Remodel English Muffins
Prep: 25 mins + rising time | Cook Time: 12 mins | Course: Baked Goods | Yield: 14
Buttery english muffins with bold nooks and crannies for melty butter to hide in. These pillowy muffins are tender and delicious. Toast up and spread with a generous smear of butter and if you like, lemon curd; a quick microwavable recipe is linked below. Honestly, you’ll wonder why you’d ever buy them commercially again. I mean other than the fact that it’s a 2-3 day project! Make the biga (and the clarified butter) the day ahead. Inspired by Mandy Lee at Lady and Pups https://ladyandpups.com/2013/09/27/remodel-bakerys-english-muffin-eng/
Biga: Make 24 hours ahead
½ cup bread flour
¼ cup water
¼ tsp yeast
2 tsp maple syrup
Clarified Butter: Can be made ahead
1 cup butter, sliced into tablespoons
Dough:
1 ½ cups water
¾ tsp yeast
1 Tbsp + 1 tsp olive oil
1 ½ tsp salt
2 cups + ½ cup flour
1 cup whole wheat flour
¼ cup cornmeal
Day 1: Combine the biga ingredients in a non-metallic mixing bowl the day before you plan to make the muffins. Stir and cover with plastic wrap, leaving on the counter for 24 hours to get bubbly and rise a bit.
Melt the butter in a small saucepan over medium heat until it starts to get bubbly and the solids begin to drop to the bottom of the pan. When the top of the butter looks clear, strain it through a fine sieve. Store the clarified butter in the fridge until needed, discarding the milk solids.
Day 2: Mix to combine, the biga, water, yeast, olive oil and salt in a stand mixer with the paddle attachment. Add 2 cups of the flour (reserving the extra ½ cup) and the whole wheat flour. Mix together for 2 minutes, the mixture will be very sticky. Stop the mixer and cover the bowl with plastic wrap for 20 minutes.
Remove the wrap after the rising time and add the extra ½ cup of flour. Beat for 8-10 minutes until the dough pulls cleanly away from the mixing bowl, you may need to add a bit more flour until the dough is soft and pulls away from the bowl neatly. Scrape down the dough into a ball and wrap the bowl with plastic wrap. Allow to proof or rise for 2-3 hours, or place in the fridge overnight (8-12 hours) later (making this a multi-day project). If you refrigerate the dough, allow it to warm at room temperature for an hour.
Prepare a rimmed baking sheet by scattering some cornmeal on it. Once the dough is proofed, scrape the dough onto a lightly floured rolling surface and divide it into 14 equal portions. If the dough is sticky, you can lightly oil your hands. Roll each portion into flat rounds and place on your cornmeal-dusted baking sheet (or roll the dough out flat and cut with a biscuit cutter or glass into round shapes). Scatter some cornmeal on the top too. Place in a warm draft-free space to rise for 1-1 ½ hours.
Heat up a heavy-bottomed skillet or griddle to 350*. Spread a smear of clarified butter on the skillet/griddle and cook muffins for 6 minutes, flip, re-buttering your cooking surface and give the next side 6 minutes. I like to test for doneness with an instant thermometer, poke through the middle of the side of the english muffin; should read at least 190*. Replace on the baking sheet to cool/rest for at least 20 minutes before splitting, toasting and buttering generously.
Lemon Curd: https://denosdiner.com/desserts/lemon-curd-microwave
