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jdyer
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The dough couldn't be simpler, with ingredients that you probably already have at home.
My method is basically no-knead and relies on a slow fermentation process to achieve the perfect texture and flavour.
The key is a high hydration dough that may seem scary at first to work with, but the muffins are shaped when the dough is cold from the fridge, minimizing its stickiness.
It's this extra moisture that creates tons of bubbles inside the muffins so that they're extra craggy once split, with dips and valleys that toast up to be extra crunchy.