English Muffin Recipe

A classic English muffin recipe using a poolish pre-ferment for superior flavor and texture, cooked on a skillet and finished in the oven.

Serves 16 · Metric units · Prep 12 h · Cook 15 min

Ingredients

• Bread Flour (for poolish)190 g
• Water (for poolish)180 g
• Dried Yeast (for poolish)0.3 g
• Green Bread Flour575 g
• Water (for dough)360 g
• Dried Yeast (for dough)9 g
• Granulated Sugar14 g
• Salt12 g
• Unsalted Butter28 g
• Cornmeal (optional)0

Method

1. Combine the first measure of water (warmed to 35 to 45 °C (95 to 113 °F)) and yeast and let stand for about 5 minutes to prove until slightly frothy. — 5 min
2. Add the yeast mixture to the first measure of flour and stir to form a sticky paste.
3. Cover the poolish and place it in the refrigerator for 2 hours. — 2 h
4. Remove the poolish from the refrigerator and let it stand at room temperature for another 8 to 10 hours. — 9 h
5. The following day, prepare the main dough by combining the second measure of water (warmed to 35 to 45 °C (95 to 113 °F)) and yeast together.
6. Grate the cold butter into the flour and work it through with your fingertips.
7. Place the water and yeast mixture, the poolish, and the flour and butter mixture into the bowl of a stand mixer.
8. Add the sugar and salt on top, then mix with the dough hook attachment on low-medium speed until combined.
9. Continue mixing for about 4 minutes, scrape the bowl, and mix for another 2 minutes (about 6 minutes total mixing time). — 6 min
10. Spray a bowl lightly with pan spray, add the dough, cover with plastic wrap, and set in a warm spot to double in size.
11. Turn the dough out onto a lightly floured surface and fold it over onto itself like a letter.
12. Cover with plastic and allow to rest on the work table for 15 minutes. — 15 min
13. Roll the dough to about 13 mm (1/2 in) thick, forming an approximate 25 cm x 28 cm (10 in x 11 in) rectangle.
14. Dust with cornmeal to prevent sticking. Cut the dough into a 4 x 4 grid to get 16 equal-sized muffins, and place them onto a sheet pan lined with parchment or a silicone mat.
15. Preheat the oven to 220 °C (475 °F) on the fan setting and heat a large skillet on the stove. (220°C)
16. Cook each muffin on the hot skillet to brown both sides before baking.
17. Transfer the muffins to a baking sheet and bake for 6 to 8 minutes until fully baked and golden brown, or until the internal temperature reaches 96 °C (205 °F). (220°C) — 7 min
18. Cool completely before slicing and serving.