Daisy Lane Bakery English Muffins

RECIPE

Servings About 2 Dozen| Prep Time 30 minutes | Total Time 2 1/2 hours

INGREDIENTS 

6 ½ cups (780 g) bread flour [If you don’t have bread flour you can use 754 g all-purpose flour and 32 g vital wheat gluten).

1 ½ Tablespoons active dry yeast

1 ½ Tablespoons kosher salt

1 teaspoon diastatic malt powder

3 c. (709 ml0 warm water  (cold water, heated up in microwave)

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¼ c. – 1/3 c. Cornmeal – fine/medium

1/4 c. - 1 c .Additional all-purpose or bread flour to handle dough while forming the english muffin rounds

DIRECTIONS

[Pre-heat oven to 450 degrees F.]

1.     In a large bowl, mix the Flour, Active Dry Yeast, Salt, and Malt Powder together in large bowl.

2.     Add the 3 cups warm water and using a fork or wooden spoon, combine until there are no dry patches.  It will be sticky and scraggly looking.

3.     Cover tightly with plastic wrap and place in warm area.

4.     Let sit for approximately 1-1 ½ hours, or until doubled in size.

5.     Preheat oven to 450.

6.     Prepare wooden counter surface with flour.

7.     Place the dough on counter and divide into evenly sized pieces. I like larger english muffins and generally weigh out 100 gm size pieces, although I’ve made smaller ones (80 g). Using all-purpose or bread flour, as needed, to handle the dough, form round ball-like pieces with the dough brought underneath, like a little bun shape.  The dough will be a little sticky, but that’s okay.

8.    Cover each side of the round with cornmeal. You will do this by gently pushing the dough mound onto a parchment paper lined sheet pan that has been covered with the cornmeal.  Pieces should be approximately 2 inches apart, so that they don’t touch.  If you have english muffin rings, place them around the dough mounds while you wait to cook them on the stove top.

9.     Cover the dough pieces with a clean towel and let rest for 5 minutes.

10.  They will begin to puff up a bit.

11.  Begin by grilling the first one that you formed. Grill them each on a hot griddle pan (no oil, no butter), on both sides, then place back onto a new parchment covered sheet pan.

12.  When all have been baked on the griddle, place the sheet with the toasted muffins into oven for 10 – 15 min (depending on the size) until done.