English Muffins
Source: combination of recipes and lots of experimenting!
2 cups unbleached flour
1 tsp sugar
1/4 tsp instant yeast
1 tsp salt
1 cup water, room temperature
1 T unsalted butter, melted
Semolina flour (or fine cornmeal), as needed
Combine the flour, sugar, yeast and salt in a medium glass bowl.
Add the water and butter, stir until you have a sticky, shaggy dough. Cover with plastic wrap and let rise at room temperature for 12-18 hours. It will overproof - rise and collapse. This is what creates the English muffin's slight sourdough flavor and large holes. (for alternate "quick rise" increase yeast to 1 1/2 tsp and let rise for 2 hours)
When ready to cook, scrape the sides of the bowl with a wooden spoon or rubber spatula and remix a little. Divide the dough into 8-10 portions for desired size, shape into balls with floured fingers and drop into a small bowl of semolina flour. Press into rounds while in the semolina, flip to coat second side. Place on baking sheet lined with parchment and adjust shape if necessary.
Let the muffins rest, covered for 30 minutes.
Heat a griddle or large cast-iron skillet over low heat until hot, about 5 minutes. Working in batches and using floured fingers, arrange the dough rounds on the griddle or skillet leaving about 1/2 inch of space between each. Cook, flipping once gently with a spatula, until the tops and bottoms of the muffins are browned and firm but the edges remain soft, about 10-12 minutes per side, or as needed. Depending on your skillet and stove, it takes some practice to determine the best temperature and cooking time to ensure that the muffins are cooked through without over-browning.
Allow each batch to cool completely on a rack.
To serve, using a fork, poke the muffins along the outside edges all the way around, and break open the rest of the way by hand (to preserve the big holes). Toast, if you like, and serve warm.
The muffins will keep at room temperature in an airtight container for 2 to 4 days, or in the freezer for up to 1 month. Toast before eating.
Yield: 10 muffins