About half of a batch of [~90 muffins](https://imgur.com/a/r294LA6). Recipe is an adapted version of the sourdough muffins from KA, with adjustments for a more open crumb, sized to a standard half sheet, and for bulk batches (cooking this batch of 90 takes around 2 hrs). I can copy over the recipe from my notes and include it below.
DancingMaenad
Beautiful.
AuroraKappa
**Yield:**
1 half-sheet of dough, 30 muffins total
Potentially specialized equipment: 3 inch cutter
Optional: A [Lodge 3″ mini cake pan](https://www.lodgecastiron.com/product/mini-cake-pan?sku=BW7MCP) will make the cooking process faster and easier with more even results than a skillet because this is a high hydration dough; however, it is not necessary.
**Ingredients:**
840g bread flour
650g (77%) warm water (105F) or milk. Factoring in the liquid from the starter and the egg whites, total hydration is closer to 93%
250g (30%) fed sourdough starter
70g (8.3%) or 2 egg whites
57g (6.8%) or 4 tablespoons unsalted butter, melted
56g (6.6%) milk powder, exclude if using milk
25g (3%) granulated sugar
18g (2.1%) or 1 tablespoon salt
12g (1.4%) active dry or instant yeast
Farina or semolina+cornmeal (farina grains are a good medium size between semolina and cornmeal)
Optional:
6g (0.7%) or 1 teaspoon citric acid or lemon juice
**Method:**
Day 1:
1. In a separate bowl, dissolve starter (250g) and yeast (12g) in water (650g). Add egg whites (2 whites, 70g) and melted butter (57g, 4tbsp) and stir until combined.
2. In a separate bowl or mixing bowl of a stand mixer, combine all the other dry ingredients except the farina (840g flour, 56g milk powder, 25g sugar, 18g salt, 6g citric acid) and mix until combined.
3. If you have a stand mixer or dough whisk, knead for approximately 8-10 minutes. Otherwise, this recipe has a high enough hydration to develop gluten via an overnight proof, so no-knead.
4. Line a half-sheet with parchment paper and lightly oil the parchment. Add a relatively thick bed (around 1/2 cup) of farina and slide the pan from side to side on the counter to evenly distribute.
5. Add the dough to the half-sheet and use a wettened hand or offset spatula to press and spread to fill the pan. Lightly oil the top of dough and press lightly to fill more of the pan. Lightly oil the inside of a half sheet cover or the inside of another, inverted half sheet. Cover the dough with the cover or half sheet and refrigerate overnight.
Day 2:
1. Preheat the Lodge pan or whatever cast iron pan being used in a 375F oven for around an hour.
2. Transfer the pan to a burner set to medium heat. Lightly oil each well of the pan and wipe excess with a paper towel.
3. Using the ring cutter, cut 3″ rounds from the dough and place into each well of the pan. The middle of the pan will be the hottest, so add the rounds from outside inwards.
4. Cover pan with a large lid with enough clearance so muffins can rise. Cook first side on the stovetop for around 8 minutes or until the top of each muffin becomes matte.
5. Using a fork, flip each muffin and cook the other side for 4 minutes, or until muffins reach 195F internal. Remove from pan onto a wire rack and allow to cool.
6. Repeat steps 2-5 for all remaining muffins. Occasionally shift the pan on the burner to maintain even heating on the edges.
3 Comments
About half of a batch of [~90 muffins](https://imgur.com/a/r294LA6). Recipe is an adapted version of the sourdough muffins from KA, with adjustments for a more open crumb, sized to a standard half sheet, and for bulk batches (cooking this batch of 90 takes around 2 hrs). I can copy over the recipe from my notes and include it below.
Beautiful.
**Yield:**
1 half-sheet of dough, 30 muffins total
Potentially specialized equipment: 3 inch cutter
Optional: A [Lodge 3″ mini cake pan](https://www.lodgecastiron.com/product/mini-cake-pan?sku=BW7MCP) will make the cooking process faster and easier with more even results than a skillet because this is a high hydration dough; however, it is not necessary.
**Ingredients:**
840g bread flour
650g (77%) warm water (105F) or milk. Factoring in the liquid from the starter and the egg whites, total hydration is closer to 93%
250g (30%) fed sourdough starter
70g (8.3%) or 2 egg whites
57g (6.8%) or 4 tablespoons unsalted butter, melted
56g (6.6%) milk powder, exclude if using milk
25g (3%) granulated sugar
18g (2.1%) or 1 tablespoon salt
12g (1.4%) active dry or instant yeast
Farina or semolina+cornmeal (farina grains are a good medium size between semolina and cornmeal)
Optional:
6g (0.7%) or 1 teaspoon citric acid or lemon juice
**Method:**
Day 1:
1. In a separate bowl, dissolve starter (250g) and yeast (12g) in water (650g). Add egg whites (2 whites, 70g) and melted butter (57g, 4tbsp) and stir until combined.
2. In a separate bowl or mixing bowl of a stand mixer, combine all the other dry ingredients except the farina (840g flour, 56g milk powder, 25g sugar, 18g salt, 6g citric acid) and mix until combined.
3. If you have a stand mixer or dough whisk, knead for approximately 8-10 minutes. Otherwise, this recipe has a high enough hydration to develop gluten via an overnight proof, so no-knead.
4. Line a half-sheet with parchment paper and lightly oil the parchment. Add a relatively thick bed (around 1/2 cup) of farina and slide the pan from side to side on the counter to evenly distribute.
5. Add the dough to the half-sheet and use a wettened hand or offset spatula to press and spread to fill the pan. Lightly oil the top of dough and press lightly to fill more of the pan. Lightly oil the inside of a half sheet cover or the inside of another, inverted half sheet. Cover the dough with the cover or half sheet and refrigerate overnight.
Day 2:
1. Preheat the Lodge pan or whatever cast iron pan being used in a 375F oven for around an hour.
2. Transfer the pan to a burner set to medium heat. Lightly oil each well of the pan and wipe excess with a paper towel.
3. Using the ring cutter, cut 3″ rounds from the dough and place into each well of the pan. The middle of the pan will be the hottest, so add the rounds from outside inwards.
4. Cover pan with a large lid with enough clearance so muffins can rise. Cook first side on the stovetop for around 8 minutes or until the top of each muffin becomes matte.
5. Using a fork, flip each muffin and cook the other side for 4 minutes, or until muffins reach 195F internal. Remove from pan onto a wire rack and allow to cool.
6. Repeat steps 2-5 for all remaining muffins. Occasionally shift the pan on the burner to maintain even heating on the edges.