Jenn wrote:

>[...] What is the purpose of keeping it 12 hours
>in the refrigerator, though? [...]
> =20
>
Hi Jenn.

It hydrates the flour (swells with the liquid) and relaxes any gluten.

And that is the method the bakers did it traditionally.

I'm pretty shure your muffin tins work just fine.

Copper or beeswaxed wood will make for a crisper crust.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20