English Muffins

DRY INGREDIENTS

450grams SNK Unbleached White Bread Flour

2 tsp Gold Standard Yeast

1½ tsp SNK Natural Bread Improver

1tsp salt

Fine semolina for dusting

 

LIQUID INGREDIENTS

350ml warm milk 

1tsp Non-Diastatic Malt  

2 tsp SNK Cold Pressed Sunflower Oil

 

Method

1. Mix all the dry ingredients thoroughly and make a well. 
2. Dissolve the malt into the warm milk and then pour into the dry ingredients and mix thoroughly. The dough should be firm and slightly tacky.
3. Spread a few teaspoons of oil onto the bench
4. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench. We are going to improve the structure of our dough by performing a couple of sets of “stretch and folds” (“S & Fs”).
5. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.
6. Oil your bowl and place the dough back into the bowl, smooth side up.
7. Cover bowl with bowl cover, plate or chopping board and sit for 20- 30 minutes. 
8. Use dough scraper to tip out your dough into an oiled bench. Flatten out dough with fingers and complete another series of S&Fs. Oil bowl and place dough back into bowl and leave to double in size. 
9. When doubled, tip out onto a floured bench, divide in half and shape. 
10. Divide the dough evenly into 12 pieces.
11. Shape each into smooth round balls. 
12. Flatten the balls of dough to about 2cm thick, set aside on a surface lightly dusted with fine semolina.
13. Allow to rise to double in size (usually about 15-20 mins).
14. Heat a frying pan or electric frypan to a medium heat, lightly grease with oil or butter.
15. Cook the muffins for 5-6 minutes on each side until golden brown, longer if very fat. You can put a lid on the pan.
16. Once all cooked, allow to cool before slicing in half and toasting.