Better mornings, by hand

Lesson 4 of 4

The English muffin griddle

Gentle heat cooks the center before the outside turns too dark.

Ingredients for this learning path

• Bread flour for bagels; all-purpose flour for muffins
• Ripe starter at the hydration in your chosen recipe
• Water or milk, as specified
• Salt, honey and butter where needed
• Cornmeal or semolina for English muffins

Equipment

• Scale and bench scraper
• Parchment squares
• Wide pot and slotted spoon
• Heavy griddle
• Instant-read thermometer

The lesson

1. Divide and round your muffin dough. Flatten gently, dust both sides and proof until light. Transfer on parchment squares to avoid deflating it.
2. Preheat a heavy griddle over medium-low heat. Remove parchment before cooking. Place muffins with space around them.
3. Cook patiently on both sides, reducing heat if the crust colors faster than the center cooks. Thick muffins can finish in a moderate oven if needed.
4. Cool before opening. Pierce around the edge with a fork and gently pull apart to preserve the irregular interior.

The baker’s note

A dense center can mean underproofing or undercooking. Track both dough expansion and cooking conditions.

Practice

Cook a test muffin first and adjust heat before committing the batch.

Technique lessons may require a separate complete formula. Read the full path before mixing.