English muffins on the Blackstone.

English Muffins
1/2 c flour
1/4 c water
1/4 tsp instant yeast
1 1/3 c water
3/4 tsp instant yeast
1 1/2 tbsp extra virgin olive oil
2 tsp salt
3 1/2 c flour
1/4 c yellow cornmeal
Clarified butter
Make the biga the day before.
Combine the water, flour and yeast in a small bowl to make a sticky dough.
Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Make the dough. Combine the biga, water, yeast, olive oil and salt in the bowl of a stand mixer and mix about 1 minute. Mix in the flour.
Use the dough hook on medium low for about 8 minutes until the dough is smooth and elastic. Oil a large bowl and put the dough in the oiled bowl,
cover with plastic wrap for about 2 hours.
The dough can also be refrigerated at this point for 8-12 hours if you mix it up the night before. Let it stand at room temp for 1 hour the next morning if you do.
Divide dough into 12 equal pieces. Shape each into a round. Sprinkle cornmeal on a sheet pan and place your dough rounds on the cornmeal.
Cover loosely with plastic wrap. Let it proof in a warm place about an hour.
Fire up the Blackstone! Melt clarified butter over medium heat and add dough to the griddle. Avocado oil also works well. Watch your heat so they don’t scorch. Mine took around 20 minutes total. They will fry in the clarified butter… fry not dry.
They will feel light when finished cooking. Transfer to a sheet pan with a rack or paper towel lined sheet pan. Enjoy!

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