Hello Bakers,
Here is Episode Two of Why Did I Buy This? Or WDIBT? It’s all about English Muffins and English muffin rings. !Homemade English Muffins are worth the effort. If you have these English muffin rings then you are halfway there. And they can be made with out the rings as well. But the rings help hold their shape. For a very credible DIY version you can cut the bottom and tops off of tunafish cans but you want to use a can opener that leaves smooth edges. So the old fashioned kind the leaves a horrible jagged edge cannot be used.
Below you will find the step by step tutorial and the recipe is underneath. If you have these - please comment below. Do you ever sort through your baking equipment and ask yourself “Why did I buy this?”
English Muffin Recipe - Episode 2 - Why Did I Buy This?
Yield: 7 large muffins
Equipment: Stand mixer with the dough hook, half sheet pan lined with parchment paper,
pan for resting dough in refrigerator,plastic bowl scraper, plastic wrap, pan spray, spray bottle with water or bowl of water for shaping. English muffin rings (optional), skillet or griddle to cook muffins, spatula or small pancake turner.
454g Bread flour
6g Instant yeast
227g Milk
113g Water
18g Butter, melted
14g Sugar
9g Salt
**Cornmeal for dusting pans
Combine milk and water in the bowl of a KitchenAid mixer, add yeast, stir 10 secs,
and let sit for 5 minutes until the yeast is dissolved.
Add the flour, sugar, butter and salt.
Attach the dough hook and mix for 1 minute on low speed. Stop the mixer and scrape down.
Increase speed to medium/low and mix for 8 timed minutes. (The dough will be sticky and not clear the side of the bowl.)
Cover with plastic wrap and let sit for 30 - 40 minutes at room temperature.
Lightly spray the pan used for resting the dough, spray the bowl scraper with water and scrape the dough onto the pan. Give the dough 1 fold - this strengthens gluten.
Cover with a spray piece of plastic wrap and put in the refrigerator for 8-12 hours.
Next day line half sheet tray with parchment paper, spray and sprinkle liberally with cornmeal. Spray rings if using and place rings on the prepared pan.
Next day divide the dough into 113g portions, stretch, round and smooth - wetting fingers helps with shaping.
Place shaped dough into rings, flatten with wet fingers.
Proof English muffins until they are just to the top of the rings. Cut the parchment paper around the rings.
Preheat the oven to 350 degrees.
Heat the skillet over medium heat, add a little oil to film the bottom of the skillet.
Pick up the cut square and use it to invert into the skillet. Remove parchment paper square.
Cook until the bottom is golden brown and the flip. When both sides are golden brown,
move back to the sheet pan. Carefully remove the rings - they are hot use gloves or a dry towel.
Bake at 350 for 20 minutes as the muffins are thick. When they are fully baked they will register 210 on an instant read thermometer be a light golden brown on the sides as well as tops and bottoms. Leftover English muffins freeze well.