Makes 8 English muffins.
Ingredients:
350g bread flour
130g active start
25g sugar
260g whole milk
5g salt
Cornmeal for dusting
Method:
Combine everything except the corn meal in a bowl. Form the dough into a ball. Once it is formed into a ball dump it onto the counter and knead for 5 minutes. Place the dough back in the bowl and cover with plastic until the dough has doubled in size. Mine took about 4-6 hours.
Dump the dough onto a floured surface and press it out until its about 1/2 inch thick. Cut shapes using a 3 inch cutter. Place them on a baking sheet dusted with cornmeal. Dust the tops with cornmeal as well. Cover with plastic and let them rise for 2-4 hours (or overnight covered in the fridge), until they look puffy and have risen noticeably.
Heat a cast iron pan over low heat. Gently place 4 English muffins on the pan. You do not want them to touch. Cook for 6-7 minutes on one side and 5-6 minutes on the other. Serve toasted with butter!
Comments