The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

can you bake bread recipes into muffins

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jdchurchill's picture
jdchurchill

can you bake bread recipes into muffins

i suppose this is a vague question as i am sure many recipes can be adapted to different shapes.  but what i have in mind is a sourdough banana muffin concept and all i can really find is sourdough banana bread recipes.  there is even one on this site.  so my question is this:  what do i have to do to modify a recipe that is for bread to do muffins?


 

Dillbert's picture
Dillbert

 


you put in it a muffin tin.


seriously, it would be unusual for something like banana bread to need modification.

jdchurchill's picture
jdchurchill

this is kinda what i thought but i just needed some validation


thanks

mrfrost's picture
mrfrost

Not much different than making "rolls" from a loaf bread recipe.


The only modification would be the obvious, of taking small pieces of the dough to form rolls. And maybe not so obvious, but you would bake for a much shorter period.


Sounds to me that you are mainly talking about "shaping dough", and while there are traditions here, one can also do as one pleases.


Here, I took some cinnamon roll dough, added dried blueberries, rolled into little balls, and baked as clover leaf rolls(in a muffin tin):


jdchurchill's picture
jdchurchill

perfect that is what i was planning and as stated above was just looking for a bit of validations

flournwater's picture
flournwater

"Muffins" are typically more cake like than bread.  Muffins are usually made using a batter, while bread is made from a dough.  The bread "muffin" would be more in the order of a "roll".   People do, however, bake "rolls" in muffin tins.

jdchurchill's picture
jdchurchill

so does this mean i should take whatever i want my ingredients to be and do the baker's math to compute a higher (perhaps) hydration than the "bread" recipe would have? 


i was gleaning the bread bible and the range of muffin hydration is quite wide.  but i guess i sorta know what it's supposed to look like so i could just by gosh and by golly (with measuring) to get it where i think it should be and then see what that really is with math later.  eh?

flournwater's picture
flournwater

Muffin dough (batter) requires gentle handling.  Muffin dough (e.g. English muffins) are less sensitive.  Although I wouldn't prepare English muffins in a muffin tin, I see no reason why you couldn't try using a similarly hydrated dough in a muffin tin to see how it works.  My hydration level for English muffins runs approx. 73% (with 3% of that being sugar  -  a liquid ingredient) but I've never baked them in any fashion except the traditional stove top griddle/cast iron pan and finishing in the oven.


Sorry, I don't own a "Bread Bible" so I'm unacquainted with the specifics of your references.

jdchurchill's picture
jdchurchill

oh its the bread bible by rose levy beranbaum which is sometimes bantied about on this site.  anyway i think i'm oriented in the right direction here and thanks y'all!