70th bake. 11/29/21. Muffins: SOTSOT in a clay pot.

70th bake. 11/29/21. Muffins: SOTSOT in a clay pot.

Nov. 29, 2021.  

Soaker: 

  • 11 g old fashioned (thick) rolled oats. 
  • 11 g quick oats. 
  • 20 g whole chia seed. 
  • 5 g poppy seeds. 
  • 11 g corn meal. 
  • 200 g bottled filtered water, at room temp.
  • 1/4 cup (4 tbsp) (82 g) honey. 

Dry ingredients:

  • 28 g Patel brand stone-ground WW durum flour. 
  • 22 g Sher Brar brand roller-milled WW durum flour, “Fiber Wala.” 
  • 25 to 30 g (forget the exact amount) durum semolina, Swad brand.
  • 112 g Bob’s Red Mill stone-ground WW flour. 
  • 50 g Arrowhead Mills organic AP flour. 
  • 56 g Sharbati Gold WW flour, Swad brand.
  • 5.3 g salt. 
  • 1 tsp pumpkin pie spice, Kroger brand. 
  • 1/2 tsp ground ginger. 
  • 1/2 tsp whole fennel seed. 
  • 1/2 cup (45 g) fat-free powdered milk, Kroger brand. 
  • 25 g dry shredded coconut. 
  • 25 g almond flour (blanched).
  • 2 tsp baking powder (After cutting one open, I think it would have been better to use 3 tsp.) 

Wet:

  • 150 g bottled filtered water at room temp.  (After cutting one open, I think it could have used 50 to 70 g more water.) 
  • 30 g peanut oil. 
  • 20 g grapeseed oil.  

Mistakes: I forgot to add and disperse the baking powder in the dry ingredients. I slowly folded it in after mixing the soaker, the final water and the other dry ingredients, but before adding the oil.

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Baking:  Pre-heated the oven and a baking stone to 375 F.  Did not pre-heat the pots. Placed aluminum foil (shiny side up) on the baking stone. Placed pots on the foil. Baked at 350 F for 48 minutes.

 

 


 


 


 


 

This was removed from pot and cut open before it cooled:

 

 

This one was allowed to cool first (3 photos):

 


 

Allowed to cool first, ran a knife around inside, and pryed the knife tip against the bottom of the muffin. It did not leave too much residue: