Introducing our Sourdough Muffins – a delightful blend of tradition and taste in a convenient, handheld form. These muffins bring the timeless appeal of sourdough to your everyday moments, offering a satisfying treat for breakfast, snack time, or any occasion. With a soft airy crumb, these muffins are perfect with a spread of butter or you could even experiment with the endless options of spreads and toppings!
Ingredients:
Leavin :
20 g active starter
32g bread flour
8 g wholegrain flour
40 g water
Dough
400g bread flour
80 g leavin (20%)
240 g water (60)%)
8 g sea salt (2%)
12-15g honey
Step by step instructions:
Step 1:
Mix all the dough ingredients together and knead until you have a smooth dough.
Cover the dough and let it ferment at room temperature for 4-5 hours. Afterward, pop the dough in the refrigerator overnight for a cold proof.
Step 2:
The next day, take out the dough and gently place it on a floured surface. Divide it into 8 sections, each weighing around 75g. Roll each section into a ball.
Step 3:
Line a baking sheet with parchment paper and generously sprinkle semolina flour and cornmeal on it. Flatten the dough balls slightly and arrange them on the baking sheet. Allow the dough to rest at room temperature for 21-2 hours until it's nicely proofed. Meanwhile, get a cast iron skillet ready over medium heat. Sprinkle it with cornmeal and semolina flour.
Step 4:
When your dough is ready, cook 2-3 muffins at a time on the skillet for about 7 minutes on each side. Look for that perfect golden brown color on top and bottom. Keep in mind that the cooking time might vary depending on your stove's temperature.
Step 5:
Once they're cooked, let the muffins cool down for a good 20 minutes before you cut into them. This ensures the insides are fully cooked and ready to enjoy. The crucial step of letting the muffins cool is essential as they finish cooking off the heat.
Recipe Notes: Making sure the muffins are completely cooled before digging in is key because they continue to cook even after leaving the skillet.
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