Whole Wheat English Muffins
Author: Teng Vang
Yields 50 Muffins. Serving size: 56g (cooked)
Ingredients:
Poolish:
624 grams- Whole wheat flour
624 grams- Water
0.62 grams - SAF instant yeast
Final Dough:
1268 grams- Whole wheat flour
795 grams- Water
95 grams- Sugar
28 grams- Salt
57 grams- Olive oil
9 grams- SAF instant yeast
1249 grams- Poolish
Directions:
Poolish Preparation:
Scale out all ingredients. Transfer all ingredients into a clean bowl.
Use a spatula to incorporate ingredients. Cover with a plastic wrap and allow to ferment for 12-16 hours overnight at room temperature.
Final Dough Preparation
Scale all ingredients.
Place the poolish, 80% of the water, and the rest of the ingredients into a mixing bowl and mix at low speed for one minute until the ingredients are fully incorporated. Cover the mixing bowl with a plastic and autolyse for 30 minutes
At the end of 30 minutes, add the remaining water to the mixing bowl and mix at slow speed for one minute. Switch to medium speed and continue mixing until dough is moderately developed and clears from the side of the bowl. Transfer the dough into a slightly greased bowl, cover with a plastic wrap or lid.
Let the dough rest and ferment for 2-hour at room temperature. At 45 minutes interval, perform a stretch and fold. Start from one end of the dough, stretch and fold the dough over itself three times. Flip the dough so that the smooth surface is on top, cover and rest. Repeat one more time.
At the end of 2-hour bulk fermentation, the dough should be smooth, gassy, and slightly wet to the touch. Transfer the dough onto a flour surface counter
Divide and shape into rounds of 65g each. Optional: Roll out the dough to 1-inch thickness and use a 3.25” round cookie cutter to cut into round shapes. Transfer the rounds onto a heavily dust semolina or cornmeal on a bakers couche or baking tray line with parchment paper. Dust the surface of the rounds with cornmeal or semolina as well. Cover and let it rise for 45 minutes at room temperature.
Preheat the oven at 400 °F
Set the griddle at low-medium heat. Using a flat spatula, carefully transfer the rounds onto the griddle, and cook each side for 2 minutes
Continue baking the muffins on a baking tray in the oven at 400 °F for 15 minutes.
Remove and transfer the cooked muffins onto a wire rack and let it cool before serving.
Nutrition Facts:
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