Thanks to the “wet heat”, English muffins cooked in a wood-fired have a delightfully tender and moist crumb and a lovely toasted exterior. The recipe calls for waiting 30 minutes before splitting the muffins, but we barely made it 30 seconds before devouring piping hot bites of the pillowy little guys. The burn on the roof of my mouth was worth it!
Ingredients
285 grams Bread Flour
220 grams Warm Milk (or Buttermilk)
3 grams sugar
1 gram salt
4 grams instant yeast
14 grams butter, melted
Oil or butter for pan
Cornmeal
Directions
Fire oven to 350 F.
Combine flour, warm milk (or buttermilk), sugar, salt, instant yeast & melted butter. Mix until a dough forms, 8-10 minutes. Depending on the gluten content of your flour, you may need to add additional milk (up to 50 additional grams) to create a moist, soft dough. Cover the dough with plastic wrap and allow to proof at room temperature for 1 hour.
Divide the dough into 80 gram balls. Flatten each ball into cornmeal, then cover the disks with plastic wrap* and continue to proof at room temperature another hour.
*You may want to sprinkle a little cornmeal on top or spray the dough balls with a touch of oil to prevent the plastic wrap from sticking to your muffins.
Heat an iron skillet or iron griddle to 300 F, then oil or butter. Cook muffins in the oven, 5 minutes on each side.
Remove when toasted golden to deep brown and cooked through. Allow muffins to cool with 30 minutes before splitting.
