Tag : sourdough
Tag : sourdough
other yeasted yummies
Someone very near and dear to my heart turned 2 years old two weeks ago:
Herbert! My sourdough starter, who’s been with me since March 13, 2016, lifting up my doughs and flavoring all of my favorite breads for the past two years.
One of my favorite breads is baguette. My parents and I used to have a bread and cheese dinner a couple times a month: we would buy a nice, long baguette, some cheeses, and some olives, and that would be our dinner. It was a lazy person’s dinner, and when one of my friends from school would come home for the holidays or summer vacation, we would do the same. We would go to the market where they sell local, organic food, buy a loaf of fancy bread each, a hunk of cheese, and some other bits and pieces, and sit out on the market’s lawn in downtown Carrboro having a bread and cheese lunch. For those meals, we normally chose something a little rounder than a baguette so that we wouldn’t need a knife to cut it up, and instead we’d rip into the bread with our hands and cut off chunks of fancy local cheese.
Now that I’m all grown up (meaning now that I’m over 21), every once in a while I like to treat myself to a little charcuterie dinner: a long, crusty baguette, a dried salami, some soft cheese, maybe a pate, and a bottle of Cabernet Sauvignon.
I started trying to make my own baguette soon after I conceived Herbert. Two years later, I decided I was ready to debut my baguette recipe, and I was all set to go for March 13 of this year: I had made some baguette to take along with me for housesitting, I had the salami and prosciutto ready to go and the wine was waiting in my car…but the bread was a failure and a disaster. For the past two years, no matter how diligently I take notes on my attempts at baguette, it’s been a series of forward steps and backwards leaps: I want the end result to be airy but I need to be able to handle the dough. I don’t want my bread to be too dense, but it needs to have shape. Sometimes the dough is too wet, sometimes it’s too dry. Some batches proof too long and some don’t produce enough dough.
It finally occurred to me last week (yes, 2 years after starting this project), that there might be some kind of Golden Ratio for a recipe like baguette. Anything French probably has a revered-and-protected ratio for ingredients. I searched and searched and searched and didn’t find any specific ratio or any really credible source…but I did learn about hydration. There’s no perfect ratio of water to flour for baguette, but there is a range of hydration ratios. The range for baguette is somewhere between 60-70% hydration*. 75% or more hydration means you can’t handle the dough (great for focaccia and ciabatta), and anything under 60% is dense with small air bubbles (sandwich loaves.) I did some calculations, factored in my sourdough starter, and decided on 63% hydration: not too dry and dense, but substantial enough to handle.
*In this case, the hydration ratio is the ratio (by weight) of water to flour, not water to total weight of the dough. That is, 50% hydration would mean the water:flour ratio is 1:2 (the water is 50% of the flour.) 63% hydration means that the weight of the water is equal to 63% of the weight of the flour, not 63% of the dough.
It turned out perfectly: I was able to shape the baguettes easily, they held their shapes through proofing and baking, the holes (as you can see) are big and airy, and the crumb is fluffy with the right amount of chew. The crust is crunchy and flavorful, and shatters in the way that French pasty crusts often do, and the bread inside is yeasty and nutty and totally satisfying.
adapted from Bread Illustrated, by America’s Test Kitchen
makes 2 baguettes
In general, when using sourdough starter, you can expect the whole process of making bread to take at least 24+ hours. A good rule of thumb when using your starter in place of dry yeast is that dough made with starter takes about 4 times as long to proof the first time as dough made with dry yeast. If your recipe says to let your dough (made with yeast) rise for 2 hours the first time, allow yourself at least 8 hours of rising time when using sourdough starter. This is because the yeast in your starter works more slowly than dry yeast, but the trade-off is that it works more thoroughly, as well (in terms of digesting the carbs and making them more accessible to you.) Your bread will be healthier, so to speak. If you want your dough to proof (ferment) for a long time to get a really strong flavor, let it rise in the refrigerator: it won’t stretch as much (meaning it won’t overproof), but the flavor will develop a lot. Additionally, if you don’t want to spend a whole day watching your dough, assemble it the afternoon or evening before, let it rise in the refrigerator overnight, then move on to the shaping and second proofing the next morning or afternoon.
