Weight out all the ingredients and place in spiral mixer bowl 6 mins in first speed and 5 mins in second speed.
Dough temperature
27°C
Bulk fermentation
1hour 10 mins
Scaling
Scale pieces at 72g
Intermediate proofing
15 mins
Shaping
Mould into tight round balls. Spray the dough balls in oil and roll in a bowl containing Graindesign Confetti. Then place in a large muffin thin, gently press with the tip of the fingers to slightly flatten the dough.
Final fermentation
45 mins at 32°C and 85% humidity.
Baking
Spray some Spraylix on the back of a perforated oven tray and load with heavy tins for breads to create a weighted lid.
Deck oven. 17 mins at 230°C. With 2 ltr steam. Remove the lid and bake for another 2/3 mins.
Final step
Unload the oven take off the weights and the tray, put a cooling wire on top of the muffin tray and flip to decant the English Muffins directedly on the cooling wire.
Perfect for a snack, created to be more of a treat with Sapore Medea tocontrast rich and fat fillings such as Bacon and eggs. Coated with GrainDesign Confetti for visual contrast, enhanced flavour and texture.
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