Tapalapa (Gambian crusty bread)
Tapalapa: The Gambia's chewy, crackly-crusted bread from the wood-fired bakery
Early each morning, small bakeries around Serekunda and Brikama pull trays of tapalapa from wood-fired ovens, and the short, rustic loaves are on every breakfast stall by sunrise. Denser and chewier than a French baguette, tapalapa has a thick, crackling crust and a slightly tight crumb that holds up to fillings: black-eyed beans in sauce, an omelette, or a smear of chocolate spread. A very hot oven, a baking stone and a tray of steam get you close at home. Allow about two and a half hours of rising. Chef's tip: let the shaped loaves rise only until puffy, not doubled; over-proving is the common mistake, and the loaves flatten and lose the chewy bite.
- Total time
- 190 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb strong white bread flour
- ⅛ oz instant dried yeast
- 1 tsp sugar
- ⅓ oz salt
- 1 ½ cups lukewarm water
- 2 tbsp fine cornmealfor dusting the tray
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Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ⅛ oz instant dried yeast, 1 tsp sugar and ⅓ oz salt in a bowl, add 1 ½ cups lukewarm water and stir to a shaggy dough.
Step 2: Knead on an unfloured worktop until smooth, firm and elastic. The dough should be stiffer than sandwich-bread dough.
10 minStep 3: Cover and leave until doubled.
90 minStep 4: Divide into 6 pieces. Flatten each into a rectangle, roll up tightly from the long side and roll under your palms into a stubby loaf about 18 cm long. Set on a tray dusted with 2 tbsp fine cornmeal.
Step 5: Cover loosely and leave until puffy and a fingertip press springs back slowly. Meanwhile heat the oven to 475°F (425°F fan) with a baking stone or heavy tray on the middle shelf and an empty roasting tin on the bottom.
45 minStep 6: Slash each loaf once lengthways with a sharp knife. Slide them onto the hot stone and pour a cup of hot water into the roasting tin for steam, then close the door quickly.
Step 7: Bake until deep golden brown and hollow-sounding when tapped underneath.
25 minStep 8: Cool on a rack for 20 minutes. The crust crackles as it cools; eat the same day or freeze.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tapalapa (Gambian crusty bread) take?
- About 190 minutes in total: 165 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
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