foodgeek's diary


English Muffins

Posted by foodgeek on March 19, 2010 at 12:51 AM

I'm not usually a big fan of English muffins, but once I tried these...well, bye-bye Thomas', I'm making these from now on. These muffins were big on taste and stayed moist even when toasted. I learned this recipe at a bread baking class ("The Classics") at the Laguna Culinary Arts school, taught by Chef Diana Weber. This is definitely a keeper recipe. I served these muffins for a birthday brunch this past weekend and happy to say, everyone really liked them! So here you go...


Makes 18

Fermentation: sponge 15 mins.

Dough: bench rest 30n mins.

Proofing: 20 to 39 mins.


9 1/4 oz. whole milk

3/8 oz. active dry yeast

1 lb. pastry flour (I used whole wheat pastry)

1 lb. unbleached bread flour

12 grams baking powder

1 1/4 oz. granulated sugar

1/4 oz.  salt

1 1/2 oz. unsalted butter, room temperature

9 1/4 oz. water (baby bottle temperature)

Cornmeal, as needed


1. Heat the milk to 75°F (24°C). Stir the yeast into the milk until it dissolves. Mix in 7 oz. (210 grams) of the pastry flour. Cover and let the sponge ferment for 15 minutes.


2. Sift the remaining pastry flour and the bread flour with the baking powder. Set aside.


3. Place the sponge and all remaining ingredients in a bowl. Mix by hand or on low speed in a mixer witha dough hook for about 3 minutes to moisten the ingredients. Take out of the bowl and knead or continue to beat on high for about another 7 minutes until the dough is soft and somewhat sticky (add water or flour as needed).


4. Cover and let the dough rest for about 20 minutes. Punch down and rest for another 10 minutes.


5. Roll out the dough until it is about 1/2" to 3/4" inch thick. Cut the dough into circles with 3 1/4 in. cutter or English muffin rings. Place the cut pieces (with the rings) on cornmeal dusted sheet pans and proof for 20 to 30 minutes.


6. Place the muffins (rings and all) on a lightly greased griddle dusted with cornmeal and bake at 375°F (190°C) or on low on the stove top until golden brown, approximately 7 minutes per side. The muffins should sound hollow when tapped with the finger.




Let the muffins cool with the rings.



Pop out the muffins from the rings...voila!



...pried open with a fork to get the traditional nooks and crannies, then spread with butter and blueberry preserves...



total yumminess! Thank you Chef Weber!


Categories: Breads

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Reply Rosemary Mullally
12:41 PM on April 10, 2011 
Oh my God! I've got to find some muffin rings!
Reply Cherrie
11:56 PM on April 18, 2010 
Muffins look delicious. I've tried baking it once but I"m intrigued at how they turn out when cooked on the stove top.
Reply Ninette
3:27 PM on April 18, 2010 
Those look fab. I have the rings too since I bought them to make crumpet.
Reply foodgeek
1:02 AM on April 17, 2010 
Oh, and they were fairly inexpensive at Sur La Table. I can't remember exactly how much, but I believe a set of 4 was about $5, possibly less.
Reply foodgeek
12:53 AM on April 17, 2010 
kpckm says...
I prefer English muffin, i like it very much, i tried to make it a few months ago, but it is unsucessful cos I don't have the muffin ring, where do you buy and how much does it cost? I will try again if i have muffin ring

I got them at Sur La Table. You can make tuna cans or catfood cans into English muffin rings as well. They are about the right size. Just cut out the top and the bottom, take the label off and wash and you've got your rings.
Reply kpckm
12:54 PM on April 16, 2010 
I prefer English muffin, i like it very much, i tried to make it a few months ago, but it is unsucessful cos I don't have the muffin ring, where do you buy and how much does it cost? I will try again if i have muffin ring
Reply foodgeek
6:03 PM on March 29, 2010 
I'm not sure if it would affect it and if you would need to use a different amount. I know that the pastry flour is used to give it a cakier, more subtle texture on the inside.
Reply Trissa
5:47 AM on March 21, 2010 
Your muffins looks absolutely delicious - something I'd find in a great bakery! Question - can I just use all purpose flour instead of two different ones?

Geekus Maximus...

I'm not a professional cook or baker. My family will attest to that! I have had a reputation to be a bad cook, but I love good food so much that I resolved to learn and improve my cooking skills to have good food always at hand, without having to eat out. I get excited when I find a great recipe or bread formula and feel the need to share. So here is a chronolog of my successes (and sometimes failures) of my culinary exploits. Enjoy and chime in. Always happy to get some good insight!


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