Ingredients
•
SwissBake® T55 Flour – 1000g
•
le’sourdo® Durum Native – 100 g
• Cold Water (approx. 6°C to 8°C) – 320 g
• Whole Milk – 320 g
• Fresh Yeast – 60 g
• Fine Sea Salt – 22 g
• Sugar – 30 g
• Melted Butter – 65 g
• Semolina/Cornmeal – for dusting
Method
Ensure all ingredients are accurately weighed.
Start by gently melt the butter and allow it to cool slightly. In a spiral mixer, combine T55 flour, Durum Native, salt, and sugar. Crumble in the yeast. Add cold water and milk. Mix on low for 4 minutes, then on high for 6–8 minutes. In the final 2 minutes, gradually add melted butter. Dough should be smooth and elastic with a final temperature between 25°C to 27°C.
Transfer the dough to a lightly oiled, covered container. Bulk fermentation for 60 90 minutes at an ambient temperature, or until the dough has nearly doubled in volume. Roll dough to 1.5 cm thickness (approx. ½ to ¾ inch), cut with an 8 cm cutter. Prepare baking trays by generously dusting them with coarse semolina or cornmeal. Transfer to semolina-dusted trays. Proof for 30–45 minutes covered.
Pre-heat a heavy skillet or cast-iron griddle on low-medium heat (no oil). Griddle muffins 5–7 minutes per side until deep golden and internal temp reaches 90°C to 95°C (195°F to 205°F). Cool fully on wire racks. Split using a fork for best texture before toasting.
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