After all these years of making bread, I never made a muffin. But I’m planning a TexMex birthday brunch for a few people next Sunday and Robb Walsh has a recipe for Huevos Benedictos where the Hollandaise Sauce takes on some chipotle and refried beans come into the equation. So I look for muffin recipes and The Cheeseboard Collective Works, one of my favourite books even if it is all spoons and cups, had the answer.
I used my most basic white sourdough formula – Strong White Flour 100%, Water 59%, Starter 26.4%, Salt 1.5%. Fermented at room temperature for four hours, folded every hour. Then, pressed out the dough into a rectangle about ¾ inch thick, cut 3 inch rounds with a floured glass. Proved the rounds on a baking sheet liberally dusted with corn meal for two hours. Heated a baking stone on a low gas for five minutes. Dusted the baking stone with corn meal, cooked the rounds for 10 minutes either side. Easy or what?