English muffins are one of the most handy breads, especially lunch breads to have in the freezer.
As you know breads can be stored well frozen and used as needed; making sure that it defrosts naturally and some bread need a spray of mist to adding a spray of moisture before toasting or what I do it wrap it in a foil and leave it in the oven toaster for about 15 minutes and it will come back alive and as if just has came out from the oven.
I have a variety of recipes on ‘English Muffins’ but this one sparked an interest as an ‘elementary level’ for anyone who may be interested in baking breads at home. It doesn’t seem to require much technique, room for mistakes nor need of baking utensils like the round cutter (cercle) which I have personally use for English Muffin making.
QUICK BAKING SUMMARY
【MIX | ミキシング】
10 ~ 15 minutes
【1st PROOF | 発酵】
60+ minutes @ 28℃～30℃/ (82 ° F to 86 ° F)
【SHAPING | 分割・成形】
【BENCH TIME | ベンチタイム】
【FINAL PROOF | 最終発酵】
29° C~30° C (84 ° F to 86 ° F) with lid | 20 minutes
【BAKE | 焼成】