9 1/4 fluid ounces Milk
3/4 ounce Compressed yeast
1 pound Pastry flour
1 pound Bread flour
12 grams Baking powder
1 1/4 ounces Granulated sugar
1/4 ounce Salt
1 1/2 ounces Unsalted butter, room temperature
9 1/4 fluid ounces Water (temperature controlled)
Cornmeal, as needed
Yield: 18 Muffins
1. Heat the milk to 75°F (24°C). Stir the yeast into the milk until it dissolves. Mix in 7 ounces (210 grams) of the pastry flour. Cover and let the sponge ferment for 15 minutes.
2. Sift the remaining pastry flour and the bread flour with the baking powder. Set aside.
3. Place the sponge and all remaining ingredients in a mixer with dough hook. Mix for 3 minutes on low speed to moisten the ingredients then beat on high speed for another 7 minutes. The dough will be soft and somewhat sticky.
4. Cover and let the dough rest for 20 minutes. Punch down and rest for another 10 minutes.
5. Roll out the dough until it is 1 inch (9 centimeter) thick. Cut the dough into circles with a 3 1/4 inch (8.1 centimeter) cutter. Place the cut pieces on cornmeal-dusted sheet pans and proof for 20 to 30 minutes.
6. Bake the muffins on a lightly greased griddle heated to 375°F (190°C) until golden brown, approximately 7 minutes per side.
Notes: Method: Sponge
Fermentation: Sponge 15 minutes. Dough, bench rest 30 minutes. Proofing 20 to 30 minutes.
3/4 ounce Compressed yeast
1 pound Pastry flour
1 pound Bread flour
12 grams Baking powder
1 1/4 ounces Granulated sugar
1/4 ounce Salt
1 1/2 ounces Unsalted butter, room temperature
9 1/4 fluid ounces Water (temperature controlled)
Cornmeal, as needed
Yield: 18 Muffins
1. Heat the milk to 75°F (24°C). Stir the yeast into the milk until it dissolves. Mix in 7 ounces (210 grams) of the pastry flour. Cover and let the sponge ferment for 15 minutes.
2. Sift the remaining pastry flour and the bread flour with the baking powder. Set aside.
3. Place the sponge and all remaining ingredients in a mixer with dough hook. Mix for 3 minutes on low speed to moisten the ingredients then beat on high speed for another 7 minutes. The dough will be soft and somewhat sticky.
4. Cover and let the dough rest for 20 minutes. Punch down and rest for another 10 minutes.
5. Roll out the dough until it is 1 inch (9 centimeter) thick. Cut the dough into circles with a 3 1/4 inch (8.1 centimeter) cutter. Place the cut pieces on cornmeal-dusted sheet pans and proof for 20 to 30 minutes.
6. Bake the muffins on a lightly greased griddle heated to 375°F (190°C) until golden brown, approximately 7 minutes per side.
Notes: Method: Sponge
Fermentation: Sponge 15 minutes. Dough, bench rest 30 minutes. Proofing 20 to 30 minutes.
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