English Muffins

English Muffins - Bruno Albouze - THE REAL DEAL

English Muffins Recipe

Makes 20 x 1.5 ounces /45grams each
Poolish (liquid levain)
1.5 cups (200g) bread flour
0.8 cup (200ml) lukewarm water (82ºF/28ºC)
0.4 cup (100ml) lukewarm milk
1 Tbsp (12g) sugar
1 tsp (5g) instant yeast.

Mix all ingredients together. Cover and let ferment for 90 minutes until it bubbles and cracks appear from the center.

Final Dough
1 ea. (50g) egg
2.3 cups (300g) all-purpose flour
1 Tbsp (12g) salt
3 Tbsp (50g) butter, room temp
Semolina or cornmeal for dusting.

Add the egg in the poolish and transfer in mixing bowl, add remaining ingredients and mix to combine on low speed for 2 to 3 min. Scrap down sides of the bowl. Increase speed to medium-high and continue mixing until dough comes off; about 6-7 minutes. On a floured work surface, split dough in half and shape into logs. Devide each log into 10 equal portions on floured work surface. Shape into tight rounds and place in greased english muffin rings. Cover and let proof for 45 to 60 minutes. Dust with semolina or cornmeal, top with parchement and another tray in contact.

Bake at 450ºF/230ºC for 15 minutes (swap tray half way through if stalked). Afer 15 min, uncover and bake again for a few more minutes if necessary. Cool. English muffins can be wrapped up and refrigerate for up to 3 days of kept frozen for up to a month.
Slice and toast before serving. Enjoy!

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