English muffins
Formula
- 400 g flour
- 280 g milk
- 7 g yeast
- 8 g salt
- 15 g sugar
- 30 g butter
- cornmeal
Method
- Start. Mix a soft dough and rise until doubled. Divide into 10 balls and flatten.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
- Then. Proof on cornmeal 35–50 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
- Finish. Griddle low 6–8 minutes per side; finish in oven if centers are below 200°F / 93°C.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
The same dough behaves differently on direct heat than in an oven.