English Muffins
Round English muffins baked on a baking tray, with holes covering the surface.
Ingredients
Water (warm)
1 lb 4 oz
Fresh yeast
1 oz
Bread flour
1 lb 2 oz
Salt
0.33 oz
Sugar (3/4 tsp)
0.13 oz
Baking soda (3/8 tsp)
0.06 oz
Water (cold)
5 oz
Instructions
1
Mix and Ferment
Mix the first five ingredients to form a soft dough or batter. Ferment at room temperature for 1.5 hours.
2
Add Baking Soda
Dissolve baking soda in cold water. Mix into the batter until smooth.
3
Cook
Lightly grease muffin rings or round molds. Place on a griddle over medium heat. Use a spoon or funnel to pour batter into molds to a depth of about 1/2 inch (12 mm).
4
Flip
When bubbles appear on the surface and form holes and the batter has set, remove the mold and flip with a spatula. Continue cooking until the other side is just lightly browned.
