Nooks and Crannies
An English muffin split in half. Butter melting, settling into the refuge of warm, toasted crevices. There’s a trickle of Tennessee honey, a few slivers of salt.
It’s a simple but spirited breakfast like this that has always served me best. It’s what the first thing you taste every day should deliver. There’s a life blood to it, and it elevates.
This recipe is from the cookbook Baking with Steel. Andris Lagsdin has revolutionized the pizza/bread/overall cooking game with Baking Steel, and if you haven’t already, definitely check him out!
This recipe is very simple and straightforward, and one of the easier bread recipes I’ve come across. Bread can be daunting, but I’ve learned as long as you’re patient with it (it’s alive and it takes time, so always treat it with care), you’ll be fine!
Zoë François, one of my favorite recipe developers, has a great step-by-step walk-through of these English Muffins in her Instagram stories. Definitely refer to it if you want a safety net!
English Muffin
This recipe is from the book Baking with Steel.
Ingredients
- 550 grams (4 cups) all-purpose flour
- 20 grams (4 tsps) kosher salt
- 20 grams (4 tsps) granulated sugar
- 1 gram (1/4 tsp) active dry yeast
- 20 grams (3/4 oz.) unsalted butter, melted
- 350 grams (1 1/2 cup) warm water (105° F)
- 1/2 cup semolina flour
- clarified butter (see note)
Instructions
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In a large bowl, whisk together the flour, salt, sugar, and yeast.
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On a separate bowl, combine the melted butter and warm water. Slowly pour the wet ingredients into the dry ingredients, and mix with a wooden spoon to combine.
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Lightly flour a work surface, turn the dough out onto it, and knead by hand for 4 minutes (see note), until it forms a smooth dough. Cover with saran wrap and let rest for 15 minutes.
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Lightly coat a baking sheet with semolina flour.
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Divide the dough into 12 equal portions (~82 grams each).
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Palm a portion of dough in your hand, and and rotate it in a circular motion while pressing down on the dough, creating a ball with no seams. Place it on the sheet tray with semolina. Repeat with the remaining portions of dough.
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Cover the tray with plastic wrap and let the dough proof for at least 2-3 hours. The dough balls will double in size. Do not rush this step!
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Position a baking steel griddle or cast iron pan on the stovetop. Preheat on medium heat until droplets of water sizzle when dripped onto the surface.
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Pour some of the clarified butter over the surface of your griddle/pan and be generous! The butter should begin to lightly bubble as soon as you apply it to the surface.
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Place the dough balls on the griddle/pan, a few at a time, and cook for 4 minutes. Once golden on the bottom, flip, adding more clarified butter as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape.
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Once the second side is golden, remove and transfer to a wire rack to cool. Do not cut the muffins until they cool, or else they'll be gummy!
Recipe Notes
- I used regular butter instead of clarified butter (which worked just fine!). Clarified butter is butter that has had its milk solids and water removed, giving it a higher smoke point. You can make it at home or buy it at most grocery stores.
- Don't over knead the dough! Heavy kneading will develop too much gluten, and you won't get those signature open structure everyone loves.
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