Bim’s English Muffins- Same day baked

Bim’s English muffins. Same day baked.
Recipe
1,200 g. Bread flour
760 g. (60%) Milk you can substitute with none dairy milk or just water it works well too.
300 g. (25%) Active starter or discard one week old
80 g. (7%) Honey
22 g. (2 %) Salt
3 eggs If you’re vegan and don’t eat dairy products just skip the egg, the results will be not much different 👍🏻
Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes and proof at 25 degrees Celsius for 2 hours . (I am living in tropical climate country Thailand 🇹🇭 so my dough rises very quickly, you have to adjusted the dough proofing time according to your room temperature just make sure it fully rises before baking to prevent dense texture and uncooked)
After proofing cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size.
Heat up the pan on medium low, put muffins in and covered the lid for 4 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.
😊Enjoy baking
Ps. You can divide in half if you want to bake small batches but if you make the whole recipe you can put them in ziplock bags and put in the freezer for up to two months. Also if you halve the recipe you can use two eggs.

[@susandelhaise4355]

I made your recipe and they are delicious. After the 4 stretch and folds, I placed my bucket in the fridge overnight. The next day I rolled out the dough on the counter and cut each piece with large round biscuit cutters. Then I placed each one on cornmeal covered trays. Cornmeal prevents sticking. From there they rose on the tray placed in a clear covered plastic bag for a few hours. I then baked them in my electric frying pan set at 275F, 5 minutes on each side, until the internal temperature reads 190F. Perfecto!

[@BimMilsom]

Thank you for sharing

[@sheilawebb9746]

Thank you for the recipe & tutorial! They look so good.

[@BimMilsom]

You’re welcome

[@lauriecampbell4357]

made these and they are amazing!!

[@phinphanaward1923]

I’m glad you have RUclips channel! Love your recipe!

[@BimMilsom]

Happy to hear that

[@BimMilsom]

I’m so happy to hear that

[@BrianCroner]

Nice job Bim! 😀

[@BimMilsom]

Easy recipe isn’t it?🥰

[@valjalava1951]

Looks good I will give this a try

[@BimMilsom]

Please do, everyone succeeds in this recipe 😋

[@bexaynn]

Is it two hours on the counter doing stretch and folds, then 2 hours proofing, then 2 hours on counter after shaping - or is the stretch and fold two hours the same time slot as the proofing?

[@BimMilsom]

During first 2 hours you need to stretch and fold, after that proof for 2 hours

[@shifahifah5925]

Can you share how you prepare the Active Starter thank you

[@BimMilsom]

Okay, I will make the video

[@tonypetts6663]

These look like excellent muffins, I'm waiting for the video on the starter so I can give them a try.

[@BimMilsom]

@@tonypetts6663 I am sure you can find the starter video and make it yourself soon

[@user-oh7nx1xi6u]

What is active starter?

[@BimMilsom]

Starter is naturally yeast that makes it from water and flour.

[@JulesAUS]

Recipe is wrong. 7g of salt is nowhere near enough

[@BimMilsom]

Thanks for posting out.

[@susandelhaise4355]

22 g is what it is now but I think it's not enough. Next time I might do 30g