NOTE for no sourdough version, I adjusted levels below since I needed more flour so I reduced water. Then I could put in Ninja for 30 sec
2x 103 cal servings; MFP; 2 servings in [ ]
Option 1: Sourdough Version
3 1/2 cups (430g) all-purpose flour
1 1/3 cups (330g) water, room temperature
1 1/2 tablespoons (15g) dry milk powder
1 g salt for low sodium (was 1 3/4 teaspoons)
1 1/2 teaspoons (5g) instant yeast
2 tablespoons (25g) granulated sugar
2 teaspoons (10g) vegetable oil
2/3 cup (140g) mature sourdough starter (100% hydration)
Farina or semolina, for dusting
Option 2: Yeast-Only Version (No Sourdough)
[50 g] 4 cups (500g) all-purpose flour
[33 g] 1 2/3 cups (400g) water, room temperature
[1.5 g] 1 1/2 tablespoons (15g) dry milk powder
[0.1 g] 1 g salt for low sodium (was 1 3/4 teaspoons)
[0.5 g] 1 1/2 teaspoons (5g) instant yeast
[2.5 g] 2 tablespoons (25g) granulated sugar
[1 g] 2 teaspoons (10g) vegetable oil
[0.5 g] 1 teaspoon (5g) apple cider vinegar
Farina or semolina, for dusting
Mix ingredients until it comes together then mix in Ninja for 30 sec.
Place in oiled plastic container, cover, then fridge overnight
Remove from fridge and allow to warm for 15 min
Remove to floured surface, cut into equal pieces, then shape into ball and flatten to about 3/4" thick disc.
Add cornmeal to top and bottom
Cover with plastic and let rise for 30-90 mins
Cook in cast iron skillet over medium-low heat (no oil). Cover with a lid or sheet pan.
Cook for 2–3 minutes per side, flipping as needed, until both sides are deeply golden and the centers are cooked through. At least 194 (200F ideal)
Cool Before Splitting
ORIGINAL:
Mix the Dough:
Add all ingredients (except farina) to the bowl of a stand mixer fitted with a dough hook.
Mix on low speed for 1–3 minutes until combined.
Increase to medium speed and knead for 6–8 minutes, until the dough is smooth and elastic.
Cold Ferment Overnight:
Place dough in a lightly oiled bowl or sheet pan. Cover tightly with plastic wrap.
Refrigerate overnight (8–16 hours).
Shape the Muffins:
Remove dough from fridge and let it warm slightly for 10–15 minutes.
Generously dust a work surface with farina.
Gently turn the dough out and dust the top with more farina.
Pat or lightly roll the dough to about 1 inch thick.
Cover loosely with plastic wrap or a clean bag and let rest for 30 minutes.
Cut the Muffins:
Use a 3.5-inch round cutter to cut out muffins. Handle the dough gently to avoid pressing out air.
Place on a farina-dusted baking sheet.
Cover and let rise for 30–60 minutes until puffy and the sides start to round out.
Cook the Muffins:
Heat a griddle or cast iron skillet over medium-low heat (no oil).
Place muffins on the dry surface and cover with a lid or sheet pan.
Cook for 2–3 minutes per side, flipping as needed, until both sides are deeply golden and the centers are cooked through.
Cool Before Splitting:
Let muffins cool completely before splitting with a fork to reveal the classic nooks and crannies.
https://www.pushkin.fm/podcasts/revisionist-history/the-formula