English Muffin Class

Hey, it's Andrus here at the Baking Steel Studio, and today we're diving headfirst into the world of English muffins. And let me tell you, these little round beauties have just arrived, fresh and perfect, thanks to a little help from Aragon (not the elf, though).

Now, I'll walk you through the whole recipe, but let me start by saying these can be ready in 24 hours or less. However, I'm a fan of the full 24, especially if you're using good ol' all-purpose flour.

Speaking of flour, we're rolling with organic all-purpose flour from Central Milling, boasting a protein content of 10.5%. That's a bit softer than our trusty bread flour, perfect for English muffins. So, let's get this show on the road.

First up, we've got 550 grams of flour and 20 grams of sugar in the mix, and you want to whisk those together. Next, toss in 20 grams of fine sea salt and give it a good mix. Now, let's talk yeast, and we're talking a teeny-tiny amount, like a quarter of a teaspoon. It's so minuscule you might miss it if you blink. Whisk that yeast into your flour-salt-sugar party.

Alright, water time! Pour in 350 grams of water, which is roughly about a cup and a half. I roll with filtered water 'cause, hey, I drink it, so might as well cook with it. Mix it up until those dry spots are history. Now, here's a trick: use one clean hand and the other hand gets to flirt with some flour. Knead it for a couple of minutes to make sure everything's cozy.

Now, for the container switcheroo. Clean out your container and plop that dough right back in there. I usually add about 20 grams of avocado oil or olive oil at this point, but I'm skipping that step today 'cause, well, I like to keep my hands clean. Cover it up and let it chill for 24 hours – that's the recipe.

After your dough's had its beauty sleep, it's time to portion it into balls. I usually go for around 85-100 grams each. Dust 'em with some semolina flour to keep 'em from getting clingy, then roll 'em into balls. Pop 'em back into a container and let them nap for another 3-4 hours to get all fluffy.

Now, let's fire up the stove! Preheat a griddle to around 300-310°F and add a little avocado or olive oil. Gently place your English muffins on there, and let 'em sizzle for about 5-6 minutes on each side. We're talking that perfect golden crust.

Once they're done, cool 'em off for a bit, then use a serrated knife to carefully split 'em open. That's when you'll see those nooks and crannies that make English muffins the legends they are.

Toast 'em up, slap on your favorite toppings, and enjoy. These babies are perfect!