BAKING ESSENTIALS: OVEN-BAKED ENGLISH MUFFINS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the water and milk to a small saucepan, and heat up to 105f (40c).
• 4. Chef's Note: Alternately, you could use the microwave.
• 5. Remove from heat, stir in the sugar, add the yeast, and wait five minutes.
• 6. The milk/yeast mixture should begin to foam.
• 7. Chef's Note: This is called "proofing" the yeast. If the mixture fails to foam, it's dead. Give it a proper burial, get some good yeast, and start over.
• 8. Add the flour, salt, and baking powder to a food processor fitted with a dough hook, and whisk to combine.
• 9. Add the milk/yeast mixture, melted butter, and vinegar.
• 10. Allow the ingredients to mix at medium-high speed until thoroughly combined, about 1 - 2 minutes. You may need to scrape down the sides once or twice to get the flour fully incorporated into the wet ingredients.
• 11. Chef's Note: This will be a slightly wet dough.
• 12. Remove the bowl from the food processor, scrape the mixture to the center of the bowl, and cover.
• 13. Place the bowl in a non-drafty area of the kitchen and allow the dough to rise for about 60 minutes.
• 14. Line a baking sheet with parchment paper.
• 15. Add some English muffin rings, and sprinkle the interiors with the semolina.
• 16. Divide the dough into 2 ounce (56g) portions, shape into balls, add a ball to each of the muffin rings, and gently push down into the ring.
• 17. Add a piece of parchment paper to the top of the rings.
• 18. Add a flat weight, like another baking sheet to the top, and allow the dough to rise for about 90 minutes.
• 19. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 20. Place the baking pan, with the weight on top into the preheated oven, and allow them to bake for 15 minutes.
• 21. Remove the top weight, and the parchment paper, and then sprinkle the tops with some additional semolina.
• 22. Return to the oven, increase the heat to 420f (215c), and continue to bake until the tops turn a nice golden brown, about an addition 5 - 7 minutes.
• 23. Chef's Note: Remove from the oven, and let them cool for 10 minutes, before removing the rings.
• 24. PLATE/PRESENT
• 25. Fork split, or cut open with a serrated knife, and fill with your favorite goodies. Enjoy.
• 26. Keep the faith, and keep cooking.
• 27. Chef's Tip: These will keep quite well in the fridge for a week, or for several months, if frozen.