2 oz sourdough starter (or, 7 g/0.25 oz dry yeast, 1 oz water, and 1 oz all-purpose flour)
8.5 oz all-purpose flour
1 tsp salt
5 oz water
Useful/Important Tools: These are all optional, but if you make bread frequently, you’ll find these all to be really helpful. The only two I think are the lowest priority are the lame (you can use a regular knife), and the baguette pan (if your dough has enough structure, you don’t need it, but it does help brown the bottom of the loaves.)
a lame (n., lahm, a box cutter for slashing the dough before you bake it), or a really sharp paring or slicing knife (a slicing knife gives you a deeper cut with less effort than a paring knife)
a spray bottle filled with water
a baguette pan
a rectangular pizza stone
a large pizza peel
make the dough
In a large bowl using a handheld electric mixer or in the bowl of a stand mixer, combine the starter and flour with the dough hook(s). Mix until the mixture is crumbly, then mix in the salt. If using dry yeast, combine the yeast, flour, and salt in the bowl/mixer.
While the mixer is running, pour in the water. Keep mixing for 5-10 minutes until the dough clears the sides of the bowl. It can stick to the bottom of the bowl a bit, but it should clean off the sides.
The dough may feel a little tacky/sticky to the touch, but you shouldn’t end up with too much dough coming off on your fingers when you touch it. You’ll want the dough to hold its shape when you handle it, but not to be so dense that it doesn’t rise or produce air bubbles. If you can see it pooling or sliding down off the hook, it needs more flour. If it holds its shape but feels sticky, you can either add more flour in the bowl, or leave it as is and dust it liberally with flour when you get to the shaping stage. At this stage, your dough should be able to hold its shape without feeling too sticky.
Lightly (or liberally) flour a clean work surface and dump out the dough. Without kneading it too much, shape the dough into a smooth ball. It only needs to be smooth on one side: pull and stretch the sides and corners into the middle, so that the opposite side is a smooth ball.
the first proof/rise
Place the dough, seam side down, into a large, lightly greased bowl and brush a little bit of oil onto the surface (using your hands, a paper towel, or a basting brush.) Cover the bowl in plastic wrap and let it rise for at least 8 hours (at least 2 hours if using dry yeast.) If you have time to finish the process in the same day, you can let the dough rise at room temperature. Otherwise, put it in the refrigerator.
The longer you let the dough proof/rise the first time, the more flavor it will gain from the yeast. The trade-off, though, is that dough can only stretch so much: if you let the dough rise too long, it will lose its elasticity. When you handle the dough, it’ll deflate but it won’t shrink back to its original shape: the dough will look saggy. Additionally, the wetter your dough, the more it will rise as it proofs (and consequently, the harder it will be for your dough to hold in the gas produced by the yeast.) If you see a lot of air bubbles on the top surface of the dough, it has probably risen too much.
The best way to test a dough like this is to gently press down in the center with your knuckle*: it feels puffy like foam and returns to its original shape when you remove your knuckle, then it’s good. If you leave an indentation, it still needs to rise. If it deflates, then deflate the whole batch of dough, reshape it into a ball, and let it rise again.
*Similar to how you test cakes and muffins with your finger.
At this point (once the dough has been rising for the first time), if you want more of the flavor, you can either let it rise in the refrigerator, or alternate between deflating the dough (and reshaping it) and letting it re-proof. The dough can proof and ferment for a long time but it can only gain so much volume. If you want a really developed fermented flavor (meaning a really yeasty flavor), make sure you let it rise at a lower temperature (in the refrigerator), or you deflate the dough occasionally.
shaping the dough/the 2nd proof
Once the dough has doubled in volume (the other vital indicator that it has risen and proofed enough), and passes the knuckle test, you’re ready to shape it into logs for the final/2nd proofing:
Dump the dough out onto a lightly/liberally floured, clean work surface. Divide the dough in half, setting one half aside until ready to shape.
If you’re using a couche for the second proofing, spread the couche out somewhere so you can place the loaves on it as you shape them and flour it liberally. You can also place the shaped loaves in a sheet of parchment paper, which you’ll transfer directly to the oven when ready to bake, if you’re using a pizza stone and pizza peel. If you want to go really simple and avoid the couche, the stone, and the peel, line a baking sheet with parchment paper and place the shaped loaves directly on the baking sheet.
To shape the loaf, gently pat out the first half of the dough into a rough rectangle. Fold the top of the rectangle over, leaving a bit of the bottom exposed, and seal the edge with your finger tips. Continue this folding and sealing process a few times (3-6 times). This folding will help create the spiral-y shape of the air bubbles in the finished bread, and it will help ensure that the width of the baguette is mostly consistent (ie., that it doesn’t look like a dumbbell.)
