English Muffins are perfect for brunch on a weekend, either with melting butter and jam, or with roasted asparagus and hollandaise sauce.
- 490 (3 1/2 cups) Janie's Mill High Protein Bread Flour
- 110g (1 cup)Silky Smooth Pastry Flour
- 6g (2 tsp) Instant yeast
- 6g (1 tsp) fine salt
- 420g (1 3/4 cups) milk + two tablespoons for adjustments
- 3 tablespoons cubed high fat butte
- 1 tsp sugar (optional)
- In small saucepan: warm milk slightly, take off heat. Add cubed butter, salt and sugar (if using). Set aside. The milk should soften the butter not melt it.
- In a mixer bowl; whisk the flour and the yeast together to blend. Pour in cooled tepid milk and butter mixture; make sure to scrape in any undissolved salt and sugar. Mix on slow with paddle attachment until the flour and butter is fully incorporated. The dough should be smooth and pulling away from the sides of the bowl - no more than two minutes. This should be a manageable but stretchy dough.
- Scoop dough up into a ball inside the bowl. Cover and allow to rise to almost twice it’s size. This can be up to two hours depending on the warmth of your kitchen. To check if it is ready: press a floury finger into the dough and if it leaves an indentation it is time to shape your muffins.
- Turn the oven on to 350F.
5. Carefully scoop out the dough so it slides gently out onto the counter. Rest for 5 minutes.
6. Pat the dough out into a circle about 1 1/2 inches thick. Cut into rounds- use a floury wide mouthed glass or a cookie cutter. Turn rounds over in the flour/semolina so both sides are lightly coated, then set on a baking sheet, cover and allow to puff back up while your oven heats.
7. Prepare two large cast iron pans, heavy bottomed pans, griddles or baking steels on the stove. When the muffins are puffy, place them on the pans, on medium to low heat, and cook each side for 15 minutes or until golden brown.
Cool slightly on a rack.
Enjoy straight away while still warm.
- A cooked muffin should be 190F on the inside. Often they are browned before they are completely cooked then I place them into the oven to cook a few more minutes. Be careful not to overcook in the oven--English Muffins should be soft and fluffy.
- When I create a recipe the first question I ask is; which of the Janie’s Mill flours or blend of flours will give the perfect result for you. I began the research into the right Janie’s Mill flour for these English Muffins by beginning with my old trusty the High Protein Bread Flour. They were great. Sifted Artisan worked well too and so did the Italian Pizza flour. But they were not quite perfect yet so on Bake Number Four I added some Silky Smooth Pastry Flour to the High Protein Bread Flour and magic happened, the muffins baked up lighter and airier and held their softness for longer. Once again the Pastry flour (Erisman wheat ) had brought the sparkle to the baking.
- Remember that each flour does weigh slightly differently so go here for the list of weights.
Posted on September 11 2021