Name: English Muffins
Prep time: 50 min
Cook time: 30 min
Total time: 4 h 20 min
Yield: Makes 10 muffins
Cuisine: United States
Ingredients: 50 g (1¾ oz/⅓ cup) wholemeal (whole-wheat) flour; 100 ml (3½ fl oz) water; 55 ml (1¾ fl oz) lukewarm water; 100 g (3½ oz/⅔ cup) strong flour; 200 g (7 oz/1⅓ cups) strong flour 200 ml (7 fl oz) water; 1 tablespoon caster (superfine) sugar; 30 g (1 oz) fresh yeast; 30 g (1 oz) sugar; 1 portion (235 g/8½ oz) liquid levain; 875 g–1 kg (1 lb 15 oz–2 lb 4 oz) strong flour; 60 g (2¼ oz) milk powder; 60 g (2¼ oz/¼ cup) unsalted butter, softened; 3 teaspoons salt; semolina flour, for dusting; 455 ml (16 fl oz) water (at around 40°C/105°F)

Preparation info

Makes
10
muffins

Difficulty
Medium
Ready in
4 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

My baker friend Gavin Smart was kind enough to share his recipe for English muffins.

Ingredients

Preparation 1

55 ml (1¾ fl oz) lukewarm water
50 g (1¾

Americas
United States
New York
Vegetarian
Breakfast

Method

The Liquid Levain

Whisk together the ingredients for the first preparation in a bowl, cover with plastic wrap and leave to ferment for a day at room temperature. Whisk together the second preparation ingredients in the same way, add it to the first preparation and mix again. Cover with plastic wrap and let it ferment for another day. Whisk together the thir