I love English muffins but I find making them from a batter to be a real pain. It's hard to get quality muffin rings here, it's not easy to make them a consistent size, and it seems to take forever to make them. So, I reworked a Reinhart recipe by significantly upping the liquid and working the dough more like a ciabatta. The end result is a delicious muffin with some respectable air holes in the dough. Not as many as with a batter, but still pretty good. A stand mixer is essential here to get the gluten to develop properly. You also need a griddle, preferably one big enough to hold 8 muffins at a time so you can whip these off in three batches.
INGREDIENTS (by weight, except where indicated)
Makes 24. Cut in half if needed.
- 1 oz apple cider vinegar
- 27 fl oz soy milk at room temperature
- 1 lb 14 oz bread flour
- 22g sugar
- 16g instant yeast
- 16g salt
- 1.5 oz vegetable shortening
1. Mix the vinegar into the soy milk, then add to the rest of the ingredients in bowl of a stand mixer.
2. Using the batter attachment, mix together until combined. Increase the speed to med-lo/med and keep mixing until the dough collects around the beater (this will take about 5-7 mins).
3. Switch to the dough hook. Knead the dough on med-lo/med speed until it no longer sticks to the sides of the bowl (this will take a few minutes).
4. Transfer to a large, well-oiled bowl. With oiled hands, stretch and fold the dough twice. Let rest for 5 mins and stretch and fold twice again. Cover and let rise at room temperature.
5. While dough is rising, oil enough baking sheets to hold 24 muffins.
6. When dough has doubled in size, shape into 2.5 oz balls. Use oiled hands as necessary, and try not to degas the dough. Place on the prepared sheets.
7. Cover dough with cling wrap. Place a empty cookie sheet on top of the dough. Gently press down to flatten the dough into pucks. Let the dough rise with the sheet on top. If the sheet is too heavy and seems to be flattening the dough, don't use it. Just keep pressing the dough down with your fingers throughout the rise to keep a puck shape.
8. While dough is rising, preheat the oven to 350 degrees, and get a griddle heating to around 350 degrees.
9. Working in batches, cook the muffins on the griddle for about 4 mins per side. These get a great rise on the griddle, so use your fingertips to press and keep them into a puck shape when they first go on the griddle.
10. Transfer to a baking sheet and bake in the oven for 8 mins. Transfer to a wire rack to cool.