Makes 6 Muffins
Calories: 220
Carbs: 47 g
Fiber: 0 g
Protein: 8 g
Grade: C-
Hydration: 75%
Cost: $.17 per muffin
STARTER bubbled 4 (to 8) hours
60 g starter
60 g water
60 g bread flour
MIX and AUTOLYSE for 30-minutes then ADD SALT
180 g BUBBLED STARTER
185 g water
275 g bread flour
**8 g salt** OFFSET 30-minutes
1-HOUR KNEAD: 30-minutes SPOON HOOK KNEAD (50 strokes every 15-minutes): 30-minutes HAND KNEAD (every 15-minutes)
BENCH-REST for 3-hours (75 degrees)
REFRIGERATE FOR 9-Hours
SHAPE MUFFINS on PREPPED BOARD
PROOF BOX MUFFINS 2-hours while oven is pre-heating
PAN FRY MUFFINS at 450-degrees and BROWN tops and bottoms
BAKE IMMEDIATELY at 450-degrees for 15-minutes
COOL at least 2-hours