Well Worth the Effort
Our 15th recipe from Baking with Dorie is English Muffins on page 24.
Why would you ever buy store muffins again? This recipe is easy and the results are great. If time is an issue, you can put the dough in the fridge after 1st proof. Take dough out in the morning and shape and let rise for 2nd proof and then fry.
PLEASE use a scale to measure all you ingredients
- Oil = 26
- sugar = 30 grams
- Salt = 8 grams
- yeast = 7 grams (one packet)
The window pane test
Here is a test to see if your dough has been kneaded enough. It’s called the windowpane test.
- once all ingredients are combined in Kitchen-aid I mixed on low with dough hook for 4min
- after 4min increase speed to high and mix for another 8-10min (see above video to test if dough is ready)
- watch carefully as mixer tends to move at this speed
- mixer sometimes can overheat making bread dough (get a tea towel and soak in cold water and squeeze out water) place on top of mixer
- in the bakery I would use a commercial proofer, at home I use this amazing warming pad especially for proofing (available at Williams Sonoma)
- For best results use a scale to weigh each muffin/ my dough was roughly 78 grams per muffin
- I find the best flavour and most craggy interior texture come from a long slow rise
- I recommend mixing up the dough and letting it slowly rise in the fridge overnight. In fact, you can make the dough and keep it in the fridge for up to four days — the flavor just gets better and takes on a bit of lovely sourness
I would rate this recipe 5 out of 5. It’s an excellent recipe that I will make over and over again.
Also I would recommend 5-6 min on each side, I did scorch a couple muffins.
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