Mastering the Art of Pillowy Perfection: A Homemade English Muffin Recipe Worth Waking Up For
There's something truly delightful about biting into a freshly toasted English muffin.
Recipe: Preserving Avocado Perfection: The Refrigerator Water Method
The crispy exterior, coupled with the soft and pillowy interior, creates a breakfast experience like no other. In this article, we'll share a tried-and-true recipe for making your own mouthwatering English muffins from scratch. With simple ingredients and a few essential steps, you can enjoy the comforting aroma and irresistible taste of homemade English muffins. So, roll up your sleeves, dust off your flour, and let's get baking!
Ingredients:
- - 1,080 g bread flour
- - 756 g milk
- - 300 g discard (one week old)
- - 80 g honey
- - 7 g salt
- - No eggs
Instructions:
Recipe: Homemade Hamburger Helper: Elevating Convenience with Delicious DIY Recipes
1. In a large bowl, combine the bread flour, milk, discard, honey, and salt. Mix everything together until a shaggy dough forms.
2. Perform four sets of stretch and fold every 30 minutes. To do this, wet your hands with water and grab one side of the dough, stretching it upwards and folding it over. Repeat this process for each side of the dough, rotating the bowl as you go. This helps develop gluten and give the muffins their characteristic texture.
3. After the four sets of stretch and fold, cover the bowl and let the dough cold retard overnight in the refrigerator. This slow fermentation process enhances the flavor and structure of the muffins.
4. In the morning, remove the dough from the refrigerator. Cut it into pieces of your preferred size. A recommended size is 120 g per muffin. Use plenty of flour to handle the dough and shape it into balls.
5. Rest the dough balls on the countertop for another 2 hours to allow them to proof. They should increase in size and become slightly puffy.
6. Heat a pan on medium-low heat. Place the muffins in the pan and cover with a lid. Cook for approximately 4 minutes on each side or until golden brown. This stovetop cooking ensures a crispy crust.
7. Transfer the partially cooked English muffins onto a baking tray and finish baking in the oven for another 4 minutes at 220°C (425°F). This step ensures that the insides are fully cooked while maintaining the desired texture.
8. Remove the muffins from the oven and let them cool slightly. Split them open with a fork to reveal their nooks and crannies, perfect for catching your favorite spreads.
9. Toast the muffins to your desired level of crispness and enjoy them warm with butter, jam, or any other toppings of your choice.
By following this homemade English muffin recipe, you'll be rewarded with irresistibly fluffy and flavorful breakfast treats.
The process of mixing, stretching, folding, and slow fermentation results in a delightful texture that pairs beautifully with your favorite spreads. So, gather your ingredients, embrace the joy of homemade baking, and savor the satisfaction of biting into these pillowy perfection English muffins.
Similar: Preserving Creamy Goodness: A Guide to Making and Canning Homemade Butter
1-Related: Embrace the Essence of Spring: Dandelion Bread Recipe
2-Related:A Delightful Culinary Journey: Homemade Bread, Dinner Buns, Raspberry Freezer Jam
3-Related: Mastering the Art of Breadmaking with a Bread Machine: A Recipe for Homemade Bliss
4-Related: Homemade Lavender Body Soap: A Natural and Nourishing Delight for Your Skin
Comments
what on earth is discard
ReplyDeleteDiscard : When you are feeding your Sourdough starter you always discard a portion before feeding it. That is discard and it either gets tossed or you save it and don't feed it but use it for this type of recipe.
DeleteSourdough starter
ReplyDeleteI don't suppose there is an American version, using cups instead of grams?
ReplyDeletei use a converter on my computer. Just google it. Hope it works for you
ReplyDeleteDo you dry cook these when they're on the stove top or oil in the pan
ReplyDelete