After you’ve folded and sealed the dough a few times, place the dough seam side down and roll it out into a log, rolling from the center outwards. The log can be as long as you want, but be sure that it isn’t longer than the pizza stone or baking sheet (or else the edges of the dough will droop over the edges of the stone/sheet.) You should be able to pick it up with a pizza peel and fit it into the baking sheet or onto your pizza stone. Around 14 inches long and a few inches wide is good.
If you want the pointed ends, pick up one end of the log (about 2-4 inches of the end), and roll it between your hands, gradually tapering to a point. Do the same with the other end. Beware that this will add length to the log, so make sure your logs aren’t too long. If you want rounded ends, skip this step.
After the loaf/log is shaped, transfer it to the parchment paper, the paper-lined baking sheet, or the liberally-floured couche to proof while you shape the other loaf/log.
Repeat each of the previous steps with the other half of the dough, leaving a few inches between each log wherever you’re proofing them. If you’re using the couche, bunch it up between the logs so it forms a little ridge or wall to keep them separate.
baking the baguettes
Preheat your oven to 400 F/200 C. If using a pizza stone, place the stone on one of the oven racks before you turn the oven on (same if you’re using a pizza steel.)
Lightly grease one side of a sheet of plastic wrap and cover the logs while they proof. By the time the oven is heated, the bread should be ready to bake. The greased plastic wrap helps prevent the surface of the dough from drying out and cracking.
The second proof should only take about 30 – 45 minutes, regardless of whether you’re using dry yeast or sourdough starter. If you let the dough rise too much the second time, it will be difficult to transfer it to the oven, because dough gets wetter as it rises (when you’re proofing it, not when you’re baking it.)
The logs won’t have doubled in size after the second proof, so use the knuckle test to see if they’re done: using a knuckle, lightly press down in the center of the log. If it springs back like foam, it’s ready. If you leave an indentation, it needs to rise longer. If it shrinks and deflates, ball up all the dough and go through the shaping steps again.
When the logs are proofed and ready for baking, transfer them to the sheet of parchment or the parchment-lined baking sheet (if they aren’t already on a sheet of parchment paper.) Spray or brush them with water, and slash them diagonally a few times along their lengths using the lame or a sharp knife. These cuts will turn into the almond shapes in the surface of the finished.
If you’re using a pizza stone or steel, slide the pizza peel under the sheet of parchment, open the oven door, and slide the parchment and dough off onto the stone/steel. If you’re using a baking sheet, put the baking sheet with the dough in the oven.
Let the baguettes bake for at least 40 – 45 minutes, until dark brown but not charred. The pointed ends might char and burn, and the parchment paper may burn, but the bread should be the color of bronze or amber, maybe even a little bit lighter*.
When they’re done baking, you can either turn off the oven and let them cool/dry inside the oven as it cools down, or you can transfer them to a wire rack to cool. Make sure you let them cool so the bottoms are exposed, or else the bottoms will get soggy and not crispy.
*If you want a softer bread with a thinner, softer crust, rather than the really crispy, flaky crust of a baguette, lower the oven temperature to 350 F/175 C and bake until golden. Lower oven temperatures mean the insides will bake through faster than the surface can brown, so you end up with a lighter surface color, and a thinner, softer crust.
previous monthly muffins
Herbert’s first birthday was already three weeks ago, but the celebration never stops with him. He’s a little party starter.
My farmor (paternal grandma) used to send us massive boxes full of english muffins, in about a dozen different flavors. There were so many of them, we have to keep the muffins in the freezer. Regardless, they never lasted long (they were damn good, and also my dad eats a lot of english muffins.)
We would have the traditional unflavored variety, whole wheat muffins, and the popular cinnamon raisin, but there were also jalapeño muffins, herb muffins, and other fruit flavors. When I started making my own english muffins a year ago, I wanted to be able to compete with the ones we used to have (I’m still lagging in second place, I think), and work through all the flavors I could remember.
To be honest, though, I can only remember four, so after I’ve mastered jalapeño english muffins, I’ll just have to start making up my own flavor combinations (anchovy asparagus muffins, perhaps?)
