Muffins, redux - Aliette de Bodard
Long-lasting muffins with a flavorful twist, perfect after a day's wait. Adapted from Daniel Stevens' The River Cottage Bread Handbook. Enjoy a unique baking experience!
Ingredients
- 500g bread flour (I used 300g T65 and 200g T55 flour, if you're in France)
- 310 mL cool water (not cold, just straight from the tap)
- 5g instant yeast
- 7-10g salt (to taste)
- A drizzle sunflower oil plus extra for coating mixing bowl
- Semolina for dusting
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