International School of Baking
English Muffins
Ingredients
| Ingredient | Lbs | Grams | Bakers % |
|---|---|---|---|
| Sourdough Starter (fed 3 hours before use) | .50 | 227 | 20% |
| Bread Flour (medium) | 2.50 | 1134 | 100% |
| Milk Powder (non fat) | .10 | 45 | 4% |
| Yeast saf Gold | .01 | 4 | .8% |
| Sugar | .06 | 27 | 2.4% |
| Baking Soda | .005 | 3 | .4% |
| Baking Powder | .005 | 3 | .4% |
| Malt Vinegar (malt vinegar only—see note below) | .05 | 22.6 | 2% |
| Shortening or Butter | .05 | 22.6 | 2% |
| Water (as chilled as possible, 36˚) | 1.70 | 771 | 68% |
| Salt | .06 | 27 | 2.4% |
Tips
USE A DELAYED SALT METHOD Place all ingredients except salt in the bowl of a 20 qt. mixer, fitted with a dough hook. A half batch can be made in a 5 qt. mixer.
DO NOT pour the vinegar on the sourdough starter or the yeast as it is being placed into the bowl. Vinegar will kill yeast spores if it comes in direct contact.
Instructions
- Using the Delayed Salt Method, place all ingredients except salt in the bowl of a 20 qt. mixer, fitted with a dough hook. A half batch can be made in a 5 qt. mixer. DO NOT pour the vinegar on the sourdough starter or the yeast as it is being placed into the bowl. Vinegar will kill yeast spores if it comes in direct contact.
- Mix for 6 minutes on low speed.
- Add salt, continue mixing for an additional 12 to 15 minutes on medium speed of a 3 speed mixer, or until good gluten has been broken down. This creates the crum structure of an English muffin.
- It becomes a very loose, soft and sticky dough. The sticky quality is created through the 'over-mixing' process.
- Pull dough from bowl, cover and let rest for 1 hour and 45 minutes at room temperature.
NOTE: The dough can be refrigerated and retarded overnight at this point but the proof will be twice as long the next day. A longer proof will give a more intense flavor.
- Scale dough from .22 lb to .26 lb (99 g to 118 g). Mold by machine or by hand (using fingertips on a dry, no floured surface) into round balls.
- Prepare a sheet pan by sprinkling cornmeal or durum flour lightly over the surface.
- Place the round dough balls on sheet pans 2 inches (50 mm) apart.
- Using the flat palm of the hand, dusted with cornmeal, flatten the balls into muffin shapes by pressing down to 3/4 inch (20 mm) in thickness.
- Proof in proof box for 30 minutes.
- Heat setting, about 330˚ƒ, pre-heat cast iron griddle (grill) or like surface.
- Lift the dough rounds with spatula, onto the griddle spaced 1 inch (25 mm) apart.