360g whole milk
28g butter
43g honey
3g yeast
360g bread flour
35g whole wheat
6g salt
Scald milk - Bring almost to a boil for 30s-60s
Cool milk - Add butter and honey when warm. Add yeast when cool, if proofing
Mix - Combine and mix with dough hook on med (3rd click) for 8-10 min
- Scrape sides, will stop sticking to sides and coalesce around hook
Proof - Heavily oil bowl, proof until doubled
2nd rise - Put parchment on baking sheet. Oil parchment and sprinkle cornmeal
- Spread dough on parchment to ~.5"
- Oil 2nd parchment sheet and put on top
- Wrap in cellophane and fridge overnight
Cook - Pan to 3.5
- Punch out muffins w/cookie cutter
- Place in pan for 8-10 minutes, until not glossy. Mostly cooked through
- Flip, remove when brown