Yield: 8 – 10
gram ripe 100% hydration
gram whole wheat flour
gram unsweetened soymilk or 250 gram water with 1 tbs soy flour
tsp baking soda
tbs agave nectar (or date-honey)
of the sponge
a medium bowl, mix the sponge ingredients until just combined. Cover and
let rest for 8 hours or overnight.
the final dough ingredients and mix to roughly combine. Turn the dough
out onto the counter and hand mix for about 7 or 8 minutes, or until the
surface becomes quite smooth. The dough will be very soft, and sticky at
first. Resist the urge to add more flour; it will become less sticky
the counter and your hands well, and roll or pat the dough out to a
thickness of about one-half inch. Cut the dough into 3-inch circles and
place them on semolina-dusted parchment paper.
and let proof for 45 – 60 minutes.
oil a griddle and heat it over medium-low heat. Cook the muffins for a
total of about 7 or 8 minutes on each side, until browned and the sides
are firm. I find I get a better shape to the muffins if I flip them
every couple of minutes for the first few minutes.
- Cool on a
wire rack. To get the best nooks and crannies for toasting, split the
muffins with a fork rather than a knife.