English Muffin

Dough
Patent Flour 1500g
Water 900g
Yeast 90g
Salt 26.25g
Brown Sugar 120g
Vegetable Oil 30g
200 Grain Vinegar 7.5g
Intens Fresh 2-30 7.5g
NP Improver 3.75g
Working Method:
  • Mixing Spiral - 3 low / 6 high 
  • Dough Temperature - 80°F 
  • Bulk fermentation - None 
  • Scale - 65g 
  • Intermediate proof - None 
  • Make Up - Round placed in plastic cup 
  • Final Fermentation - 30-35minutes 100°F, 80% humidity 
  • Decoration before baking - None 
  • Oven temperature °F - 450F 
  • Baking Time - 3 min with lid remove lid and flip before baking 3 more minutes

About this recipe:

Complexity level: