Ingredients
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1¾ cups + 3 tbsp + ¾ tsp (274 g) All-purpose Flour
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2 tbsp (25 g) Granulated Sugar
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1 tbsp + 1/8 tsp (11 g) Instant Yeast
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½ tsp (3 g) Fine Sea Salt
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8.7 ounces (247 g) Liquid Levain
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1 cup + 1 tbsp + 1¾ tsp (274 g) Whole Milk
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1 tbsp + 1¾ tsp (22 g) Canola Oil
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2 tbsp (22 g) Coarse Cornmeal
Directions
The recipe calls for a huge amount of levain, some yeast, some milk, a little oil, and a touch of sugar. The dough is almost batter-like, and while English muffins are typically cooked in rings on a griddle, we wanted to give these time to rise, so we use a mold where they proof for about half an hour before going into a hot oven. Of course, cornmeal goes into the molds first, for the classic English muffin bottom.
Steps
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1
Done
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Set up your baking stone and kit and preheat the oven to 425°F (standard). |
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2
Done
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To mix the DoughCombine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment and give it a quick mix on the lowest setting to distribute the yeast evenly. Make a well in the center, add the levain, and mix on low for about 2 minutes to begin to moisten the dry ingredients. With the mixer running on low, slowly add the milk, followed by the oil, and mix for 2 minutes, or until smooth. Scrape down the sides and bottom of the bowl and pulse to incorporate. Increase the speed to medium and mix for 2 minutes. |
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3
Done
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Let the dough rest at room temperature, uncovered, for 1 hour. |
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4
Done
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To Shape and Proof the DoughSpray the mold with nonstick spray and set on a sheet pan. Sprinkle 1.8 grams/½ teaspoon of cornmeal in each cup. |
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5
Done
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Scoop 60 grams/about ¼ cup of the dough into each cup. Cover with a plastic tub or a cardboard box and proof for 30 to 45 minutes, or until the dough has risen about ¼ inch over the tops of the molds. When the top of a muffin is touched, it will begin to collapse on itself. |
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6
Done
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To Bake the MuffinsWet your finger and gently smooth any uneven spots on the surface of the muffins. Place the pan on the baking stone. Immediately spray water onto the steam generator (rocks and chain). Quickly shut the oven door and bake for 20 to 25 minutes, until the muffins are a rich golden brown. |
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7
Done
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Let cool completely on a cooling rack. |
