English Muffins
Updated:
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
- Mix dry ingredients together. Mix in all wet ingredients.
- Cover and let proof until double (4-5 hours).
- 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.
- Spoon out 75 g portions. Tidy up the shape of the muffins.
- Cover tops with cornmeal.
- Refrigerate for 12-42 hours.
- Preheat griddle to 325 F (160 C).
- Grease griddle.
- Carefully transfer muffins to the griddle.
- Cook for 8 minutes on each side.