- 1 cup flour (recommend King Arthur bread flour)
- 1 tsp active dry yeast
- 1/2 cup water
> mix in a bowl
> allow to rest for up to 24 hours
-- prepare dough --
- 3 cups flour
- 1 cup milk
- 1 tsp active dry yeast (or remainder packet)
- 1 tsp salt
- 2 tbsp sugar (dark brown for me)
- 2 tbsp butter or oil
> mix wet ingredients and seasoning with starter
> add flour, mix
> knead; i like to punch down
> allow to rest in fridge 24 hours to 1 week
-- muffin time --
I prefer large muffins in order to capture meal-sized quantities of meat,
egg, and/or other fare. For me, that means 4.5" baking rings are about right.
This recipe produces about 1100g of dough. For an even 8 muffins, use 137.5g
of dough each. For 7: 157g. 157 would be chonky at 4.5".
> form balls of dough, 137.5g each
> on a flat, clean surface, sprinkle some cornmeal
> lay rings, place dough ball
> knead balls until they fill rings
> sprinkle more cornmeal atop each muffin
> rest until dough reaches room temp and rises slightly
> can cook via skillet or oven, ~10 minutes per side
- baking: ~350F
- stovetop: low-medium heat
> poke with fork around circumference to perforate (allows for maximal nooks
and crannies; don't cut w/ a knife)
makes 8 muffins
* if baking, be sure to press after flipping to assure proper shape
I typically bake, as I prefer a softer outter shell. I also often make the
dough balls, wrap in parchment paper, place in zip lock bag, and refrigerate
until I'm ready to cook. The older dough balls taste better.
