I did it on the KitchenAid, speed 4, around 5 minutes. Then rest the dough inside the fridge for 15 minutes. (In Spain we are at 31ºC, my kitchen is Mordor!) Another 3 minutes, speed 2. Add the butter. 2 minutes more, speed 2. Rest another 15 minutes inside the fridge, knead one more time 5 minutes more, speed 2, final minute, go up till 6,
Rest 15 minutes, check the windowpane. Don’t be too obsessed because the dough will be inside the fridge all night, and you know, time kneads 😉
Make a ball and let it start fermentation for around 1-1,5h.
Into the fridge all night (about 14h).
Take out the dough, and form balls of 90g. Let them rest on a tray heavy dusted with semolina. Dust the balls too.
When they double in size, cook on a griddle at medium-high heat. Turning them every 3-4 minutes. Total cook time around 15 minutes, or until they are golden and with an internal temperature of 90ºC (194 F)
Cool on rack.
hello_earthling111
Wow!! Thank you for sharing
Still_Tailor_9993
Oh wow, thank you for sharing. Can I make them 1-2 days in advance and heat them in a pan?
3 Comments
**RECIPE AND PROCEDURE**
*Ingredients (10 muffins):*
– 200g discard sourdough
– 400g bread flour (12% protein)
– 230g liquid (milk + water)
– 1 yolk
– 30g butter
– 2g fresh yeast
– 9g salt
– 30g honey
– Semolina
Knead all ingredients, not the butter.
I did it on the KitchenAid, speed 4, around 5 minutes. Then rest the dough inside the fridge for 15 minutes. (In Spain we are at 31ºC, my kitchen is Mordor!) Another 3 minutes, speed 2. Add the butter. 2 minutes more, speed 2. Rest another 15 minutes inside the fridge, knead one more time 5 minutes more, speed 2, final minute, go up till 6,
Rest 15 minutes, check the windowpane. Don’t be too obsessed because the dough will be inside the fridge all night, and you know, time kneads 😉
Make a ball and let it start fermentation for around 1-1,5h.
Into the fridge all night (about 14h).
Take out the dough, and form balls of 90g. Let them rest on a tray heavy dusted with semolina. Dust the balls too.
When they double in size, cook on a griddle at medium-high heat. Turning them every 3-4 minutes. Total cook time around 15 minutes, or until they are golden and with an internal temperature of 90ºC (194 F)
Cool on rack.
Wow!! Thank you for sharing
Oh wow, thank you for sharing. Can I make them 1-2 days in advance and heat them in a pan?