10 minutes.
Time: 12 minutes.
Transfer to a large oiled bowl, cover and leave to rise in a warm place for about 2 hours. It should be well risen by the end. Lightly grease a large baking sheet.
Time: 120 minutes.
Turn out the dough back onto a board, knock it back and knead again for 3 or 4 minutes. Divide the dough and shape how you please. 750g of flour will give you 6 generous burger baps or 4 very large baps. 4 long loaves are good too. Leave to prove for 15 mins during which time they will expand and spread. Meanwhile, pre-heat the oven to 180°C
Time: 20 minutes.
Bake in the oven for 12 to 15 mins. Leave them on the baking sheet for about 5 minutes afterwards to help release, then transfer to cooling racks.
Time: 20 minutes.

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