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Chestnut Muffins
- Makes
12
English muffins - Difficulty
Medium
- Ready in
2 hr 30
Published 2016
Simon originally created these chestnut flour English muffins when he was a member of a now-disbanded bakers’ collective, which ran a fortnightly stall at a farmers’ market in Stoke Newington, east London. He says that they always used to “stash some away for a post-market toasting, spread with chestnut purée if possible!”
Ingredients
115 g 4 oz ½ cup
Method
- Mix all of the dough ingredients together thoroughly. Cover and leave to rest at room temperature for 15 minutes, then knead for about 10 minutes. Cover and leave to prove for 1 hour, then give the dough a single fold. Cover and leave to prove in the refrigerator overnight (12–14 hours).
- Remove the dough from the refrigerator about 2–3 hours before baking. Afte
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