This recipe comes from the International Culinary Institute in New York City. The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.
Makes approximately 6 to 8 muffins (approximately 3-inch muffins)
- 150 grams all-purpose flour
- 280 grams all-purpose flour
- 125 mL water
- 200 mL warm milk
- 15 grams unsalted butter
- 1 teaspoon salt
- 12 grams instant yeast
Step 1: Mix yeast, water, milk, butter, and 150 grams flour together. Let set for about 30 minutes or until the mixtures doubles in size or begins to bubble. Using slightly warm liquids hastens the proofing process.
Step 2: Mix 280 grams of flour and the salt to the sponge.
Step 3: Knead the dough in an electric mixer on medium speed until smooth and satiny. This is a very loose dough. Do not add extra flour until the dough has been kneaded enough to work up the gluten, and then add just enough flour to prevent the dough from being sticky.
Step 4: Round the dough, place in an oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, about 1 to 2 hours.
Step 5: Turn the dough in the bowl and proof it for an additonal 45 minutes to 1 hour.
Step 6: Liberally dust the bench with cornmeal and turn out the proofed dough. Pat out the dough until it is 3/4 to 1 inch thick. Handle the proofed dough carefully to prevent it from deflating any more than necessary.
Step 7: Cut out round muffins using a plain cutter.
Step 8: Brown the muffins in a pan in a small amount of oil or butter, cooking each side until nicely colored. Handle the muffins carefully at first, until both sides are browned. Clean out the pan with a paper towel between batches, or the cornmeal in the pan will burn and stick to the next set of muffins.
Step 9: Place the browned muffins on a parchment-line sheet pan and bake them at 350 degrees Fahrenheit for 15 to 20 minutes. The muffins are best served the day they are made.