This is a recipe that appeared on the bread bakers list in 2002. It
was apparently from Alan Zelt, and was posted here by Rick Krall. It
makes the best English muffins I have ever tasted!
EK
Rick Krall wrote:
To reiterate, this is about a 9-hour process but is well worth it for
great flavor and chew.
Authentic English Muffins
Recipe By : Alan Zelt
Serving Size : 14 Preparation Time : 9:00
Categories : Bread
Four hour starter:
2 cup warm water
2 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
or regular whole wheat
3/4 tsp instant yeast
Sponge:
2 cup overnight starter - room temperature
3/4 cup warm water
1 tsp yeast
3/4 cup scalded milk -- cooled
2 cup unbleached bread flour
Muffin dough:
sponge mixture
4 cup unbleached bread flour -- (approx.)
4 tbsp honey
2 1/2 tsp salt
4 tbsp dry buttermilk powder (Saco - optional)
2 tbsp corn flour or cornmeal
1/4 tsp cinnamon
Overnight starter:
In a medium bowl, stir together water and yeast. Let stand a couple
of minutes to dissolve yeast. Stir in all purpose flour and whole
wheat to make a thick batter. Cover and let stand 4 hours.
Sponge:
In a mixing bowl, stir together 2 cups of starter, warm water and dry
yeast and allow yeast to dissolve for a couple of minutes. Stir in
milk and bread flour to make a thick batter. Cover with plastic wrap
and let stand 1 hour.
Dough:
Stir down batter and add the remaining starter, flour, honey, salt,
buttermilk powder (optional) corn flour and cinnamon. Knead to make a
soft batter (about 5 minutes).
Preheat oven to 350 F; middle shelf.
Cover and let rise until almost doubled in bulk. Gently deflate
dough. On a work surface sprinkled with cornmeal, roll or pat out to
a three quarter inch thickness. Cut into 3 1/2 inch rounds using a
cookie cutter. Place on a baking sheet, cover lightly with plastic
wrap and let rise until almost doubled (about 45 minutes).
Set electric griddle to 325 F, or heat a cast iron pan (medium heat).
Sprinkle cooking surface with cornmeal. Gently arrange muffins to
fit. Bake until bottoms are browned, about 5-8 minutes. Turn over
and do remaining side, reducing heat if muffins are browning too quickly.
Finish muffins in oven 5-8 minutes, or until internal temp = 195-200 F.
Cool well and split with the tines of a fork.
For more 'holey' muffins, the dough must almost be a batter. Muffin
rings can be purchased in a kitchen supply store - or, you may use
large tuna cans (tops and bottoms removed). The rings support the
loose batter and allow the muffins to retain their shape as they rise and bake.
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NOTES : This recipe makes for impressive, crusty, cornmeal-coated
English muffins. The interiors are at once moist and holey,
characteristically rough textured and hearty. A combination of
unbleached bread flour (available at bulk food stores) together with
some white whole wheat flour (or regular whole wheat). A smack of
butter and honey round out the taste. Don't overlook these because
they use a starter. It's child's play. Sure, there are easier ways to
make English muffins but they taste like you took the easy way out.
These are exceptional. A large cast iron pan makes for a perfect baking surface.