|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...
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!