Visiting my hometown Hamburg, I didn't really expect to participate in the Avid Bakers' May challenge. But our nice little Airbnb apartment in Schanzenviertel, Hamburgs youngest and most colorful quarter, has a kitchen, and Ben Wadewitz, our musician host, obviously likes to cook. He owns a stand mixer, kitchen timer and even a scale!
Therefore, rather than succombing to the uncontrollable shivers of baking withdrawal, I bought the necessary ingredients, unearthed the components of the mixer, and started mixing the dough for ENGLISH MUFFINS, from King Arthur Flour's website.
|Ben's kitchen had everything to make English muffins|
Since there was no way we could eat, or store, 16 large muffins, I made only half of the recipe. Do you know how to measure half of an egg? Crack it in a small bowl, beat it with a fork, and then spoon half of the amount into your dough.
Out of habit, and to save tedious waiting time, I mixed the dough in the evening, and let it rise in the refrigerator overnight.
It was a bit tricky to handle the soft and stubbornly sticky dough, but oiling your work surface, hands and tools, and generously sprinkling your pan and baking sheet with semolina helps quite a bit.
The cooking was easy, every time it took about 15 minutes for one side, but only 4 to 5 for the other.
|Nook-ed and crannied: English muffins taste best when toasted|
The muffins split open into nice, nook-ed and crannied halves, toasted well, and we ate them with butter and raspberry rhubarb jam. According to my spouse they were "exactly as English muffins should be."
Just the right snack for a hungry, homecoming "school boy": Richard, the best of all husbands, goes to German classes every morning, "so that you can't say nasty things about me on the phone anymore!"
|Richard wrestles with German, while I enjoy my leisurely mornings|
ENGLISH MUFFINS (16 large muffins) adapted from King Arthur Flour
1 3/4 cup/397 g lukewarm milk (1 3/4 cup)
3 tbsp/43 g softened butter (3 tbsp.)
1 1/4 - 1 1/2 tsp salt, to taste (I used 1 1/2 teaspoon)
2 tbsp/25 g sugar
1 large egg, lightly beaten
4 1/2 cups/539 g King Arthur Unbleached Bread Flour (I used, of course, German 550 flour)
2 tsp instant yeast (6 g was plenty)
semolina or farina, for sprinkling the griddle or pan
|German ingredients for English muffins|
Combine all dough ingredients in bowl of stand mixer, fitted with paddle (to handle the very soft dough). Beat at medium-high speed, until dough starts coming away from sides of bowl, and is satin-smooth, shiny, and very stretchy (about 5 minutes.)
Using a bowl scraper, transfer dough to a lightly oiled bowl, fold it from all sides to coat with oil, then cover bowl with plastic wrap, and place in refrigerator overnight. (Or, if you want to bake the same day, let it rise until it's nice and puffy, about 1 to 2 hours.)
|Dough, risen overnight in the fridge|
Sprinkle a large well-seasoned or non-stick pan or griddle heavily with semolina or farina. Also, sprinkle a baking sheet generously with semolina (or farina.)
Remove dough from refrigerator, and scrape it onto an oiled work surface (it is quite sticky!) With oiled hands and bench knife or large kitchen knife (also oiled to prevent sticking) gently deflate dough, and cut it into 16 pieces.
Roll pieces in your hands (re-oil, if needed) into fairly smooth balls, flatten until they're about 3" to 3 1/2" in diameter, and place the first 4 muffins on the prepared (cold) pan (or as much as fit, on the griddle,) the others on the baking sheet (they can be fairly close together.)
|After their 20 minute rest the muffins look a bit puffed, but not much different|
Sprinkle all muffins with more semolina or farina, cover them with parchment or plastic wrap, and let them rest for 20 minutes. They won't rise much, but puff a bit.
Cook muffins over low heat for 7 to 15 minutes per side, until crust is golden brown, and interior cooked through, registering about 200°F. (If they are brow, before they're done, place them into preheated 350°F oven for about 10 minutes, or until they're thoroughly cooked.)
|English muffins, baked on a bed of semolina flour|
Let baked muffins cool on wire rack, and cook remaining muffins in batches, until they are all done.
REMEMBER: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.
|First of May holiday in Schanzenviertel|
Submitted to Panissimo: Bread & CompanaticoIndovina chi viene a cena