The BEST English Muffin Recipe | Breakfast Sandwich Bonus | 24 Hour Cold Ferment

Welcome to Cooking with @cheftuan Here is the recipe for the BEST English muffins.

PLEASE NOTE. IMPORTANT!

This recipe requires 24 hours to cold ferment in your fridge. If you want these delicious English Muffins for Saturday morning, you need to start Friday morning.

English Muffin Recipe: (Makes 12)

598 g bread flour
448 g warm whole milk (Heated to 105F)
6 g instant dry yeast
16 g kosher salt
***** 7 g diastatic malt powder ****** Optional but recommended

Step 1: Bloom your yeast in the warm milk while you get other ingredients ready.
Step 2: Combine all dry ingredients in the mixing bowl. Stir to combine.
Step 3: Once your yeast is frothy, add into mixing bowl with the dry ingredients.
Step 4: Turn mixer on low and let mix for 4-5 minutes or until the sides of the bowl are clean.
Step 5: Gently knead and shape into a big dough ball.
Step 6: Place doughball into a bowl and cover with plastic wrap. Place in fridge for 24 hours.
Step 7: Next day, remove doughball from refrigerator and portion out to 87g doughballs. (Makes 12)
Step 8: Fold and knead into tight round doughballs.
Step 9: Dip doughball into semolina flour and place on a Silpat or parchment paper lined sheet pan.
Step 10: It took me 2 hours for my doughballs to double in size.
Step 11: Heat griddle or pan (dry no butter or oil) to gas mark 3 or low.
Step 12: Gently place the doughballs on the griddle and gently cook for 5 minutes each side. (If your muffins are getting too dark before they are cooked through, TURN YOUR HEAT DOWN.
*** I like to cook the muffins all the way through on the griddle. It may take about 15-20 minutes total for each batch.
Step 13: Should sound hollow when you tap on them. If not, keep cooking them.
Step 14: Place cooked muffins on a wire rack to completely cool BEFORE you break them open.
Step 15: Continue cooking the remaining English muffins until you are done.
Step 16: Enjoy with butter and jam or make your favorite breakfast sandwich!


Here is a little excerpt on what diastatic malt powder is from https://shop.kingarthurbaking.com/ite...

"Let your breads rise higher and brown easier!
Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount: 1/2 to 1 teaspoon per 3 cups of flour. Try using it in yeasted doughnut batter or in soft pretzels!"

Normally you don't want English muffins to rise too much, but the malt powder creates a nice flavor in which I am a fan.