Chestnut Muffins

Let's Cook

1. Step 1.

   Mix the white sourdough starter, plain yogurt, water, chestnut flour, white bread flour, and salt together thoroughly in a large bowl. Cover and let rest at room temperature for 15 minutes.

2. Step 2.

   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Cover and let prove for 1 hour at room temperature.

3. Step 3.

   After 1 hour, give the dough a single fold: gently stretch and fold one side over the center, then repeat from the other three sides. Cover and refrigerate overnight (12–14 hours) for the second prove.

4. Step 4.

   Remove the dough from the refrigerator about 2–3 hours before baking. After 1 hour at room temperature, give the dough a double fold (two sets of folds). Let it relax for at least 15 minutes.

5. Step 5.

   Dust the work surface generously with rice flour or semolina. Roll the dough out to about 1cm (½in) thick. Using an 8.5cm (3¼in) cookie cutter or ring, cut out circles. Gather the offcuts, dust off excess flour, press together, let rest briefly, then re-roll and cut more muffins until all dough is used.

6. Step 6.

   Dust the unbaked muffins with additional rice flour or semolina. Cover and let prove at room temperature for 1 hour.

7. Step 7.

   Heat a griddle or heavy frying pan over medium-high heat. Place 3 or 4 muffins in the pan and cook for about 10 minutes, lifting with a spatula every few minutes to check they are not over-browning. Flip and cook for another 5 minutes until browned on both sides.

8. Step 8.

   Transfer the cooked muffins to a wire cooling rack. Once cool, split, toast, and butter as desired.