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English Muffins

I’ve done a lot of experimenting with English Muffins over the last few days and can confirm they desperately need a long slow rise to be absurdly delicious. Their delicate, very soft texture and deep taste come from refrigerating overnight. The dough needs to be highly hydrated, which means sticky to create characteristic nooks and crannies. The muffins are griddled on a non-stick pan and then baked in the oven to ensure the middle is completely done. They are best freshly baked or toasted the next day. Split them with a fork to reveal the rough and uneven interior. Serve with butter and jelly. Find the recipe here…