How to Make Fresh English Muffins for Breakfast | Cold Proofing Method

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Start by mixing warm milk (22 degrees Celsius) with yeast, salt, egg yolk, melted butter, and honey in a bowl.

Whisk the mixture until everything is melted and nicely dispersed.

Add white bread flour to the bowl and mix until no dry flour remains; the dough will be sticky.

Check the dough temperature; if it's cooler or warmer than desired, adjust fermentation times accordingly.

Cover the dough and let it ferment for 15 minutes.

Dust the dough with flour, transfer to a table, and perform the first fold by stretching and folding the edges over the middle.

Flip the dough smooth side up and tighten it against the table; return it to the bowl and cover for another 15 minutes.

Repeat the folding process two more times, allowing for 15 minutes of fermentation between each fold.

After the final fold, let the dough ferment for an additional 15 minutes, totaling one hour of bulk fermentation.

Divide the dough into four equal pieces using scales, adding flour to prevent sticking.

Shape each piece by flattening it, folding the edges over the middle, and tightening it against the table; pinch the seam at the bottom.

Coat the shaped dough balls in semolina or polenta and place them on a tray lined with nonstick paper, leaving space between them.

Refrigerate the dough balls for 12 to 24 hours for cold proofing.

When ready to cook, sprinkle a large pan with semolina or polenta and place the dough balls in the pan with space between them.

Gently flatten each dough ball to prevent misshaping during cooking.

Cook on medium to low heat for about 30 minutes, turning every 7 minutes and moving the outer edges inward for even cooking.

After 7 minutes, flip the muffins and gently press them down; repeat the turning and flipping process every 7 minutes, finishing with 2 minutes on each side.

Cook until the muffins have a nicely browned crust and are fully cooked inside, which may take no less than 30 minutes.

Once done, let them cool slightly, then crack them open with a fork, toast, and enjoy.

Cooking Techniques

Equipment Needed

Dietary

Allergens