International School of Baking
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English Muffins

Ingredients
Ingredient
Lbs.
Grams
Bakers %
Sourdough Starter (fed 3 hours before use)
.5
227
20%
Bread Flour (medium)
2.5
1134
100%
Milk Powder (non fat)
.1
45
4%
Yeast saf Gold
.01
4
.8%
Sugar
.06
27
2.4%
Baking Soda
.005
3
.4%
Baking Powder
.005
3
.4%
Malt Vinegar (malt vinegar only—see note below)
.05
22.6
2%
Shortening or Butter
.05
22.6
2%
Water (as chilled as possible, 36˚)
1.70
771
68%
Salt
.06
27
2.4%​

English Muffins Bread Doctor
English Muffins By The Bread Doctor
​Tips
​
USE A DELAYED SALT METHOD Place all ingredients except salt in the bowl of a 20 qt. mixer, fitted with a dough hook. A half batch can be made in a 5 qt. mixer.
DO NOT pour the vinegar on the sourdough starter or the yeast as it is being placed into the bowl. Vinegar will kill yeast spores if it comes in direct contact.

Instructions
  • Using the Delayed Salt Method, place all ingredients except salt in the bowl of a 20 qt. mixer, fitted with a dough hook. A half batch can be made in a 5 qt. mixer. DO NOT pour the vinegar on the sourdough starter or the yeast as it is being placed into the bowl. Vinegar will kill yeast spores if it comes in direct contact.
  • Mix for 6 minutes on low speed.
  • Add salt, continue mixing for an additional 12 to 15 minutes on medium speed of a 3 speed mixer, or until good gluten has been broken down. This creates the crum structure of an English muffin.
  • It becomes a very loose, soft and sticky dough. The sticky quality is created through the 'over-mixing' process.
  • Pull dough from bowl, cover and let rest for 1 hour and 45 minutes at room temperature.

NOTE: The dough can be refrigerated and retarded overnight at this point but the proof will be twice as long the next day. A longer proof will give a more intense flavor.

  • Scale dough from .22 lb to .26 lb (99 g to 118 g). Mold by machine or by hand (using fingertips on a dry, no floured surface) into round balls.
  • Prepare a sheet pan by sprinkling cornmeal or durum flour lightly over the surface.
  • Place the round dough balls on sheet pans 2 inches (50 mm) apart.
  • Using the flat palm of the hand, dusted with cornmeal, flatten the balls into muffin shapes by pressing down to 3/4 inch (20 mm) in thickness.
  • Proof in proof box for 30 minutes.
  • Heat setting, about 330˚ƒ, pre-heat cast iron griddle (grill) or like surface.
  • Lift the dough rounds with spatula, onto the griddle spaced 1 inch (25 mm) apart.

International School of Baking

Picture
1971 NW Juniper Street
Bend, OR 97703
United States
cell: 541-604-5432

Location

What Our Clients Are Saying

“I have been taking classes from Marda Stoliar for 18 years and have enjoyed every one of them.  Some classes I have even taken twice!  Over the years I have learned so much about breads, pastries, cakes, tarts, English muffins, bagels, and numerous other baked and chocolate goodies."  Continue Reading From Lois Johnson (USA)
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  • Home
  • Consulting
  • Courses
    • Art & Flowers
    • Bakery Start-Up Package
    • Breads
    • Cakes
    • Cookies & Candies
    • Pastries
    • Formulas
    • Resources >
      • Reading List
      • Dough Tips
      • Sourdough Tips
      • English Muffins
      • Conversions
      • Accommodations
      • FAQ's
    • Other
  • About
    • Services >
      • Fees
      • Enrollment
    • Marda Stoliar
    • Blog
    • Testimonials
    • News
  • Get Free Consultation