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Toasty English Muffins

June 16, 2020Cole Whitney
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BeginnerInstaferm RedSodium Caseinate

This chewy English muffin recipe is super simple and contains tons of nooks and crannies. Perfect for loading up with strawberry jam, grapefruit marmalade, or any of your favorite breakfast toppings. Or make a breakfast sandwich with our low fat juicy turkey patties for a tasty and healthy start to your day.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Toasty English Muffins
Author Name
Modernist Pantry
Published On
2020-06-16
Preparation Time
0H15M
Total Time
24H0M

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ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
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