Deb Hall wrote:Oh, Yum, Bill! Looks wonderful.
Those are one of the few breads I haven't tried making yet. Are they a yeast roll type dough? What makes the bubbles/crannies?
These are made with sourdough and I've tinkered with the basic recipe over the last year or two. The basic recipe came from King Arthur Flour and can be found here:http://www.kingarthurflour.com/recipes/ ... ins-recipe
These have smallish nooks and crannies which I have no idea where they come from.
I think the citric acid (sour salt) is a must
ingredient to enhance
the "soughdoughness,(Available at Nuts&Stuff)
We use the 4" round as I like a bigger muffin. (This will yield about 18 muffins which freeze well)
Also extend the second rise to 2 hours which seems to result in a larger and higher muffin. The suggested 1 hour rise was too flat for my tastes.
Any unbleached flour works fine.
Best results are achieved (IMO) using SAF gold yeast. (Available at nuts and stuff)