English Muffins

Description

These English muffins use a high-hydration dough, strengthening folds, and a long cold proof to create a light, bubbly crumb full of butter-catching nooks and crannies.

Ingredients

• 3¼ cups (16¼ ounces) all-purpose flour
• 1 tablespoon instant or rapid-rise yeast
• 2 teaspoons salt
• 1 cup (8 ounces) whole milk, at room temperature
• ½ cup (4 ounces) water, at room temperature
• 2 tablespoons (28.4 g) unsalted butter, melted
• 1 tablespoon sugar
• 6 tablespoons (1¼ ounces) cornmeal

Preparation

1. Whisk the flour, yeast, and salt together in the bowl of a stand mixer. In a 4-cup liquid measuring cup, whisk the milk, water, melted butter, and sugar until the sugar dissolves. Using the dough hook on low speed, slowly add the milk mixture to the flour mixture. Mix until a cohesive dough forms and no dry flour remains, about 2 minutes, scraping down the bowl as needed.
2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic and clears the sides of the bowl while sticking to the bottom, about 8 minutes. Transfer to a lightly greased large bowl or container, cover tightly with plastic wrap, and let rise for 30 minutes.
3. Using a greased bowl scraper or your fingertips, gently lift and fold one edge of the dough toward the middle. Turn the bowl 90 degrees and repeat three more times, for a total of four folds. Cover tightly and let rise until doubled in size, 30 minutes to 1 hour.
4. Sprinkle half of the cornmeal over a rimmed baking sheet. Press down on the dough to deflate it, transfer it to a well-floured counter, divide it into quarters, and cut each quarter into thirds to make 12 pieces (about 2.5 ounces each). Cover loosely with greased plastic wrap.
5. Working with one piece at a time and keeping the rest covered, form each piece into a rough ball by stretching the dough around your thumbs and pinching the edges together so the top is smooth. Place seam side down on a clean counter and drag in small circles with a cupped hand until taut and round.
6. Arrange the dough balls seam side down on the prepared sheet, about 2 inches apart. Cover loosely with greased plastic wrap, then gently place a second rimmed baking sheet on top.
7. Let the dough balls rest for 30 minutes, then refrigerate for at least 12 hours or up to 24 hours. Remove the top sheet, loosen the plastic, and let the muffins sit at room temperature for 1 hour. Sprinkle with the remaining cornmeal and press gently to help it adhere.
8. Adjust an oven rack to the lower-middle position and heat the oven to 350°F. Heat a 12-inch skillet over medium heat for 2 minutes. Using a metal spatula, carefully place 4 muffins in the skillet. Cook until puffed and well browned, 3 to 5 minutes per side. Do not press down on the muffins.
9. Transfer the muffins to a clean baking sheet and bake until the sides are firm and the centers register 205 to 210°F, about 10 minutes. Repeat with the remaining muffins in two batches, adjusting the burner temperature as needed to prevent burning. Group each batch in a different area of the baking sheet to track its baking time.
10. Transfer the muffins to a wire rack and cool for 15 minutes. Split open with a fork and toast before serving.

Additional Information

• Yield: 12 muffins
• Resting time: 1.5 hours
• Rising time: 13 to 13.5 hours
• Cooking time: 42 minutes
• Total time: 16.25 to 16.75 hours, plus 15 minutes cooling
• Key equipment: Stand mixer with dough hook, 2 rimmed baking sheets, 12-inch skillet, metal spatula, wire rack, and instant-read thermometer

Why This Recipe Works

A high-hydration dough produces the open crumb that gives English muffins their characteristic nooks and crannies. A series of folds encourages gas production while strengthening the dough enough to trap it. A slow refrigerator proof develops the distinct yeasty flavor.

Storage

Store split muffins in a zipper-lock bag at room temperature for up to 3 days. For freezing, wrap the muffins in aluminum foil before placing them in the bag; freeze for up to 1 month.

Note: Mixing this dough by hand is not recommended.