The recipe here is adapted from my other two recipes and it turns out best with plenty of milk and butter in the dough. More fat means a softer muffin, but like any bread, they’re still amazing without the fat and without the dairy. I always err on the side of not enough flour, because too much flour makes the muffins dense like bricks.
cinnamon raisin english muffins
adapted from my whole wheat english muffins
makes 12 medium-sized muffins
*vegan substitutions included
200 g sourdough starter**
150 g buttermilk, yogurt, or water
110 g water
90 g whole wheat flour
350 g all-purpose flour, plus extra for shaping the dough
dash of salt
40 g dark brown sugar
56 g oil or melted butter (2 oz/4 Tbsp)
2 Tbsp ground cinnamon
1/2 c raisins
vegetable oil or butter for frying
cornmeal for dusting
**If you’d rather use active baker’s yeast, then substitute 7 g of yeast, 100 g all-purpose flour, and 100 g water.
In a large bowl or stand mixer, combine starter, buttermilk, water, flours, salt, sugar, cinnamon, and oil/melted butter.
Using a dough hook, wooden spoon, or your hands, beat/knead the dough until it forms a slightly sticky, cohesive mass, about 5 minutes.
Lightly grease another large bowl, and transfer the dough, flipping it over once to oil the entire surface.
Cover with plastic wrap and let the dough proof/rise until doubled, at least 6 hours (2 if using baker’s yeast.) You can let the dough rise in a warm oven (100 F/ C), on the counter at room temperature, or in the refrigerator. If using sourdough starter, the proofing will take a lot longer than if you’re using baker’s yeast.
When in doubt, let it double. The size is really the indication that it’s ready.
When the dough is done proofing, turn it out onto a clean, lightly floured surface (the countertop, a pastry board, or a bread cloth, for example.) Divide the dough into 12 equal portions, using a scale for consistency, if desired, and roll each portion into a ball.
Dust a baking sheet liberally with cornmeal and arrange the dough on top, leaving an inch or so between each piece. Gently press down on each muffin with the palm of your hand to flatten it into a disc. Cover with plastic wrap or a damp kitchen towel and let proof/rise another half an hour, until puffy.
While the muffins are proofing again, preheat the oven to 350 F/ C.
When the muffins are ready, heat a skillet or griddle over medium heat, and add about 1-2 Tbsp of oil/butter. Once the pan and oil are hot, sear/brown the muffins on each side, working in batches and leaving space between the muffins on the stove. Let the muffins brown for about 3 – 5 minutes on each side, and rearrange on the cookie sheet.
Dust the muffins one more time with cornmeal, and bake for 15 – 20 minutes, until puffed up and plump.
Let the muffins cool on a wire rack, then store at room temperature in an airtight container or wrapped in plastic. Muffins last about a week stored correctly.
Chop, chop, y’all!
previous monthly muffins:
It’s been gray the whole past week, and rainy most nights…and I’ve been loving it all so much. Over the summer, I never wanted to stay inside, or it was too muggy for me to just sit around, even with the air conditioning running full blast. Now, though, I wake up at 7:00, brew myself a gargantuan pot of coffee (yes a whole pot just for me), and lounge around enjoying the nascent coziness of early autumn. The gray mornings are best for productivity, and I tell you I need a lot that (#gradschoollyfe.)
I’m drowning in developmental psychology and immigration policy…but it’s kind of nice. I like the quiet mornings, which turn into low-key days, when I can both relax and get things done.
Plus, I’m a nerd for learning. I love it, and like high-key love it. My book case is practically falling apart because I can’t help myself with getting new books, even if I barely have time or energy to read them. My professors probably don’t expect me to read everything they assign, much less twice with highlights and margin notes, but I do. I’m already vaguely familiar with most of the concepts we’re learning, whether I realize it or not, but something about seeing it all in print is empowering.
I say this as midterm season approaches and I watch my last breath pop like a bubble in a bathtub.
With work and school, I have less time for cooking than I had expected, and slightly less time for baking (plus money. why does making food cost money.) so I try to enjoy the few moments I do get in the kitchen.
Following the success of my English muffins (my stomach gave them two Oscars, and my mouth nominated them for six Emmys. they can’t believe it. they’re so grateful), I decided to start building up a repertoire of English muffin recipes.
