English Muffins

from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Ingredients:

2 1/4 cups (10 oz) unbleached bread flour
1/2 tbsp (0.25 oz) granulated sugar
3/4 tsp (0.19 oz) salt
1 1/4 tsp (0.14 oz) instant yeast (*)
1 tbsp (0.5 oz) shortening or unsalted butter, at room temperature
3/4 ~1 cup (6~8 oz) milk or buttermilk at room temperature
cornmeal for dusting

• (*) You can substitute other yeast to the following standard formula: 100% fresh yeast = 40~50% active dry yeast= 33% instant yeast. I used 0.20 oz (1/2 tbsp) active dry yeast, and I did one more step, to make sure my yeast is alive :) . You don't need to do step 1) if you are sure your yeast is still good.

Method:

1) Heat 3/4 cup milk to 105°F~115°F (Do not exceed 115° or the yeast will die). Sprinkle active dry yeast on the surface of warm water in a large mixing bowl ( or in the bowl of an electric mixer). Let stand until the yeast is dissolved, about 5 minutes. You will see a froth form on the top it, and you can also smell the yeast.

2) In a separate bowl, stir together flour, sugar, salt.

3) Gradually stir (or mix on low speed with the paddle attachment) flour mixture into the yeast bowl. Stir in the shortening until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining 1/4 cup milk. The dough should be soft and pliable, not stiff.

4) Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky dough.

• Kneading yeast dough by hand: On a floured counter, fold the dough over toward you, then press it away from you with the floured heel of your hand, then give it a quarter turn, fold it, and press away again.
• To test, slowly and gently stretch a small piece of dough, turning it in a a circular motion as you pull so that it stretches evenly. The dough should hole together without tearing until it forms a sheer membrane, thin enough to let light come through.

5) Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for about 60~90 minutes, or until the dough doubles in size. Punch down the dough for degas, fold the edges of dough to the center.

6) Transfer the dough to the counter and divide it into 6 equal pieces. Shape the pieces into balls. Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, and dust with corn-meal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel. Proof at room temperature for 60~90 minutes, or until the pieces nearly double in size and swell both up and out.

7) Heat a skillet or flat griddle to medium (350 if you have a thermometer setting). Also preheat the oven to 350 with the oven rack on the middle shelf.
Brush the pan or griddle with vegetable oil or mist with spray oil. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inches apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap to prevent them from developing a skin. The dough that is being cooked will flatten in the pan and spread slightly, the the pieces will puff somewhat. Cook them for 5~8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottom should be a rich golden brown. Carefully flip the pieces over with the metal spatula and cook on the other side for 5~8 minutes in the same manner. Both sides will now be flat.

8) Transfer the pieces to the sheet pan and place the pan in the oven. Bake for 5~8 minutes to ensure that the center is baked.
Meanwhile, return to the uncooked pieces and cook them, then bake them , as you did the first round.

9) Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.