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Name: The Model Bakery's English Muffins
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup bread flour; 1/4 cup water; 1/4 tsp instant yeast also called quick-rising or bread machine yeast; 1 1/3 cup water; 3/4 tsp instant yeast; 1 Tbsp plus 1 tsp olive oil; 1 1/2 tsp fine sea salt; 3 1/2 cups unbleached all-purpose flour, as needed; 1/4 cup yellow cornmeal preferaby stone-ground; 6 tbsp melted clarified butter

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INGREDIENTS

1/2 cup bread flour
1/4 cup water
1/4 tsp instant yeast ; also called quick-rising or bread machine yeast
1 1/3 cup water
3/4 tsp instant yeast
1 Tbsp plus 1 tsp olive oil
1 1/2 tsp fine sea salt
3 1/2 cups unbleached all-purpose flour, as needed
1/4 cup yellow cornmeal preferaby stone-ground
6 tbsp melted clarified butter

Servings

INSTRUCTIONS

1. To Make The Biga:

At least 1 day before cooking the muffins, combine the flour, water, and yeast in a small bowl to make a spicy dough. Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. The biga will rise slightly.

2. To Make the Dough

Combine the biga, water, yeast, olive oil, and salt in the bowl of a stand mixer. Affix the bowl to the mixer and fit with the paddle attachment. Mix on low speed until the mixture looks creamy, about 1 minute. Mix in 3 cups of the flour to make a soft, sticky dough. Turn off the mixer, cover the bowl with plastic wrap, and let stand for 20 minutes.

Mix in enough of the remaining flour to make a soft dough that barely cleans the mixer bowl. Replace the paddle with the dough hook. Knead on medium-low speed until smooth and elastic, about 8 minutes. Turn out the dough onto a lightly floured work surface to check its texture. It should feel tacky but not stick to the work surface.

Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap Let and in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. Let stand at room temperature for 1 hour before proceeding to the next step.)

Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-inch round. Sprinkle an even layer of cornmeal over a half-sheet pan, Place the rounds on the cornmeal about 1 inch apart. Turn the rounds to coat both sides with cornmeal. Loosely cover the pan with plastic wrap. Let stand in a warm place until the rounds have increased in volume by half and a finger pressed into a round leaves an impression for a few seconds before filling up, about 1 hour.

Melt 2 tbsp of the clarified butter in a large, heavy skillet (preferably cast-iron) over medium heat until melted and hot, but not smoking. In batches, add the dough rounds to the skillet. Cook, adjusting the heat as needed so the muffins brown without scorching, adding more clarified butter as needed. The undersides should be nicely browned, about 6 minutes. l Turn and cook until the other sides are browned and muffins are puffed, about 6 minutes more. Transfer to a paper towel-lined half-sheet pan and let cool. Let the stand for at least 20 mins to complete the cooking. Repeat with the remaining muffins.

The muffins can be stored in an airtight container at room temperature for up to 2 days.

Makes 12 English muffins

NOTES

Alert editor

The Model Bakery's English Muffins

1/2 cup bread flour 
1/4 cup water 
1/4 tsp instant yeast also called quick-rising or bread machine yeast
1 1/3 cup water 
3/4 tsp instant yeast 
1 Tbsp plus 1 tsp  olive oil 
1 1/2 tsp fine sea salt 
3 1/2 cups unbleached all-purpose flour, as needed 
1/4 cup yellow cornmeal preferaby stone-ground 
6 tbsp melted clarified butter

1. To Make The Biga:
At least 1 day before cooking the muffins, combine the flour, water, and yeast in a small bowl to make a spicy dough.  Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.  The biga will rise slightly.

2. To Make the Dough
Combine the biga, water, yeast, olive oil, and salt in the bowl of a stand mixer.  Affix the bowl to the mixer and fit with the paddle attachment.  Mix on low speed until the mixture looks creamy, about 1 minute.  Mix in 3 cups of the flour to make a soft, sticky dough.  Turn off the mixer, cover the bowl with plastic wrap, and let stand for 20 minutes.

Mix in enough of the remaining flour to make a soft dough that barely cleans the mixer bowl.  Replace the paddle with the dough hook.  Knead on medium-low speed until smooth and elastic, about 8 minutes.  Turn out the dough onto a lightly floured work surface to check its texture.  It should feel tacky but not stick to the work surface.

Shape the dough into a ball.  Oil a medium bowl.  Put the dough in the bowl and  turn to coat with oil, leaving the dough smooth-side up.  Cover with plastic wrap  Let and in a warm place until almost doubled in volume, about 2 hours.  (The dough can also be refrigerated for 8 to 12 hours.  Let stand at room temperature for 1 hour before proceeding to the next step.)

Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface.  Cut into twelve equal pieces.  Shape each into a 4-inch round.  Sprinkle an even layer of cornmeal over a half-sheet pan,  Place the rounds on the cornmeal about 1 inch apart.  Turn the rounds to coat both sides with cornmeal.  Loosely cover the pan with plastic wrap.  Let stand in a warm place until the rounds have increased in volume by half and a finger pressed into a round leaves an impression for a few seconds before filling up, about 1 hour.

Melt 2 tbsp of the clarified butter in a large, heavy skillet (preferably cast-iron) over medium heat until melted and hot, but not smoking.  In batches, add the dough rounds to the skillet.  Cook, adjusting the heat as needed so the muffins brown without scorching, adding more clarified butter as needed.  The undersides should be nicely browned, about 6 minutes. l Turn and cook until the other sides are browned and muffins are puffed, about 6 minutes more.  Transfer to a paper towel-lined half-sheet pan and let cool.  Let the stand for at least 20 mins to complete the cooking.  Repeat with the remaining muffins.

The muffins can be stored in an airtight container at room temperature for up to 2 days.

Makes 12 English muffins

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Nutrition

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Serving Size: 1 Serving (497g)
Recipe Makes: 1 Servings

Calories: 402
Calories from Fat: 19 (5%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 3509.2mg		121 %
Potassium 260.3mg		7 %
Total Carbohydrate 79.1g		23 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 75g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 402

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