English Muffins

less than 1 minute read

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I adapted this recipe from Serious Eats. It’s a no-knead, slack bread dough.

Ingredients

Ingredient Baker’s Percentage Serving size for 6 (g)
Flour (bread) 100% 210
Milk 80% 170
Honey 24% 50
Egg white 10 20
Instant yeast 1% 2
Salt 2.5% 5

Technique

  1. Mix dry ingredients together. Mix in all wet ingredients.
  2. Cover and let proof until double (4-5 hours).
  3. Cover a baking sheet with an even layer of cornmeal. Be generous here, there needs to be enough buffer for when the dough sinks in.
  4. Spoon out 75 g portions. Tidy up the shape of the muffins.
  5. Cover tops with cornmeal.
  6. Refrigerate for 12-42 hours.
  7. Preheat griddle to 325 F (160 C).
  8. Grease griddle.
  9. Carefully transfer muffins to the griddle.
  10. Cook for 8 minutes on each side.

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