Ingredients
- 525g (3 ¾ cups) Bread Flour
- 1.5g (½ tsp) Instaferm Red
- 25g (1 Tbsp 2 tsp) Sodium Caseinate
- 5g (1 tsp) Salt
- 375g (13 fl oz) Water
- Corn Meal, for Dusting
Equipment
- Bowl
- Rubber Spatula
- Ring Cutter
- Parchment Paper
- Cast Iron Pan with Lid
Timing
Active Time: 15 Minutes
Total Time: 24 Hours
Yield
9-12 Muffins
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Prepare Dough
In a bowl add the flour, instaferm red, sodium caseinate, and salt. The sodium caseinate adds a chewier texture to the gluten.
Add the water to the dry mixture. Use the rubber spatula to fold the mixture until all the flour is just barely combined.
Cover the mixture with plastic wrap and place in a cool dry place and allow it to rest for 12 – 18 hours.
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Roll Dough
The next day lightly dust a prep table with flour and turn the dough out onto the flour.
Gently form the dough into a ball to smooth the surface.
Roll the dough out into a ½ inch thick sheet.
Line a sheet pan with parchment paper and dust it with cornmeal.
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Cut & Cover Dough
Use a ring cutter to cut each english muffin and lay it on the cornmeal dusted sheet pan.
Cover and allow it to proof for 1 hour.
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Steam Muffins
Heat a dry cast iron pan over medium low heat.
Gently lift the proofed muffins and place them in the pan cornmeal side down.
Toast the muffin until golden brown on the bottom.
Add 1 tbsp of water to the hot pan and cover. Be careful to not get a steam burn.
Once the water has evaporated gently flip the muffin and toast the top. Cook the muffin until it reaches 200°F.
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Store Muffins
Remove the muffin and place it while still hot in a sealed container.
Repeat the previous step with the rest of the muffins.
Split and serve immediately or refrigerate for upto 7 days.
