Sort ingredients
nmwillis78
QR Code
Listen
Pdf
Before bed – Blend the wet ingredients: Add 150 g cottage cheese, 70 g egg whites, and 50 g milk to a blender. Blend until completely smooth with no curds remaining.
Mix the dough: Pour the blended mixture into the bowl of a stand mixer fitted with a dough hook. Add 400 g flour, 100 g active starter, 20 g honey, 35 g melted butter, and 8 g salt. Mix on medium-low speed for about 5 minutes until a smooth dough ball forms.
Bulk ferment overnight: Place the dough into a greased bowl, cover, and let it ferment on the counter for 8–10 hours.
In the morning – Divide and shape: Turn the dough onto a lightly floured surface. Divide in half, then into fourths, then into eighths for 8 muffins. To shape: Pull the edges of the dough ball into the center, flip seam-side down, and roll gently in a circular motion to build tension. Flatten slightly into hockey-puck shapes. Coat both sides with cornmeal and place seam-side down on a parchment-lined baking sheet.
Proof: Cover with a lint free towel and let rise in a warm spot for about 2–3 hours.
Cook: Preheat a 12-inch cast-iron skillet to 350 °F. Lightly oil the pan and cook 4 muffins at a time. Cover with a lid and cook 5–7 minutes per side.
Cool: Transfer to a wire rack to cool completely before slicing.