As some of you may know, I hate to knead, and I don’t have own a stand-mixer, so I prefer using this recipe. Downfall, it's a 2-day process so I have to wait til next day to enjoy them. But then again, you’ll be able to have it for breakfast the next morning.
INGREDIENTS
- 2 1/2 cups (1-cup all-purpose flour, 00 (Italian/Romanian) or T45 (French tout-usage) and 1-1/2 cups of whole wheat flour). You can replace 50 grams of flour with some oat flour, rye, or spelt etc. But you always have to have a flour that has gluten. All whole wheat works, because it has gluten
- 1/4 teaspoon instant yeast. If using levain, use 100 grams of freshly fed.
- Pinch of sugar, about a pinch
- 1/4 teaspoon salt
- 1/2 cups milk, if vegan use a nut milk or even water
- 1/2 cups warm water
- 1 tablespoon butter or oil
DAY BEFORE
Add the liquid and butter or oil. Make sure if using butter, melt it a little til warm, but not hot. Mix it, with a little liquid at a time. Flour can be different even in hours of the day because of humidity. And, if by chance it seems too shaggy, add more liquid (water) until you get a sticky, tacky dough, but NOT overly wet.
Cover with plastic wrap and let sit for a minimum of 18-hours, on counter
NEXT DAY
Dust your mat or counter assuming. If you have tile counters, I recommend you use a mat or a cutting board. Pour dough onto a mat. Pat down with your floured hands or use a rolling pin if you prefer (I prefer my hands) and flatten to about 1 inch thick. Then using a cookie cutter (I used an old can) and cut into disk, any size you like. Dust a pan covered with paper wrap dusted with cornmeal. Cover with plastic and let it rise a 2nd time for approximately 1-hour.
Note: left over dough re-pat and cut more rounds. Won’t be as pretty, but will taste the same.
In an un-oiled pan at a low to medium-low heat, add the English muffins.
Cover the pan to create steam for about 5-7 minutes (depends on the size of your disk) Check bottom for a light brown color.
Turn over once the bottom is light
Voila, finished product
NOTE: I DO NOT cook the English muffins to well-done, in fact, I cook it til it’s slightly cooked and somewhat a little raw, only because we like our English muffins toasted. If you don’t like toasted English muffins, then cook them longer. If they are a little raw, as I like them, store them, score them for an easy cut and store them in the freezer.
