baking essentials: oven-baked english muffins

How To Make baking essentials: oven-baked english muffins

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  Add the water and milk to a small saucepan, and heat up to 105f (40c).
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  Step 4
  Chef’s Note: Alternately, you could use the microwave.
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  Step 5
  Remove from heat, stir in the sugar, add the yeast, and wait five minutes.
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  Step 6
  The milk/yeast mixture should begin to foam.
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  Step 7
  Chef’s Note: This is called “proofing” the yeast. If the mixture fails to foam, it’s dead. Give it a proper burial, get some good yeast, and start over.
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  Step 8
  Add the flour, salt, and baking powder to a food processor fitted with a dough hook, and whisk to combine.
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  Step 9
  Add the milk/yeast mixture, melted butter, and vinegar.
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  Step 10
  Allow the ingredients to mix at medium-high speed until thoroughly combined, about 1 – 2 minutes. You may need to scrape down the sides once or twice to get the flour fully incorporated into the wet ingredients.
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  Step 11
  Chef’s Note: This will be a slightly wet dough.
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  Step 12
  Remove the bowl from the food processor, scrape the mixture to the center of the bowl, and cover.
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  Step 13
  Place the bowl in a non-drafty area of the kitchen and allow the dough to rise for about 60 minutes.
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  Step 14
  Line a baking sheet with parchment paper.
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  Step 15
  Add some English muffin rings, and sprinkle the interiors with the semolina.
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  Step 16
  Divide the dough into 2 ounce (56g) portions, shape into balls, add a ball to each of the muffin rings, and gently push down into the ring.
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  Step 17
  Add a piece of parchment paper to the top of the rings.
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  Step 18
  Add a flat weight, like another baking sheet to the top, and allow the dough to rise for about 90 minutes.
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  Step 19
  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Step 20
  Place the baking pan, with the weight on top into the preheated oven, and allow them to bake for 15 minutes.
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  Step 21
  Remove the top weight, and the parchment paper, and then sprinkle the tops with some additional semolina.
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  Step 22
  Return to the oven, increase the heat to 420f (215c), and continue to bake until the tops turn a nice golden brown, about an addition 5 – 7 minutes.
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  Step 23
  Chef's Note: Remove from the oven, and let them cool for 10 minutes, before removing the rings.
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  Step 24
  PLATE/PRESENT
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  Step 25
  Fork split, or cut open with a serrated knife, and fill with your favorite goodies. Enjoy.
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  Step 26
  Keep the faith, and keep cooking.
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  Step 27
  Chef’s Tip: These will keep quite well in the fridge for a week, or for several months, if frozen.
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