Ingredients to make Bread Muffins:
- 600 grams wheat flour (Mercadona)
- 400 grams of flour (Mercadona)
- 620 ml of water
- 6 grams baker’s dry yeast
- 20g of salt
How to make Bread Muffins:
- I start by doing a polish. Of the total flour, I take 400 grams and add 420 grams of the total water and 2 grams of dry yeast. I mix everything and let it ferment for two to three hours. Once this process is finished, I cover the polish well and put it in the fridge until the next day (at most you can keep it in the cold for three days and take advantage of it to make other breads apart from this easy muffin recipe).
- Tip: Polish is a sour dough that is made by mixing flour and water, sometimes in equal parts, with yeast.
- The next day I add the rest of the flour, water and yeast, also the salt, I mix everything well (in a mixer or Thermo mix). I did it twice, since the Thermo mix blades do not work well with so much weight. Then I put the two parts together and gave it a few simple kneading’s to mix the dough for the bread muffins well, about 1600 grams in weight.
- Transfer the Andalusia muffin dough to an oiled bowl and let it ferment for about two hours.
- I separate into pieces of about 150 grams, round and let the portions relax for half an hour covered with a cloth.
- I take each portion of muffin dough and flatten it, leaving discs about 1 cm thick. I let them ferment again for three hours covered with a cloth and placed on the baking paper, taking them to the maximum possible fermentation, so that when baking they do not crumble. In the image you can see how the perfect bread muffin without hair looks.
- At two and a half hours I preheat the oven to the top of degrees, with heat above and below. After three hours of fermentation, I bake the pieces on the bottom of the oven in batches of 6 and 5 respectively (11 pieces came out) for about 5 minutes, lowering the temperature to 225 °C just as they are inserted. All without steam. In the image you can see how the sole of the Andalusia muffin looks after baking.
- you can see how the crumb of the bread muffin Dry yeast has three times the effect of fresh yeast; therefore 1/3 of dry yeast is used with respect to fresh yeast.