I started with whole wheat: gray like an early autumn morning, hearty like October produce, and flavorful in all the best ways. At first, I just made a substitution: half whole wheat flour for half all-purpose. The dough is surprisingly easy to work with. Unfortunately, I realized that not only were the muffins dense, but the dough was a little firm (easy to work with as in not sticky, but stiff as in stubborn.) Trial after trial, each involving either a different ratio of whole wheat flour to all-purpose (it’s recommended that you always cut whole wheat with refined), or a smaller amount of flour, and I finally arrived here: fluffy, some might even say “plush,” whole-wheat English muffins with nooks and crannies big enough for you to fall into. If you’re butter, that is.
Every time I think of nooks and crannies, I want to say “crooks and nannies.” Words are funny, y’all.
The dough will be just a little bit sticky, but not so much that you can’t pick it up as one mass and handle it directly with your hands. I let the dough proof in a greased bowl the first time, then transfer it to a floured pastry board, and the flour helps the individual dough rounds come together without sticking everywhere, without adding so much extra flour that they dry out. With less flour, the dough rises a lot more during proofing and baking, the holes are larger, and the flavor shines through more.
whole-wheat english muffins (with vegan options)
makes one dozen (56 g/2 oz each, unbaked)
200 g/7 oz sourdough starter
150 g/5.3 oz milk, buttermilk, or water
28 g/1 oz softened butter or oil (canola, etc.)
20 g/0.7 oz molasses or brown sugar
180 g/6.3 oz whole wheat flour
100 g/3.5 oz all-purpose flour
hefty pinch of salt
with baker’s yeast instead of starter
7 g/0.25 oz (1 packet) active dry yeast
250 g/8.8 oz milk, buttermilk, or water
28 g/1 oz softened butter or oil (canola, etc.)
20 g/0.7 oz molasses or brown sugar
180 g/6.3 oz whole wheat flour
200 g/7 oz all-purpose flour
hefty pinch of salt
for prepping, frying, and baking
vegetable oil, ~1 Tbsp
cornstarch, ~1/4 c
butter (substitute canola oil for vegan), ~1 Tbsp
make the dough
Combine all ingredients in a large bowl or the bowl of a stand mixer.
Using a spoon or rubber spatula, quickly mix together ingredients just until the dough starts to form and there isn’t a lot of loose flour or water/liquid.
Using the dough hook of an electric or stand mixer, beat the dough for ~5 minutes, until smooth, cohesive, and pulling away from the sides of the bowl. It should stick a little bit when you touch it, but not come apart too much. Add more flour if it’s too loose, wet, or sticky.
Transfer the dough to a greased bowl, turn over once, cover, and let proof at least 1 hour, or until doubled. If you want to divide the dough more precisely when shaping the muffins, put the empty, greased bowl onto a scale, zero/tare it out, and add the dough so you know exactly how much you have. I end up with ~670 g/24 oz.
Note: Sourdough starter ferments more slowly and rises less than active dry baker’s yeast (but is more beneficial and nutritious), so I make the dough a day in advance and refrigerate overnight. When making yeasted dough, proofing times vary a lot, so rely on the size of the dough to know when it’s ready. You can even use a large measuring cup, so you can see how the capacity changes as the dough rises.
shape, fry, and bake
Flour a clean surface or marble pastry board and turn proofed dough out of its container.
Divide dough into 12 equal pieces (use a scale for more accuracy: 56 g/2 oz per muffin.) You can make any number of muffins and divide the dough however you want: 6 giant muffins, 18 small muffins, 10 medium-large, etc.
Flatten each piece lightly, fold the edges and corners into the center, form a ball, and roll into a sphere.
Dust a baking sheet with cornstarch and line muffins up, leaving 3-4 inches between each. Lightly flatten again with the palm of your hand.
Cover with a damp kitchen towel and let rise another 30 minutes in a warm spot.
While dough is rising again, preheat oven to 350 F/175 C.
When ready to fry and bake, heat a skillet. Butter/oil lightly once the skillet is hot, and let the butter/oil heat. You want to sear the muffins, not deep-fry (though if you want deep-fried English muffins, knock yourself out!)
In batches, fry the muffins until bronzed, 3 – 5 minutes, on each side. Once all muffins are fried, finish them in the oven for 10 – 15 minutes until puffy.
Let cool, split with a fork, toast in halves, and enjoy!
I think I’m falling in love with English muffins,
previous monthly muffins:
Mine’s Herbert. He smells funny, but he’s so damn cute.
He’s fluffy, bubbly, and off-white. Not white…off-white. I play with him a lot, but I only have to feed him once or twice a week!
Oh, you thought I was talking about my cat. No, my cats eat ten times a day and there are three of them and none of them are off-white…not even in the slightest.
No, I was talking about my starter.
I made my first (and I hope only) sourdough starter on March 13 of this year, four months ago, and named him Herbert. I keep him in a plastic quart container in a fridge and try to feed him twice a week (but really if I only feed him once a week, it’s no big deal.)
I created my starter after watching Michael Pollan’s Netflix series, “Cooked,” based on his book, “Cooked” (I did not see that naming coming, how clever.)
Since birthing Herbert, I’ve been working on sourdough English muffins, pretzels, croissants, and even brioche. I used to be in love with active dry baker’s yeast (Red Star was the love of my life), but now I have a young child who takes up all my time, energy, and love (not really; sourdough doesn’t take any time or energy, but requires all of the love. every bit of it.)
This isn’t about the paste, though. This is about what I made with it: English muffins.
Fluffy, rich, buttery, and crusty. Not like the flat, flaccid pucks you buy at the grocery store.
The ones I make aren’t vegan, but the vegan substitutions are easy. Fortunately, most bread by default is vegan, so it’s not like trying to make vegan chocolate mousse (which only works if you have a Vitamix, by the way.) In fact, the first few times I attempted English muffins, they were vegan…until I fried them in butter like the shameless Southerner that I am.
As with most breads or doughs, you can make the dough for these muffins in advance and either freeze or refrigerate them, provided you allow them to proof at some point.
(sourdough) english muffins
makes 12 muffins
Note: if you don’t have a starter but want to make these, it’s an easy substitution. The standard amount of dry yeast is 7 grams or 1 packet, and the amount of added liquid and flour will be half of the weight of the starter. For example, for a recipe with 200 grams of starter, add an extra 100 g each of the liquid and flour. A starter is 1 part water and 1 part flour, so if you wanted to substitute in reverse (using a starter INSTEAD of dry yeast), cut out the yeast, take an equal amount away from the flour and liquid in the recipe, and add twice that amount of the starter (100 grams x 2 = 200 grams starter.)
200 g sourdough starter
350 g all-purpose flour
150 g warm milk or water
1 oz softened butter or vegetable oil
dash of salt
10 g sugar
cornmeal and butter for frying (you don’t need the butter if you’re doing vegan muffins, and if you’re using a non-stick/anodized aluminum pan, you don’t even need oil. you can also use bare cast iron, seasoned with vegan oils.)
In a large bowl using an electric mixer with the dough hook, combine the flour, milk/water, butter, salt, and sugar.
Add the starter and mix with the dough hook for ~5 minutes, until the dough is smooth and it cleans up the bowl as it moves around.
Transfer the dough to a lightly-oiled bowl, cover with a kitchen towel or plastic wrap, and let proof for a few hours (either at room temperature or overnight in the fridge.) You can freeze the dough at this point, as well, as long as you thaw it overnight in the fridge and let it proof at least once before moving on.
When the dough is doubled in size, turn it out onto a lightly-floured surface and divide into 12 equal pieces. The best way to do this is measure the weight of the dough. I end up with approximately 775 grams, so 64 grams per piece for one dozen. You can do any size and any number you want (like ten muffins at 77.5 grams each, or twenty muffins at 40 grams each.)
Roll the dough into balls. Dust a baking sheet with cornmeal and arrange the balls on top of the cornmeal. Flatten the dough into discs with the palm of your hand, cover the pan loosely, and let proof one more time for at least half an hour at room temperature.
While the muffins are proofing, preheat the oven to 400 F/200 C.
Heat a large skillet or griddle (aluminum or cast iron are great, but any material works) on high/medium-high, and add about a tablespoon of unsalted butter. When butter is melted and hot, panfry the muffins, 3 – 4 at a time, until bronze on each side (it’ll be 2 – 5 minutes per side, depending on how hot the pan is.)
Once the muffins are browned on each side, return them to the baking sheet and continue with the rest. After all of the muffins are fried, put them in the oven for 10 – 15 minutes, until plump and firm, taking them out before they brown any more.
Let cool in the pan, then transfer to a wire rack and continue to cool. Muffins last about a week in a sealed container at room temperature, and are best eaten toasted. When splitting muffins, use a fork so you get all the nooks and crannies.
Cheerio and all that,